Recent content by B192734

Hello everyone! I was just wondering if it was possible to bottle a mead in standard brown beer bottles. 22oz size. I have a lot around, and don't have wine bottles at the moment. It would also lower the required amount to drink each time you opened a bottle...not that that is a big deal...

So, my Raspberry mead has been in existence since last March now. It's been racked a few times, and the last time I got almost no sediment at all out of it. Fermentation has been completely stopped, and it's been kept in the 65-68 degree temp range the entire time. I added a bit of extra must...

So a while ago, I racked from a secondary on raspberries, into another carboy without raspberries. Topped it up with some extra must, and let it sit. So after about a month and a half, I noticed that it's thrown another small layer of sediment. Should I rack it off of this sediment, or is it...

So I have the raspberry in the carboy aging away. It's just this last week suddenly gotten to the point where it's obviously beginning to clear up. I can now see through it and see my hand moving back and forth behind it. Smells wonderful as well. It's currently in a 3 gallon carboy, and is...

Alrighty. So I am going to rack off of the fruit today. I will put a bit of sorbate in, top off with water and a little honey, let it go and then later I can add more honey of I think it needs a little sweetness. I think that will be my plan.

I may be brewing up a batch, thinking about something stoutty...I will let you know. My wife likes to grab a couple of cups or so for making bread, but if I do brew then you can have anything else leftover. No worries. Keeps me from forgetting to throw them out for an extra week and then...

I figured so. Just looking around at what other people do trying to broaden my horizons. I've done both primary and secondary and multiple lengths on both. At first, just a week in the primary then straight to bottle, and also 3 weeks primary and then secondary for another 3-4 weeks for a...

Hey everyone. How long does everyone leave their beers in a secondary fermenter? Just wondering if there is a point where it's too long or to short. Just wondering in general.

So then theoretically I could rack into another carboy, shutdown the yeast, Add the water/honey and it'll ferment a bit then if the yeast can't reproduce it'll drop out and the fermentation will stop and it'll be left with whatever leftover honey wasn't able to be converted, and keep that...

If I did use the potassium sulfite, wouldn't that effectively stop the fermentation even I added more honey into it? I think that I am probably looking at maybe 3-4 cups of liquid that will need to be added to totally top it off.

I was more worried about making sure it was all topped off and reducing the headspace. I am planning on letting it age for a while. I have been told that you don't bottle until everything goes clear. Then let it age for a while after that.

I do have some Potassium Sorbate. So I can use a little f that because I don't want to continue to ferment away the sweetness. I can rack through a strainer. I have a really fine one that I can use. If I were to top off with Honey/water, what kind of ratio would I use. Don't want really...

So the raspberry mead has been sitting in the secondary for a couple of weeks now. When i racked it over, I added a few more pounds of fruit, and was wondering now if it should be removed now that the color and everything has been leached out. If it should be removed, how would I do that...

How much sugar do you think would have been added in with the extra few pounds of fruit added? Since the honey should have been pretty much all converted then there shouldn't be any worry about that.

I did add more fruit. I assumed there may be just a little, but not as much as it seems to be. If it was early, (I took a reading, and it was pretty close 1.001 or so) will it just start and run with it again? Should I do something to stop the fermentation? Or will it just kind of peter out...