Brewing FAQ
Brewing FAQ
Jump to a section:
Wine
Common questions we receive about making wine at home.
My wine bottle has exploded. Why?
The wine was not completely finished fermenting before bottling. You can avoid this by using your hydrometer — the specific gravity (S.G.) reading should be 0.995 or below before you bottle.
My wine has started to ferment again. Why?
This happens when wine is bottled before fermentation has completed. Maintain the recommended fermentation temperature and always take a specific gravity reading before bottling. Fermentation is complete when the reading is 0.995 or below.
My wine is brown and tastes bad. Why?
This is caused by oxidation. Always rack your wine carefully to avoid splashing. Use a siphon hose that reaches the bottom of your carboy or pail when racking or bottling, fill from the bottom up, and never leave your wine exposed to air.
My wine tastes like vinegar. Why?
Your wine may have a bacterial infection due to improper sterilization of your equipment. Always sterilize all equipment thoroughly using a sulphite solution — hot water alone will not kill bacteria. Keep your work area clean, wipe up any spilled wine immediately (it attracts fruit flies, which can infect your wine), and use food-grade plastic. It is also a good idea to replace your tubing periodically.
My wine tastes harsh but looks fine. Why?
Your wine likely just needs more time. Aging is a very important step in winemaking.
My wine tastes sweet. Why?
Wine will only taste sweet if it has not finished fermenting. Take a specific gravity reading to confirm — it should read 0.995 or below before bottling.
My wine will not ferment. Why?
The most likely cause is incorrect temperature. Fermentation requires a temperature between 70–80°F (21–27°C). If it is too cool, the yeast becomes inactive; if it is too hot, the yeast will die.
In most cases, you can restart fermentation using a yeast starter: pull about half a gallon of your must into a sterile jug, add 2 teaspoons of yeast energizer and one packet of champagne yeast, mix well, cover loosely, and place in a warm spot such as on top of the fridge. Once you have a vigorous fermentation going (6–12 hours), add it back to your original must.
Should I filter my wine?
Yes. Filtering a clear wine polishes it by removing impurities such as yeast cells and other unwanted material. It improves both the taste and appearance of your wine, and ensures it will be sediment-free in the months to come.
What does bentonite do for my wine?
Bentonite helps yeast grow more quickly and vigorously during initial fermentation. It also helps settle out dead yeast cells so you are not transferring excess sediment into your secondary fermenter when racking.
What does metabisulphite do for my wine?
Metabisulphite protects your wine from spoilage, aids in clearing, and helps prevent oxidation. You can also dissolve 50 grams in 4 litres of water to use as a sterilizing solution for all your equipment and containers.
What does potassium sorbate do for my wine?
Potassium sorbate inhibits the reproduction of yeast cells. It does not kill yeast, but it prevents renewed fermentation — which is especially important if you sweeten your wine before bottling.
Why do the instructions say NOT to top up during stage 3?
Brew For Less wine kits are designed to make exactly 23 litres of balanced wine. When you start, you add enough water to bring the must to 23 litres. Some wine is always left behind with the sediment after racking — if you top up with water, you dilute the wine and it will not turn out as intended. As long as you are following the instructions and not leaving the wine for extended periods without active fermentation, the headspace does not pose an oxidation risk.
Why does my wine feel slightly fizzy on my tongue?
The wine may not have finished fermenting when bottled, or it may have residual CO2 that was not fully released during degassing. Maintain proper fermentation temperature until complete (S.G. 0.995 or below), and make sure all CO2 has been driven off during degassing before fining, filtering, and bottling.
Why should I put shrink capsules on my bottles?
Shrink capsules are not just decorative — they protect the cork from pests such as spider mites and fruit flies, while still allowing your wine to breathe.
How should I store my wine?
For best results, store your wine in a dark place away from vibration, in a humid environment (50–80% humidity), away from strong odours, at a consistent temperature between 16–21°C, and on its side so the cork stays moist.
How do I sweeten my wine after fermentation is complete?
Once fermentation is complete, you can sweeten your wine by adding a wine conditioner before filtering. As a general guide, 1 oz per gallon takes the edge off and 2 oz per gallon makes the wine noticeably sweet — but the best approach is to add to taste. Be careful not to over-sweeten.
