This seems to be very similar to this question about hop seeds but I have not used fresh hops, I used pellet centennial hops purchased vacuum packed and frozen from homebrew shop. Ingredients (1 gallon batch): Liquid Amber extract - 1.2 pounds Centennial hops - .5 ounces Dry Yeast - as per package instructions. cant find the package now, a little embarrassing. Process: 80 minute boil. Stirred in extract during water warming up. 0.3 ounces of hops added 20 minutes …

Hello I am making 3 Day instant beetroot wine. I'm making this in India so I don't have an airlock or a hydrometer or any fancy equipment. I made this wine during last New Year and in 3 days I got an amazing wine that took 1 glass to get An adult drunk. But this time it is not fermenting. it is Day 3 today And there was a large amount of foam at top but no fizzing. I believe …

Sometimes I make a large batch of wine and fill maybe two or three demijohns, sometimes four. I don't know how many demijohns I can fill until I've filled them. That means, sometimes I end up with an extra two pints or something of unfermented wine. I have avoided putting this juice/sugar/yeast mixture into a demijohn since I have been believing that a demijohn somehow needs to actually be filled. Come to think of it, I don't where I picked …

What's the maximum amount of time for primary fermentation, assuming the beer is going straight to bottles next? Will it over ferment and then fail to carbonate, if left too long in a carboy?

I added sugar and bread yeast to a bottle(plastic bottle) of juice and it's about 3 days that it's fermentation process got started and I can see a lot of bubbles are coming up. Now the bottle is highly stretched due to the high pressure of gas released in the fermentation process and it's about to explode. I have a few questions. Is it bad to produce beer like this? ( i don't have money to buy airlock). Should I …

How fast can the fermentation take? Can it be completed in 3 or 4 days? I took my sg reading and it was 1.1. I added D47 yeast along with nutrients and enzymes. Didn't seem to start so I took a small sample of it to restart it. It went crazy for a couple days and than stopped. Thinking nothing about it I repeated it again. Nothing happened so I took a sg again. It was 1.01. Is that possible …

I'm brewing mead for the first time, having successfully brewed beer a number of times. Right out the gate I had trouble with a strong unpleasant odor. Frantic research suggested that the yeast was stressed, so I agitated it and lowered the temperature from ambient (~75℉) to between 60℉ and 65℉. This cut down on the smell but also slowed fermentation. At one week in, the gravity dropped from 26.4 %Brix to 22.4. At two weeks I am at 20.4. …

I had a blow-out and lost about 1/4 of my wort. Can I replace with water or just leave it alone? This blow-out happened on the second day in the carboy. I replaced the airlock.

I'm starting my first attempt at wine-making, so please pardon the noob question.... I have two 6 gallon buckets with airlocks. But the "Winexpert" kit I've got recommends 8 gal for primary, and 6 for secondary. Actually, the box says "no less than" 8, while the enclosed instructions say "up to 8", and say to top off the bentonite+juice to 6 gal with water at the start. So I am a little confused over managing the volumes. 1: Why the …

Brew n00b here. I've been reading the Palmer book and looking around for gear. I've got a kegerator so not planning on bottling. That kind of makes half the stuff in the "homebrew starter" kits not usable for me (capper, bottles, caps and maybe the siphon depending if fermenter has a spigot) so kind of piece-mealing things. Thought I'd go with a 6 or 7 gallon bucket fermenter (I have two 5 gallon corny kegs) because if I decide to …

I used only DME and hops to boil the wort. Added dry yeast directly. I looked up on the internet for similar pictures but couldn't find any. I know every beer ferments differently. So I thought I better ask before I dump it. Any help is highly appreciated. This is what it looks like -

I am brewing a schwarzbier using US-05 because I don't have a setup to brew a real lager. The OG was 1.047 and I have a current gravity reading of 1.012 after 5 days of decent fermentation at an ambient temp of 65 degrees with an expected FG of 1.008 or so. The beer tastes like I expected, smells fine, and is still bubbling in the airlock. My only concern is a weird string like structure I noticed in the …

I am wondering if it is possible to barrel ferment white grapes/wine. I can only find information on the web about red wines. In regards to this process I have some questions and assumptions; I hope someone here can help me with this. Am I correct to assume that barrel fermenting also adds color to the end product? Do people here know of commercial wines that do this? And if it is possible, what are the steps to go from …

The primary fermentation for cider is going for 9 days and SG wend down from 1.052 to 1.005. Is it normal to have such a low value before first racking? Should I add sugar to rise SG to 1.015 and rack it? Thanks.

I'm in a similar situation to the OP in this thread. I think I under-pitched my yeast. Can you help me figure out if that's the case? Here's the recipe I followed. I didn't measure the OG before I threw it in the fermenter and pitched. I have had good luck with just popping the nutrient pack on my Wyeast starters at least 3 hours before pitching. This time I forgot and didn't pop it until about 2 hours. It …

I put my wine in secondary at 1.025 and in 1 day it was down the 1.002. Why so fast? Did I do something wrong? Do I just let fermentation play out or do I stop it?

We made 50 litres of apple cider last monday night, so about 7 days ago, it has been bubbling away happily and has cleared and scum gathered around edges of bucket, today it seems to have stopped and tastes a little fiery not sweet as juice. I think it has finished fermenting, but wondering if it is ok to leave in the bucket until this friday? We are going away tomorrow until friday, but don't want to risk losing the …

Been reading around for some answers with no luck. I am in the UK and maintaining heat is an issue, all articles I read are y'all Americans trying to keep liquid cool. So I have a flat arround 17/18 celsius on average, I believe this is fluctuation from 16-20 in reality with heating and overnight temperature drops. Should i insulate my primary FV? I am worried temperatures will be too high when heat is generate by yeast. I was thinking …

Next weekend I’m planning to brew a tripel and the recipe includes some table sugar. I usually add the sugar a few days in, after high krausen to reduce the stress on the yeast (= no starter required) in the form of a boiled-cooled sugar solution. But this brew is going to take place at my parents and myself won’t be around during the week(s) after to make the solution. I don’t want to bother the old folks with the …

I am currently set up to use a modified recipe for a sparkling oaked acerglyn with the following adjustments: Reddit user Balathustrius's SNA schedule using Fermaid K, Fermaid O, and DAP Additional honey added to the must prior to pitching A bourbon soak to sanitize the oak spiral 1 gallon of apple cider added at some point during primary or secondary Lalvin 71B yeast, which has an ABV tolerance of 14% Having analyzed the sugar content of the dark robust …