I am planning to make a wine using Welch's 100% Grape Juice with Calcium ! Is the calcium problem here !

I'm looking at brewing an all-grain barley wine in the near future, and I'm aiming for a high ABV (13%-14% ABV). From what I've heard in discussions elsewhere, by single-infusion mashing at a lower temperature (I'm shooting for 148 for about 90 minutes), I am extracting more fermentable sugars and achieving a dryer taste (both of which I want for this style ale). What are the less than desirable qualities in a barley wine that I will suffer as a …

So I tried my first barleywine last night, and went with one that was recommended several places: Blithering Idiot. Although not obvious at first, after a few minutes this beer started smelling more and more like Twizzlers. To the point where I'm pretty sure whatever they make Twizzlers out of is present in this beer in a significant amount. So my question is sort of 3-fold: what exactly is causing this aroma, is it an intentional quality (if anyone happens …

I generally rack my beers to secondary for about a week before bottling just to clarify them a bit, but as I understand it, barleywines should be aged much longer to allow some flavors to develop and for others to mellow out. How long should a barleywine-style ale be aged in secondary before bottling? How long should it be bottle conditioned? I know this will vary based on recipe, but are there some generally accepted guidelines?

I am still rather beginner (so far a couple of batches), but for the last batch I have taken a brave (irresponsible) step and went for a barley wine-braggot beer. For batch of 22 l In have used +- 6 kg of pale extract, 1 kg of specialty grains (crystal + a bit of chocolate malt) and after 3 days added 2 kg of pasteurized honey into the primary. Fermented with Magrove's Jack Newcastle yeast, keeping it at 19-20 degrees. …

I have a barleywine in progress that seems to have stalled around 9% ABV with some residual sweetness I'd like to try and reduce. After 2.5 weeks in primary all activity had stopped so I racked off to fresh fermentor. Two more weeks with agitation and SG hasn't really fallen any more. I'm thinking of pitching Safale US-05 to see if it can drop it a few more SG points. I've found little advice on how to prepare yeast for …

My situation is similar to, but more extreme than: Brewed an Oatmeal Stout and the gravity did not drop as much as predicted, should I re-pitch or add yeast nutrients/energizer? Didn't reach target FG, pitched more yeast, gravity same after a week. Should I just bottle already? Is this a bottle bomb waiting to happen? I am brewing an Old Monster English Barley wine, here is the malt bill: Batch Size: 11,50 L Boil Size: 13,16 L Estimated OG: 1,110 …

Making a British Barley wine and the dry yeast instruction called for sprinkling the yeast on top of the starter. I was a bit over excited and stirred at some point after it reached room temp but before its expected use. Problem or am I being a worry?

Can we help our fellow geek solve his homebrew problem? I'm making a barley wine. My boil gravity should be 1.106. Hydrometer reads 1.042, and at 140°F (60°C) the adjusted SG comes out to more like 1.06. Iodine test says I have all the sugars out. I mashed 22 pounds (10kg) at 148°F (64.4°C) for 90 minutes, just like the book said. I have collected just about 6 gallons. Did I sparge too fast? Do I put the wort back …

I'm thinking about brewing a barleywine. A recipe that looks interesting to me uses Magnum and Horizon hops, but I don't have access to either at my (small) local brewing store. What are some good high-alpha alternatives for a barleywine?

Okay, let's see if I can keep this question brief--I have a lot of followup questions that go with this so it may be difficult. Background: Last year I decided to start doing an annual Birthday Brew Day Barleywine, wherein I'll brew a barleywine each year on my birthday and age it for years to come (for as long as I can keep them in stock...we'll see how long it goes). Last years finished off at 10.1% abv, while this …

My barley wine has been brewing for two weeks it should have be 1108 after 4-6 days its currently still fermenting at 1025.Its been at a constant temp of 22 degrees. However when yeast was added it was a bit to warm at 28 degrees is there anything I can do to speed up the fermentation process?

I've was introduced to barleywine this past weekend, and I was interested. So I start googling, and find that Northern Brewer has a kit that comes with carbonation. The barleywine I had was uncarbonated. Most of the recipes that I googled didn't say one way or the other. Should barleywine be carbonated, or should I bottle it still?