Beer
Common questions we receive about making beer at home.
My beer won't ferment. Why?
Temperature is the most common culprit. Ale yeast works best between 18–22°C; lager yeast prefers 10–14°C. Also check that your yeast was properly rehydrated or pitched at the right temperature.
My beer tastes sour or vinegary. Why?
Likely a bacterial infection from inadequately sanitized equipment. Always use a no-rinse sanitizer on everything that touches your beer after the boil.
My beer is too cloudy. Why?
Chill haze (proteins and tannins) is common and harmless. Cold crashing your beer before bottling or kegging helps. Fining agents like gelatin or Irish moss can also improve clarity.
My beer is over-carbonated or gushing. Why?
Either too much priming sugar was used, or the beer was not fully fermented before bottling. Always confirm your S.G. is stable over two consecutive days before bottling.
My beer tastes flat. Why?
Not enough priming sugar, bottles were not sealed properly, or it has not conditioned long enough. Most beers need 2–3 weeks at room temperature to carbonate fully.
My beer tastes like butter. Why?
This is diacetyl, a compound produced by yeast. It usually cleans up on its own if you give the beer a few extra days at fermentation temperature before cold crashing.
How long should I ferment my beer?
Most kits are ready in 2–4 weeks depending on style and temperature. Always use your hydrometer rather than relying on time alone.
How should I store my finished beer?
Keep bottles upright in a cool, dark place. Most homebrew is best consumed within 3–6 months, though higher-alcohol styles can age longer.
Cider
Common questions we receive about making cider at home.
My cider won't ferment. Why?
Check your temperature (18–22°C is ideal) and make sure the yeast was properly activated. Cider can also ferment slowly if the juice has a high natural sugar content.
My cider tastes too dry. Why?
Cider ferments very thoroughly, leaving little residual sugar. You can back-sweeten with apple juice concentrate or a non-fermentable sweetener after fermentation is complete. Add potassium sorbate first to prevent re-fermentation.
My cider is too sweet. Why?
Fermentation may not be complete. Check your S.G. — finished cider typically reads 0.998–1.002 depending on the starting gravity.
My cider is cloudy. Why?
Pectin haze is very common in cider. Use pectic enzyme early in the process to break it down. Cold crashing and fining agents also help.
My cider tastes vinegary. Why?
Acetic acid bacteria have gotten in — the same bacteria that make vinegar. This is almost always caused by poor sanitation or exposure to oxygen. Ensure all equipment is sanitized and airlocks are filled.
How long does cider take to ferment?
Most ciders finish primary fermentation in 1–2 weeks. Conditioning for another 2–4 weeks improves flavour significantly.
Mead
Common questions we receive about making mead at home.
My mead won't ferment. Why?
Honey is naturally antimicrobial, so yeast can struggle. Make sure you are using a yeast suited for mead (such as Lalvin 71B or EC-1118), and add yeast nutrients — honey alone does not provide enough nutrition for healthy fermentation.
My mead fermentation has stalled. Why?
Nutrient deficiency is the most common cause. Add staggered nutrient additions (DAP and Fermaid-O) during the first few days of fermentation to keep yeast healthy.
My mead tastes like rubbing alcohol. Why?
Fermentation temperature was likely too high, causing the yeast to produce fusel alcohols. Keep fermentation between 18–22°C. The good news: most meads mellow significantly with aging.
My mead is very cloudy. Why?
Mead can take weeks or months to clear naturally. Cold crashing, bentonite, or Sparkolloid fining agents will speed this up. Patience is key — do not rush it.
How long does mead take to be ready?
A basic mead can be drinkable in 1–3 months, but most meads improve dramatically with 6–12 months of aging. Traditional meads can age for years.
How do I back-sweeten my mead?
Add potassium sorbate to halt any remaining yeast activity, then add honey to taste. Let it sit for a few days to confirm fermentation does not restart before bottling.
What honey should I use?
Any raw, unpasteurized honey works well and adds more complex flavour. Pasteurized liquid honey is more consistent and easier to work with for beginners.
