I am in the process of making my third batch of Kombucha and ingredients that I have used were Darjeeling Black Tea Darjeeling Green Tea SCOBY (of course) Note: i haven't flavored yet Now, the issue is for my third batch I am a little worried about the health of my SCOBY as when today (after exactly 7 days ) when I opened the jar to check on it, i suspected small green area near the circumferences of my SCOBY. …

This is my first attempt at making homemade wine. I started with the Red Star Blanc in a one gallon jar. I'm almost a week into my first fermentation. For my second fermentation I plan on using the Red star Cuvee champagne yeast to push the bubbles in. Peach sparkling wine is the goal, without as much of the dryness of white wine. Note- I'm a non-drinker and has not had a glass of anything with alcohol in my life. …

I've been having luck brewing kombucha this past year and am interested in trying out ginger beer since I have been lead to believe the processes are quite similar (besides the 1 way valve for 1F). Whenever I've brewed kombucha I've stopped 2F after 3-5 days simply by putting the bottles in the fridge. However, I've read a few instructionals on ginger beer that recommend pasteurizing. Is there a difference with a ginger beer bacterial culture (vs a SCOBY for …

I just brewed my 3rd biab batch last Saturday and pitched 3 white lab liquid yeast(i was told to do that because the yeast were expired). I was left with 15l and filtered it using a cheese cloth as I pour it in mu fermentation bucket. My fermenter is the typical 30l plastic bucket. So I was left with 15l of headspace and controlled the temp between 20-22C. But I haven't seen any bubbling from the airlock but it smells …

Ok so I'm making some hard alcohol from a sugar-wash. I used too little yeast and fermentation ended up halting at like 7% ABV, it then stood around for like a week and a half till I got the new yeast. I freeze distilled most of it after it finished, hopefully at around 13% but can't tell because I added some water with the new yeast, used a sterile syringe and distilled water. Because I used a new container and …

I'm planning a Vanilla Coffee Porter this weekend but I'm unable to decide when, or even if I should, rack to a secondary. My original plan was this: Primary for 7 days in bucket, then add 2 vanilla beans to secondary carboy and rack over. Let it sit in secondary for 2 weeks. Add cold brew coffee and priming sugar to bottling bucket, rack over and bottle. I'm unsure now whether to do a secondary though. I've been reading that …

I'm coming back to homebrew after 20 years. When I started, everybody used to transfer the beer for another vessel for a secondary fermentation. My old kit has two buckets and I'm fermenting it in the bucket without a tap. I'll need to move it to the other bucket for the bottling. What's the best time to do it? Should I do it after one week fermenting, or just before bottling?

G'day all - a question on brightness and clarity. I've started fermenting a kolsch using Wyeast 1007, which doesn't floc easily. I intend to fix this by adding finings at the start of the conditioning - as I drop the temp it should help the solids fall out of suspension and into the trub. Am I on the right track here? Edit: I should add this is mine and my brother's first go at an extract brew, after years of …

The standard instructions are: Make your bug; brew your sweet ginger 'tea'; cool; add bug to your tea, and bottle for second fermentation; let ferment, at room temperature, to your desired level, making sure to burp every day; refrigerate--drastically slowing, but not eliminating second fermentation. The minor detail that I'm interested in, is that I've been burping them daily, and usually 3-5 days after I start getting audible gas, I burp them one last time, so that they don't burst, …

I am trying my first batch of ginger beer, using what seems to be a pretty standard "fool proof" recipe. For the bug: 2 cups filtered water; 2 tbsp chopped ginger; 2 tbs refined sugar The ginger wasn't labeled organic, so I peeled it. The fermentation started slowly, but by day 4, it looked fizzy enough to use. The first day had a cheesecloth cover, but then my airlock top arrived, and I switched to that. I bottled on day …

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 …

I'm VERY new to homebrewing. This is my first 5gal batch. I moved from primary to secondary after 1-2 weeks. I then (due to life, work, forgetting to order bottles) have left the beer in the secondary for 1.5 months. It is an IPA. I'm wondering if I should pitch additional yeast when I bottle or is there enough active yeast to carbonate? Thanks!

I made my primary fermentation since 25 days ago SG was 1.100 ( bubbling was stopped since 2nd week), today I’m going to move the cider to secondary the Gravity is about 0.980 but the cider is still cloudy. My question is: - Do I have to wait more 1 or 2 weeks? - And how long to keep it before bottling? Photo attached

I am a kombucha brewer, and for a long time I have been trying to avoid SCOBY formation in the bottle during the second fermentation. Does anyone know some way to do this?

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 …

I'm brewing my first batch of home brew, 'Hank's Hefeweizen' from Norther Brewer (extract). The instructions say 2 weeks primary, 2 weeks secondary, and 2 weeks bottle conditioning. I did not check my OG, but the kit states that it should be 1.052. I am on day 10 of fermentation. I checked the SG at days 8 and 10, and it has not changed from day 8 to 10. It's sitting at 1.010. I tried the beer on both days …

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?

I started the fermentation for a pale ale two and a half weeks ago, dry hopped it five days in and then racked it four days ago. The trub has fallen to the bottom and I just noticed a dark layer of liquid floating on the top. I've never seen this before. Does anyone have an idea of what it is?

Okay, I am making a strong (imperial-ish) red ale. My original gravity was 1.081. I intended to bring it to a final point at most of 1.020, or if I can even lower. I was using 2 packs of WLP004 (Irish Ale Yeast). According to reviews it is possible to reach 8-8.5% of ABV with it. After 5 days fermenting process stopped and for last 5 days there was no activity. The gravity stopped at 1.030 and the ale a …

There is a history of people using oak barrels to age and mature beer. These days people often use bourbon soaked oak chips to flavour beer in the secondary. Also, I have seen people asking about using maple, spruce and pine on the site? Regarding, spruce/pine they have been looking for a pine/spruce flavour that you would get from the needles. What experience have people had using these and are there any woods you should avoid due to health/food safety …