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Can you clean off mold and still brew with the fruit? I made muscadine raisins to save them to use for a different kind of wine. Now they are moldy. Can I wash them off and still use them? Hit them with campdem tabs? Any suggestions? Or just throw them out?

Started my first braggot about 6 weeks ago, a 1gal batch. It is clear as a bell now, so I decided to taste. Man! That stuff is great! Maybe a bit too much honey flavor, but I wanted a big honey taste so I got it. Might cut back to 4 oz honey malt next time. I am already planning another batch...

My question is just that, has anyone tried adding malt in the secondary. I'll explain why I am wanting to. I just brewed my first batch of with Philly Sour yeast, and I added 3lb blackberries in a 2 gal batch. The result is a little thinner than I wanted, and I was hoping for more malt to go...

I tried to post this yesterday, but for some reason it disappeared. I made a batch of berry wine (blackberry/raspberry). I just moved it to the secondary. It sitting at about 12%. Now I have about 1/2 gal left over. I am thinking about adding water to it to make it more like a cider, aiming...

I have a batch of berry wine I just moved from bucket to secondary. Its going to be about 12% I have about 1/2 gal left over and I am thinking about just watering it down to to make it more like a cider, can I just add water? I am thinking about adding 4 cups water which would make it about 8%...

I just made some "muscadine jack" as a means of fixing some wine. I will share the experience in case it might help someone else. I had a gal of muscadine wine that I started 2, maybe 3, years ago. It got a bit oxidized and I did not like it. So I tried fortifying it with brandy to 18%, but...

I had some bits and pieces laying around, so I brewed up a 1 gal batch with 1.5 lb pilsen DME, 6oz of Briess cara Pils (steeped) and a couple handfuls of raisins. Using mugwort and wormwood for bittering. The OG was higher than I was expecting, 1.093. It has just started fermeting. I am...

I started some muscadine wine back in Sept. It is still fermenting a little. This is the first time I have seen this. Its sitting right about 1.005.

last night I had a little cider left in a bottle, so I mixed it with a fresh Genuess stout. It was really good. It tasted better than the graffs I have made. Got me to thinking, why couldn't I brew a dark stout, then mix with cider at bottling time. What do you think?

I just found some Arkansas Black apples at a roadside stand. I only had enough cash to buy 10lb, so I will not get a lot of juice, maybe 1/2 gal+? I am trying to think of the best way to get something noticebly different out of them. I am thinking about mixed 1/2 and 1/2 with store bought juice...

I just finished fermenting 3 gal of cider using about 20% crab apple juice. I just tasted it and it is too tannic. Not horrible, but not what I want. Will the tannis fade as it ages, or should I make another gal without crabs and blend?

I just juiced 33 lb of crab apples = 2 gal of juice if you include the solids that have not settled out yet. It tests at 1.075, but it has lots of tanins, really puckers the mouth when I sampled some. I use store bought juice as a base, but what ratio do you suggest with the highly tanic crab...

I am getting ready to make a fall graff with some crab apples (as soon as I harvest them). I am thinking about steeping some cara pils to use in it. I am thinking I can boil it down then add a can of FAJC to keep the OG up where I like it. I am thinking the cara pils will get me a good head on...

I had a brew go bad, strong vinegar, low ABV. I need to dump and clean the rest of the bottles before using again, a handfull of large swing tops. What is the best way to ensure they don't carry the infection over to the next bottling? And by the way, I don't have an automatic dishwasher, do...

I'm not sure this is the right place for this question, but here goes. I have lots of berries this year, already put up a freezer full and wine. But now my black muscadines are coming in and I want to do something different. I will make wine from the bronze ones in a few weeks, but I don't want...

I am preparing to make a gruuit with Briess Pilsen light DME as a base, and blackberries added at secondary. But I like lots of berries, so they usually thin out the brew. So.. I am planning to steep some Carapils first, to add body to the beer, before I thin it with the berries in the...

I am wanting to make a 1 gal Gruuit modeled after a Belgian tripple. Here is what I am thinking: 1.5 lb Briess Pilsen Light DME steep 6 or 8 oz of Cara Pils 4 oz sugar add 3lb blackberries in the secondary I am thinking that should get me really close to a OG of 1.080. Any suggestions?

I have a blackberry wine I want to clear with Bentonite and backsweeten with some must I reserved. Should I clarify before or after I backsweeten? I am wanting to do after because the must will have lots of particles and will probably cloud it back up if done afterward. Any thoughts?

I am fermenting perry from fresh juiced pears off my tree. After juicing I hit them with Campen tabs for 24 hrs, the pitched notthingham yeast, dry. nothing looked like it was happened after 18 hr I pitched more yeast + yeast nutrient again looks like nothing after another 18 hrs I was...

I've been trying to figure out what to do with the bumper crop of pears hanging on my tree. They have really good flavor, but are mealy, so not great for fresh eating. It bears a huge crop every other year, and a small one off years. Two years ago I tried to juice them using the freeze and thaw...