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This is not exactly on-topic for the forum, but I suspect y'all will have an answer for me: I am trying to make a lacto starter for a quick sour. I am taking 500ml of 1.020 wort made with bottled water, adding .5c of crushed grain to it, then holding it at 110f with a heating pad. For some...

I was at an estate sale this weekend at the home of a former wine-maker. I ended up buying three 5 gallon stoneware jugs which had been used to store wine or brandy. As you can see in the photo, the last vintage wine in it was 1982. All three jugs have a small amount (less than 1 cup) of wine in...

Cloudy Dorito Beer :( So I've been brewing since the 90s, first extract, then AG, then back to extract. Recently, I decided to return to AG brewing and decided to do so via BIAB. I've done two batches and I'm afraid they both are dumpers. Batch 1: Belgian pale, brewed 4/19. I noticed post...

Hi all. First time poster, long-time brewer, new cider maker. Some time back, I had an apple wine/cider from Pomona winery in Illinois that could have easily been mistaken for a chardonnay with apple overtones. It was oaked and better than lots of chards I've had. I'd like to try making...