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Thanks guys! To answer a few questions: @Arpolis -- It's a boy! :) I ended up going with Wyeast 4021 Dry White / Sparkling Wine Yeast from Midwest Suplies. I figured I'd try and recreate this since everyone liked it so much. I'd brew it now and let it sit until new years eve when the new...

Not sure how it happened but I brewed a 6 batch of peach apricot chardonnay and we opened it at our gender reveal party (we're expecting our first kid) and found a happy surprise, I had accidentally made champagne. It was awesome. So awesome, that I just ordered two more of those kits to make...

I just bottled another batch last week. It might be my best beer yet, it's a chocolate coffee porter that tastes AWESOME. Anyway, the point is I normally use one half cup of water with my priming sugar to bottle condition. This time I wasn't paying attention, possibly due to the fact that I...

Is there a formula I can use that will help me determine how long it will take wine to spoil depending on how much head space there is? I'm trying to prove a point to a friend who want's to keep a "keg" of wine in a water cooler. I told this person that because air has to be introduced for it...

I'm a newbie so I've been brewing extracts to get the hang of it. After some really good answers in my AG vs Extract thread. I've been doing 3 gallon concentrated boils. When using the BIAB method will this also be a concentrated boil?

At the risk of starting a flame war I'll go ahead and ask a question that seems to have a different answer for as many brewers on this forum. I'm currently about 5 batches into extract brewing. I've been reading up a little (verry little) on all grain brews. Other than the street cred that...

I just use a secondary because I have one :) I also used Irish Moss for the first time with this brew. Thanks for the advice!

So I'm on my fourth batch. I've always moved everything in my primary to my secondary, even the stuff on the bottom. Then when it was time to bottle I moved the beer to my bottling bucket and left all the stuff behind. Am I supposed to leave all the behind when I move to the secondary?

Well hell, I can't find my instructions. But essentially (from memory) adding the F-pack (more sugar) and a few other things. What I'm worried about is having the extra room in my primary since it's in a 6 gallon bucket so I don't want to spoil it. It was a very expensive kit.

I have three gallons of port in the primary right now. (6 gal) And it's been there for 8 days, I need to move to the next step but don't have a 3 gallon carboy available and won't until this weekend. Can I continue to the next step in my primary?

I just started a chocolate raspberry port. In the kit it had a couple different kinds of oak to add. Should I age this in an oak barrel? I paid a good price for the kit and would like to make the most out of it but I've never aged in a barrel before. I'm looking for any guidance/opinion on...

Here's what has me a little worried: And for fun, on the left is my hefe, middle is my coffee porter, and the right is a peach apricot wine that was racked off the crap on the bottom that has been bulk aging for about 3 weeks, I tried it the other day and it's much better than I anticipated.

I started to worry that this batch had become infected because I started to see large "things" rise to the top. It's still bubbling but after closer inspection the "things" look like yeast? So I think everything is going well. I could smell it through the airlock for the first few days, then...

Ha, well my worst case scenario is my father-in-law. His favorite beer is natty light, so if I even have a "bad batch" I'm sure it'll still taste better than his stuff. So I already have my "bad batch" plan covered.

The recipe (kit) I bought had no mention of SG as the guy who gave me the advise was uber proud that it was his and just said move it over to the carboy after 2-3 days. He could have been just trying to get me to buy more equipment since I said I didn't have a 5 gal, just the 6 for my wine. I...

Thanks for the help everyone!!! I guess the next question is, is this batch ruined?

I've brewed wine in the past but haven't yet brewed any beer. The kit I bought had directions but they were difficult to follow. Long story short I put the priming sugar in my wart, will this mess up my beer? It's a hefeweizen btw. Also, the guy at the homebrew shop told me I should move...