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I recently got counter top still and was thinking about getting a big jug or box of cheepish wine and stilling it. Has anyone done this and how did it turn out? Also, is it better to distill red or white? Can it be done decently in a one and done with a little pot still? Thanks :mug:

Not sure where else to put this, so here it goes. I don't know what I did wrong (I think I hit tab somewhere) and everything on my page including the font shrunk. How can I get it back to normal? Thanks

Okay, so I have 1 gal of sweetfeed sugar wash stripped and 1 gal of head and tails. I was going to use everything to make a spirit run. If together the abv is 50% + do I dilute it, or run it low and slow at that %. This is only my third spirit run, and the other's I diluted the low wines...

I recently found a 5 gal corny full of beer in my garage. I put it in the fridge and chilled it for the last couple of weeks. Today there was a space in my keggerator so I put it in there and put it on 30 psi to force carb. I took a sample and it has soured since it was brewed. I have no idea...

So in another thread @VikeMan said he brewed corn beer as a brew club grocery store challenge, and that kind of extra derailed the thread. However, @bracconiere and some others thought it might be fun to start a thread to discuss/experiment with brewing beer with only ingredients you can find...

I didn't say build, cause I didn't really build anything. I bought all the 2" SS tubes on Amazon 24 and 12" for the column, a sight glass, 6" T, 90* elbow and 6" on top of the tee. This is a Column Controlled Vaper Management (CCVM) still. The reflux condenser is made out of 70" 3/8ths OD...

If anyone can direct me to somewhere that has 70" if 3/8 OD CSST that would be awesome. The RC is the last thing I need for my CCVM build. Please help. thanks

For the last few brews I have been adding some kmeta to the boil as part of the Kmeta, Ascorbic Acid and BTB as a trifecta to help reduce the oxidative effects. I have been getting a sulfer smell (ie. rotton eggs). There is no flavor, but the smell is off putting to say the least. Is this due...

When I'm brewing 5-10 gallons, I do my mash at whatever temp, sparge if I'm going to, and when there is a couple of gallons in the BK I light the fire and start heating to a boil. My understanding of a mash out is to denature the enzymes therefore not allowing them to continue chewing on the...

So, I'm thinking about ordering some hops from YVH. They seem to have great prices and buying in larger quantities that 1 oz packages seems like a no brainer, but how long do they keep. Once opened do I have to use the whole thing? I like hoppy beers okay, but I don't want to have to use a...

Reading through various threads that discuss FWT seems confusing. Are they for bittering, or do they somehow bond with other stuff in the wort and somehow retain flavor and aroma? This is my latest question. Thanks. :bigmug:

I recently purchased a AF 10.5 and am interested in using it to distill. I know the t500 fits without any adjustments, but I was hoping to find a pot style. Also, the lid that it comes with has a hole for the recirculation hose. Can I use a stopper to close this when distilling. I have seen...

I saw this article and wondered if anyone has tried it. It seems like it would work. The other option is just using a vodka ticture. What do ya'll think. http://stempski.com/hop_vodka.php

I was wondering if it is possible to use a hop ticture at packaging to get dry hopping type flavor and aroma. Has anyone tried this? Thanks :mug:

My bro in Las Vegas has a Pico Brew he wants to sell. It is the system with all the bells and whistles and he is looking to move it, asking $500 but all offers will be considered. :mug:

So I bought a (adjustable) spunding valve off of Amazon (see picture). Everything is super tight and there is no obvious place where I'm supposed to adjust the pressure. And my obvious question is where is the adjustment? Thanks :mug:

I recently made a BOMM with African wild honey. The honey has lost of flavor and depth, the mead, not so much. It is kind of flat and tasteless. I recently purchased some tannin and acid blend, but I don't know how or when to use them. I was planning on bottling my BOMM this weekend. I was...

I am so bummed that there is no Old Fezziwig Ale in this years Sam Adams Holiday sampler. Boo. I guess I need to come up with a decent clone recipe. Here is what I was thinking: 8 lb pale pilsner 1 lb crystal 60 .5 lb honey malt .25 lb Chocolate .25 lb midnight wheat 1 oz Citra at 60 1 0z...

I keep seeing an add for Dragon Fruit powder At Nuts.com on HTB and it is a beautiful bright pink. Has anyone brewed a beer with it, or used it in a mead? :mug:

I have been thinking about brewing a Christmas beer using F&M as a adjunct or primary bittering agent for several years. I just sent the brewers at Big Rock Brewery an email because I saw they had done a beer with no hops using F&M. Maybe I should email Lost Abby also as they do the Gift of the...