I am making Limoncello, I have added 8 lemon zests to 1 liter of 96% alcohol and put everything in a big glass container. After 1 month I started making the real liqueur by diluting the alcohol down with a sugar syrup. The sugar syrup consists of a dilution of 800 grams sugar in 1 liter of water. I've put the big container on a scale, used the tare button to put it to zero. In all my silliness I've …

I have been using less water than needed in my partial mash recipes. For a target of 8 gal into 2 (5 gal) fermenters, I have been using 3 (+1 gal sparge) in the mash step and 2 gal for boiling bittering hops, then adding the mash and sparge water to the boil kettle and mixing in the extract and raising to boiling and adding late addition hops. Then I chill the concentrated wort to about 90 degr. F, measure …

I am making wine per this recipe http://www.farminmypocket.co.uk/home-brewing/recipes-home-brewing/elderberry-wine-recipe I quadrupled the quantities to give me 18L. At the point where I am supposed to add sugar and top up to 18L (after a week of extraction), I made the mistake of topping up first, then realising I hadn't added the sugar! Then by the time the sugar was added there is now about 22L. So obviously I have too much water in the wine. What do I do here (if …

I made a recipe that was supposed to have OG 1.062, FG 1.012 (ABV ~6.5%). I forgot to note the target volume in the recipe (just the pre-boil volume), and wound up with a wort with OG 1.077. I chose to not dilute it at the time, just to see what would happen, and primary fermentation is nearly complete with FG 1.020 (ABV ~7.5%). I got this from a single starter of WLP001 and about ten days of primary fermentation. …