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Hi- Was at a friend's house who made me a drink with dark rum and some type of juice. It was good and I told them that the berry flavor might make a good wine. Apparently, they bought me six 96oz bottles of it for me to make a wine out of it. I have not seen it yet but its some non-descript...

With all the guidance here and on other forums, I'm in the planning phase of taking apart my college mini fridge and a building a new insulated box to hold 3 corney kegs. though some of you make it seem so easy, i have to wonder about condensation issues. the mini fridge has a drip tray...

i'm trying to keep a very small bit of unity in design but I don't know how long that will last. my sake label is quite different because i wanted something more in line with what sake labels might actually look like. these are very low res versions of my labels. The root PSD is about 6x...

The Goal: ~19% ABV Pineapple Wine with a bit of complexity The Inspiration: About 5 recipes found here and elsewhere AND Maui brand wines The Recipe 10lbs fresh pureed pineapple 96oz 100% pineapple juice preservative free 16oz white grape juice concentrate 16oz mandarin orange concentrate 1lb...

Now showing in my primary fermenter....A Cookie Jar Beer. Its sort of a brown ale-ish porter-ish brew. It is inspired by the Brooklyn Brewery Cookie Jar Porter but I'm aiming for a higher ABV and bitterness than a porter usually is and a reddish/brown hue..not a dark brew. I also wanted...

Let me know what you think of this recipe. I will likely make this on Saturday. I not totally opposed to going to the store and picking up more grains to sub for the LME and dextrose, but this is what I have on hand. 5gal batch Target ABV = 10% - 1.5lbs of chocolate malt - 0.5lbs of...

Hi- I searched the forums and found a couple threads relating to this but not exactly the same. The other posts were about brewing 1gal in a 5gal carboy. I want to try blending 2 recipes at secondary to allow distinct flavors to meld together. So I want to brew 2gal of the first recipe...

There is always room for improvement for the next batch but these are the labels I have come up with. I am printing on Avery 8164 (3 1/3" x 4") white labels I am working on the label for my hard lemonade brew and having trouble fitting the art work in the oval bevel that the apple...

Quick question....a look through the forum didn't yield a solid answer so I decided to start a thread. the fermentation rates for sucrose and fructose are slower than just plain glucose because of the conversion steps involved, but sucrose and fructose metabolism are quite different than HFCS...

Can anyone explain exactly what happens when you "age" your cider. I really can't wrap my head around what is chemically changing under sealed conditions. Presently, my brew is in secondary. Once ready, I'm going add Super Kleer for 48hrs, filter through activated carbon and a 0.45um filter...

Hi there- I'm a noob that has lurked on this message board, just reading posts and trying to decide how to get my feet wet. My first brew is underway so I guess there is no time like the present to join. I hope to one day learn enough to contribute as well. -k