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I have been backsweetening wines as my wife likes them sweet. We've narrowed it down to about a cup of sugar per gallon to backsweeten and it's worked fine till today. I made an Apple blueberry wine, 2nd time, and it seems too sweet so I tried measuring the gravity of a pineapple wine and the...

I use or use bread yeast to make wine. It always fermented dry. Then I'd backsweeten. Took a little while to smooth out in flavor but always turned out fine. Let it ferment dry, stabilize it, thn backsweeten and bottle.

Many of us on another brew forum site have made this many times and we've added 1/2 oz of dried orange peel to the boil. Adds a nice touch. We also dry hop it and I dry hop it in primary after 4 days and let it sit another 10 to 11, then transfer and bottle. I don't do a secondary. Use...

Not sure if it's close but this is the most popular group brew on another site. I've got this fermenting right now Making Mack and jack today..... .5 lbs. Honey Malt .25 lbs2-Row Caramel Malt 80L; Briess 1 lbsMaris Otter; Crisp .5 lbs2-Row Carapils® Malt; Briess 3 lbsDry Wheat...

Has anyone tried just taking some of the stout in your carboy and steeping more chocolate malt in it for 30 minutes to an hour and readding the liquid back into the carboy???? Shouldn't reverent much

I decided not to add tannin. Have never used it I. Any wines I've made so not changing things now. Appreciate the input.

I've never topped off to reduce air space in carboys when making wine. Never had issues with oxidation.

I made a pineapple wine and the recipe called for tannin but I don't have any. Do I really need it? Here's what I made. It's in bucket and waiting 24 hours before adding yeast. 4 gallons Pineapple wine 4 cans frozen pineapple concentrate + 12 cups water 4 pineapples, cored, and juiced...

Made this today, interested in thoughts as to of ti looks right or I did too much or too little of something 3 gallon recipe, Apple blueberry wine 3 lbs blueberries 1/2 gallon blue-Pom juice 2 1/2 .gallon Apple juice and cider 1/4 cup lemon juice concentrate 4 lbs sugar 3 Campdon...

I recently entered a sweet stout into a contest. It didn't place but scored well enough to want to tweak. Here are the judges score cards and the recipe itself: Comments basically said to increase body through grain bill and possibly use a different yeast. Though about going with Irish ale...

Bought new capper at bed bath and beyond. Works on short and longnecks.

I use to use the short bottles all the time and never had an issue. Been 3 years since I brewed so bought all new equipment. Either they changed the bottles a little or the capper isnt short bottle compatible. I did try screwing the bell on tighter and it didn't move. Going to buy bottles to...

Bought different caps and tried with the short bottles and also with normal size 12 oz bottles. The normal size bottles were fine, the short bottles still come off too easy so the caps wasn't the issue. Now I need to replace all the short bottles.

Never had this issue before but for some reason the bottle caps are pretty easy to pop off the bottles. Don't know if it's the new capper, caps, or bottles. Have used Sierra Nevada bottles in past and this wasn't an issue but don't know if they changed things. The beer carbonates but just caps...

My temp Just made a brown ale from a kit. The OG was 1.050. I used safale-04 yeast. Just poured it right into Carboy on top of wort. It's been a little over 24 hours and the fermentation was quick but now the airlock shows no bubbles at all. When I put the yeast in the temp read 72 on the...

Just made a brown ale from a kit. The OG was 1.050. I used safale-04 yeast. Just poured it right into Carboy on top of wort. It's been a little over 24 hours and the fermentation was quick but now the airlock shows no bubbles at all. When I put the yeast in the temp read 72 on the...

I have poured hot wort into glass carboys and never had an issue with cracking. You do need to have a couple gallons of very cold water in the Carboy to bring down the temp of the wort as you pour it in. Never had a problem this way. I've also left overnight in Carboy to bring down to pitch...

5 gallon Mack and jack clone brewing next week +5 = 19,578 gallons!!!!

I always use bottled spring water from store to brew. SanitTion is usually the biggest reason for off flavors. What are you using to sanitize? I always use iodophor. I fill a Carboy with water, add iodophor, let it sit for a few minuets, then siphon it off into another Carboy or plastic bin and...

Making a Mack and jack clone next weekend so will be using the PIC. For the mashing and boiling