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Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

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  1. W

    Baking soda works for acidity/ acetaldehyde. I SAVED IT!

    I pressed some apples and made 4 1/2 gallons cider with nottingham yeast. It came out absolutely horribly sour and bitter. I believe the causes to be using too many unripened apples, using a blender allowing seeds/ stems to open before pressing [its all I had to work with], introducing lots of...
  2. W

    What's the least acidic juice to back sweeten with?

    I've got around 4 gallons of stabilized 14% pineapple wine. It tastes really acidic and sour. I was planning on back sweetening anyway, but now think I need to add juice with as low of an acidity as I can. I don't mind mixing different juice flavors to save this wine. And I don't have the...
  3. W

    How do you estimate the amount of sugar for a target ABV%?

    Heyoh! Just getting into this brewing thing and it's awesome. I have 2.5 gallons of pineapple wine almost ready as my first brew and just started 5 gallons raspberry lemon wine that seems to have stalled -used Red Star for it and Lalvin for the pineapple. May pitch Lalvin to re-start...
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