Search results

Most wineries use solid silicone bungs on their barrels. Food for thought.

Pumpkinman is right. You want the finished wine to be a nutrient desert. I won't add nutrient beyond the first half of alcoholic fermentation if there isn't a hydrogen sulfide issue.

Experiment away. Sounds delicious.

You stand the bottles up right for a few days to allow the corks to expand from the compression of corking, to ensure a seal... not to let compressed air out. We skip this step when bottling at the winery I work at and package them in the case upside down as they come off the line. Can you...

The stainless mix-stir is probably going to be the most bang for your buck. I recommend the stainless one because the plastic mix stir snapped in half on me after about a year. I don't know have strong of a vacuum a carboy can take. Good luck with the batch.

Yes, and no. Aromatic whites like Guwurztraminer are best consumed young in most cases. On the flip side, a well made Chardonnay or Riesling can age side by side with some of the most robust reds. The white wine kits I've made have only lasted 6 months before degrading. :(

The biggest drawback to synthetics is that they allow more air ingress than any other enclosure. They are also harder to compress so you will need a floor corker for them. My wines generally don't last more than a year or two so I'm fine with amalgamated corks. I f I wanted to age longer than...

The whip is probably the least effective of the drill mounted degassers. You can try a mix-stir, but avoid creating a vortex which will incorporate oxygen into the wine. On the plus side, when your wine is saturated with CO2, there is a decreased risk of oxygen pick up. I use an All in One...

How do you skip over Chuck Norris? Seriously?!?!?

I'm a big fan of the Noble Pils. Definitely their best beer IMO.

time out

No good

I too was disappointed with Dragon's Milk, but it don't think it belongs on this list.

At heart, I'm a winemaker by trade and a brewer for fun. I really enjoyed the Midas Touch, 61 IPA, and Noble Rot because I enjoy the fusion of my two favorite passions. They are not something I'd want to drink a lot of in one sitting, and I can see how someone would not like any of them...

My only recommendation on this recipe is to buy sealed hops. I bought from a bulk seller, and I think I got Simcoe relabled as Citra. I have no proof, so I'm not naming names, but make sure you are buying from a trusted source. Simcoe or not, this recipe made a stellar beer... twice.

Are we talking crappy hot dogs or Hebrew Nationals? Scout, you may have just inspired Rogue's next beer... Ball Park Ale, brewed with mustard and bits of hot dog.

I'm about to bottle 10 more gallons in an hour. I used 3/4 cup of priming sugar per 5 gal. for the first all-grain batch and it turned out awesome. I'd think that amount would work for the extract version too.

When explaining to your buddy, why exactly, his Double Bastard no longer exists, please spare him that last part... with the pouring and the drain and such. He doesn't need to hear that.

I've had the Brutal Bitter/IPA in bombers, as well as their homebrew kit. Both beers were fantastic and restored some faith in Rogue for me.