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For my bulk-aging, I ended up putting it in a carboy cooler bag and put some extra large cooler packs in there. Kept the wine temp at a relatively low. I've done the swamp cooler method, and really does wonders in a pinch though!

Brian's and Val's points are great and I definitely agree with them (Please note: I'll be throwing in some silliness in my answers): 1. You don't necessarily need to follow the instructions. While they're decent guidelines, factors can come into play. 2. I concur with Brian... Over oak and...

Welcome!

Vegetarian popcorn chicken and potatoes. Washing it down with some Leonard Kreusch. Also got my hands on the Snoop Dogg 19 Crimes Cali red. It's going to be a laaaiiiid back night.

I was just curious because one of my friends has been using 1118. He needed some yeast, and the only strain on hand was the D254. Lavlin mentions notes of butterscotch, hazelnut, and almond, but since I've never made mead before, I wasn't sure if it tasted or behaved differently than the others.

It was a no-knead bread. Half bread flour, half rye flour. For some ungodly reason, I threw in a pinch of dill. Floured it, threw it in the oven. 45 minutes later, I'm bending my bread knife lol.

Not too shabby if I do say so myself!

I've got the carboys in those brew jackets with some frozen tonic bottles, so yeah I think I'll be okay. I just get paranoid because when I open it, the carboy feels warm and I say to myself "Crap...." I mean, yeah fermentation produces heat but fermentation was completed three weeks ago. I'm...

It's around 95 outside with a "feels like" of 100-105, but the only place in the house I can store my carboys is 85. I'm trying to keep them as cold as possible but I'm afraid I might lose this batch.

Based off the pictures, looks like it's all American oak, but since it's "made to order" I wonder if they can do French or Hungarian. Either way, this seems like it could be really handy!

Watching it at x0.25 speed makes it that much worse.

So I started the a few days after the original post. I used five gallons of apple juice (Top Tree), dextrose, and hydrated Montrachet yeast. Here's where things get interesting. There was a whoopsie moment on my part. The recipe I used (EdWorts) said to use 2 lbs of dextrose, but my scale broke...

Gonna be grilling some sausage and potatoes and having Paulaner Hefe-Weisen. After dinner, a 2015 Chateauneuf-du-Pape.

Thanks all! I kind of had a gut feeling about being able to control the amount. I guess the main reason I started to think about it was an EC Kraus article I came across: Using Wine Conditioner To Sweeten Your Wines | E. C. Kraus

I'm curious. Is there a huge difference between the two? It seems as if the wine conditioner is an "all-in-one" back sweetening solution but 99% of the time, I just see SS with sorbate. Is there a certain amount where one is better over the other or does it just come down to personal...

I'm honestly torn on whether to go the cider or wine route. Mainly because the length of time it'd take. With the summer right around the corner, I thought doing something quick like a cider (I've seen a few people bottle after 4-8 weeks). An apple wine would be nice too, but I'm not sure how...

So while I'm waiting to start my next batch of wine, I've decided to try my hand at making some Apfelwein. I plan on making a 5-gallon batch, but can't seem to find much info about the bottling. I see some people use beer or grolsch bottles, while others use growlers. Depending on if you've...

Thanks! Is the F-pac a little "overpowering"? My idea was to go through malo, and have it age with oak cubes that were soaked in rum.

First, welcome to WMT! If that's the only one, then it's probably a bad cork. That happened to me once. Just to be on the safe side, I'd suggest (if you haven't already) checking all of them. If you don't have shrink capsules on the bottle, take a look at the neck of the bottles and see if the...

I've been thinking about my next white, and came across the Double Down White Blend. Looks like it also includes a finishing blend (which I assume is an F-pac). Has anyone taken a crack at this one?