Frequently-Asked Questions About Beer and Wine Making
BEER
Q. Why did my beer stop bubbling so soon?
A. Yeast can work very quickly. Take S.G. & it may have already finished fermenting.
Q. When is the best time to flavor beer?
A. Flavor beer after fermentation & clearing, just before bottling/kegging.
Q. How can I avoid boil-overs when I’m cooking wort?
A. Use a pot 2x the volume of wort; use antifoam; spray foamy surface with ice water.
Q. Is it OK to use unopened malt extract that’s a few years old?
A. Yes – it will be darker in color & the beer may not taste quite as fresh.
Q. Why didn’t my beer carbonate?
A. Was it at room temp? Was yeast old or overworked (i.e. high-gravity beer)?
Q. How do I make a pumpkin beer?
A. Bake or cook pumpkin 1st; add to boil; don’t expect commercial “pumpkin” flavor.
Q. Why can’t I do secondary beer fermentation in a bucket?
A. After primary fermentation, avoid lots of air space atop beer (can cause stale flavor).
Q. Can I use an oak barrel for my beer?
A. Yes, before bottling for oak flavor – not for carbonated beer.
Q. How do I increase the alcohol content of a beer recipe?
A. Easiest way is add 1# candi sugar during boil. If add malt, add some hops as well.
Q. Do I leave the lid on or off the brewpot when cooking the wort?
A. Leave the lid OFF during the boil; put it on immediately after boil while cooling wort.
Q. OK to set wort in a corner for 4 hours to cool before pitching yeast?
A. No – chill as quickly as possible to avoid contamination.
Q. Why do I have to use a hydrometer to make beer?
A. Avoids frustration since you can monitor what’s happening & call us if necessary with details.
Q. Why didn’t my beer start bubbling after I pitched the yeast?
A. Old or cold yeast; wort hot; container not completely sealed or temperature changed drastically.
Q. Why do I have to turn the heat off when I add malt extract?
A. Extract will immediately settle to bottom of pot & scorch if heat is on.
WINE
Q. My wine seems to have stalled out – why?
A. Too much sugar; fermenting area too cold; racked out of primary fermenter too soon.
Q. Can I ferment wine in an area of no air conditioning?
A. No, because the wine will have off-flavors when finished.
Q. Can I put my fruit in the blender before fermenting?
A. No, because the wine will have a bitter flavor from seeds which are cut by blender blades.
Q. Why do I have to wait until the next day to add wine yeast?
A. Yeast activity may otherwise be impeded by anti-microbial action of campden tablets.
Q. Can I make wine like Grandma did (fruit+sugar in a crock)?
A. Yes, but the results are unpredictable (i.e.you may end up with vinegar).
Q. Can I use a tabletop press on raw grapes?
A. No – you will likely break the press & still not get juice. Use a crusher first.
Q. Why does my kit wine seem bubbly now that it’s bottled?
A. Did you clear/stabilize before proper S.G. reached? Or it could be infected.
Q. What is the purpose of acid testing on wine?
A. Ensure that acid is not too high, which impedes yeast activity.
Q. Is my wine done fermenting when it stops bubbling?
A. Not necessarily – check S.G. & see if it’s just stalled out, or if it has reached 1.000 (done).
Q. How can I store fruit when I’m harvesting over multiple days?
A. Freeze it, then defrost & ferment, which avoids any moldiness or contamination.
Q. My kit wine is too dry & not fruity. What can I do to improve its flavor?
A. Sweeten with conditioner. Add fruit flavors like cherry, etc to give it another dimension.
Q. I don’t have as much fruit as the wine recipe calls for. Do I just add sugar?
A. No. Use grape concentrate, raisins, or other fruit juice – to maintain flavor & body.
Q. My wine started fermenting & it’s not foamy – is that OK?
A. Yes. Many wine yeasts are “low foam” & may just have soda-pop-like bubbles under the surface.
Q. Do I need to do malo-lactic fermentation on my wine?
A. It’s optional. Keep in mind that it will lower the acidity & may leave the wine bland tasting.
MISC.
Q. How is making mead different from wine or beer?
A. You can boil ingredients or not; need plenty of yeast energizer; fermentation is slower.
Q. What are the pros/cons of glass vs. plastic carboys?
A. Glass is heavy but lasts decades; plastic can be scratched if scrubbed roughly.
Q. What is the best way to clean & sanitize?
A. Easiest – use a no-rinse, combination cleaner/sanitizer; soak overnight; don’t scrub.
Q. Can I safely use dry yeast past the “best before” date? Liquid yeast?
A. Don’t use past-due dry yeast; liquid yeast is usually OK up to even 1 year past the date.
Q. Do I need to make a yeast starter?
A. It’s not necessary & will be more successful with liquid yeast than with dry yeast.
Q. What fruits do I need to remove seeds from before fermenation?
A. All except grapes & those with tiny seeds like strawberries, blueberries, etc.