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Hello everyone! Had a quick question I hope you all would chime in on - I'm lookin' at you Yooper! I started a Rhubarb wine last Saturday using Vintner's Harvest Rhubarb base - the recipe is as follows: One can of Fruit wine base product 6 cans warm water (4.5 gallons) 11 lbs white table...

Cherry Bomb Mead (Note: This is for a 3 gallon recipe) 10 lbs. Honey 3 cups Dried Cherries (primary) – purchased in bulk from Costco ¾ cup Dried Cherries (secondary) Lavlin D47 yeast ¾ tsp per feeding of Yeast Energizer – I use the LD Carlson Company brand Cinnamon Extract: 2...

I just finished a batch of this without adding the oak spiral. I opted not to make it sparkling, and bottled it in flip top's. It had a very unique flavor at bottling which reminded me slightly of a sweet bourbon - you can really taste the alcohol. I'm hoping for it to mellow over the next few...

Mead newb here. I started a 1 gallon strawberry melomel last Saturday and was curious about some things. 3lbs fresh (washed and sanitized) strawberries 3lbs honey D47 yeast Fermaid-K nutriant Tanin (This was all added in primary) Now, nearly every beer that I've brewed (with the...

So, I started two one liter batches of cyser a bit ago. Firmentation went very nicely - it dropped out a ton of debris through the process. I racked to secondary when the gravity reading I took was at .999 (which was a recommendation from a friend who brews mead), and it's now sitting in my...

I'm going to be brewing a pumpkin stout - ideally for consumption in late September early October. I've read that stouts can actually improve a great deal given the opportunity to condition for awhile after bottling. I want to get the timing of the brew and it's consumption to work out...

Tradition would say that I rack the brew after primary to a secondary before adding the nibs. What is the consensus of keeping the Milk Stout in the primary and then simply adding the cacao nibs 3-4 days before bottling? I'd really like to keep the possibility of infection and oxidization...

Greetings and salutations all my brother and sister brewers! A couple of quesitons: I'm brewing an Irish Red Ale, and after racking it to the second fermentation, I've noticed that the beer is continuing to produce foam - not as crusty as the Kraüsen in the first carboy...but pretty...