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Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

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  1. M

    Modifying an Italian Floor Corker for Champagne Corks

    Am about to bottle two batches of sours and thought I would use cage and cork. Bought a used Italian Floor Corker without doing enough research and it ends up this appears to only do wine corks. The jaws open plenty for a champagne cork, it’s just the hole under the jaws are too small. Anyone...
  2. M

    Low carbonation in bottles

    I brewed a barrel aged stout, force carbonated in a keg, and then bottled. The carbonation really didn't take. Is there any way to fix this without dumping the bottles back in the keg? I was thinking of adding some priming sugar to each bottle, but I don't know if the yeast would still be...
  3. M

    Barrel Aging a RIS - 20L

    I am using a 20L whiskey barrel from a local distillery to age a RIS. The barrel was pretty much dry when I opened it, so I dumped in about 8 oz of bourbon and it all got absorbed over the course of a few days. The RIS has been aging for about 2.5 months and it still doesn't have the character...
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