If there are any bubbles in the wine they must be tiny as I can't really see any. If it wasn't for the fact that the airlock is still producing a bubble every 2 minutes or so I would be sure that the fermentation had stopped.
I made some fruit berry wine, gave it just over a week on the pulp in primary then racked it to a demijohn. There wasn't much airlock activity and after a few days it stopped completely. After a week I took a hydrometer reading which was 990 and the taste was decidedly dry, so it seemed that the...
I think I can lay my hands on a bunch of cooking apples but I don't have any sort of cider press or juicer. Is it really worth chopping up (or blending if I can get hold of a blender) apples to add to the supermarket apple juice? And if so what sort of quantity per gallon?
Back in the 90s I visited Freeminer Brewery and the owner went on a bit of a bizarre rant that people shouldn't drink with their eyes and that there was nothing wrong with cloudy beer. Seemed a touchy subject for him!
I agree. You want plenty of malt in a stout and I have been underwhelmed with one can stout kits (including the Coopers Irish Stout that some people seem to rave about) even when adding malt extract or brew enhancer rather than sugar.
The other option is a "Toucan" where you brew two kits...
Sanitising fruit for wine making seems to consist of freeze the fruit, hit it with some boiling water (presumably not too much if adding to beer) then a campden tablet and leave for 24 hours before using.
I'm going to make another fruit based wine (using strawberries and some other berries all currently frozen) and just wanted to check forum member's experience of the initial process please as there seems to be conflicting information out there.
1) Last time I made a fruit wine I defrosted and...
I have used the Summit hops for dry hopping and haven't noticed any particular garlic or onion character. Doubtless there are variables at play and I suspect it may be one of those things where some people are more sensitive to it then others e.g. if you actively dislike whatever seems like a...
Don't do this as the resulting beer will be thin and watery. If you want to reduce the strength then just add less sugar or even no sugar at all. It's been debated before and to get a tasty but weaker beer from a regular kit you would do better to make it with no added sugar (rather than the...
I think Hophead is supposed to use a lot of Cascade hops, so maybe try something like the Wilko kit (or another IPA kit that comes out around the strength you want) and dry hop it with 100g of Cascade.