This is my 2nd attempt to make wine. I watched a youtube video and simply went ahead. Because of Corona lockdown, I could not buy the right equipments. Steps I took to create my white wine. Pressed 7 kgs of green grapes and put them in a 10kg steel container Since the grapes were not too sweet and I did not have the equipment to measure gravity, I added 1kg of sugar. I thought that would be enough. I did …

I tried to create a sour beer from a sour mash from the second runnings of a Double IPA. I kept the mash tun in the garage, but unfortunately it rained and got colder than I thought it would. (I live in Los Angeles, so I wasn't too concerned about the season at the time.) The net morning it smelled horrible -- like butyric acid, so I know it got colder than the recommended temperature. But nonetheless I carried on! …

I'm relatively new at adjusting pH levels in my brews. As a result, I went the wrong way in my adjustment and produced a very tart red wine. Can I unbottle it and adjust accordingly? And if so, what's your advice on handling that effort?

I have a recipe for a false cider that requires the addition of lemon juice after secondary fermentation prior to bottling/kegging. I've done this before in the bottle with good success but I'm wondering -- should I be concerned about the corrosion potential of citric acid against the stainless steel of the keg? I'm expecting to use the juice from about 4-5 lemons. Basic Understanding Stainless steel is not immune from corrosion. Corrosion and stainless steel? It's stainless, so it …

I was racking a batch of elderflower wine today and had a cheeky sample on the way to the secondary. OMG it was akin to lemon juice, I think I may have added a bit too much citric acid to the mix when making this one. It is a 1 gallon batch. Anyone had a similar experience and how did they bring it back to palatable? I am thinking of adding a little CaCo3 to mellow it out.