Recent content by Blackgaurd_Brewing

I never secondary, just 3+ week primary, then keg or bottle for BIG beers

For max flavor I would add it at high Krausen, IMO If you want your beer to be more readily conditioned dont add the sugars, even if your og was low you will still have a fine beer, completely fermented and ready for kegging in plenty of time. (3-4 weeks primary+ 1-2 weeks carb up time)

Windowleaf philidendron are also toxic to dogs, although I have never witnessed dogs grazing on them.

I have often thought about something like this, and I may have a time in my life coming up that would be good for it. When and where were you thinking of having this discussion?

How well did you mix before taking readings? My guess is some of the honey was not in solution when the readings were taken, active fermentation=vigorous mixing, more sugar mixed in. Either that or a dramatic change in temperature of the must....

I wouldnt, I would love it if my Dad had the foresight to do something like this for my 21st birthday. My input is Mead, Red wine, or good Whiskey.

I have made it 2 times, and both ended up kind of pink. I think it would take a whole lot of blackerries to end up with red or black. Maybe some sort of coloring would help.

Take a look at this sticky in the mead making forums. https://www.homebrewtalk.com/f30/sticky-mead-making-faqs-83030/ I still stand by using the full vial of yeast, you can reuse the cake and its certainly the route I would go (Mr. Malty wants .8 vials for 1 gallon of 1.080 or 1 vial for 1...

Whats the gravity? I would be inclined to use the whole thing (especially if your gravity is 1.100+)then use the cake for another batch if your inclined. Mead takes forever and slightly overpitching is much better than underpitching.

I used US-05 in a Nugget (Hop) methiglin, I was pretty pleased: fermentation and clearing were quick, hop flavor came through well, no hot alchohols (I was only looking for 11%). The apple juice should help some, but nutrients will still be key, make sure your gravity doesnt go past the...

Stainless steel hydrometer? I keep breaking mine.....

I would pitch the honey at or near high kreusen as that should give you the most honey flavor, and the yeast are their most active and so should eat the honey relatively quickly. Honey is a slow fermenter, and even though it mostly simple sugars, tired yeast will make a very very slow ferment

So the count looks like 2300Lbs, seems like that should be enough to do a bulk buy somewhere else if we cant get CMC to help out. Its only $1380 in buisiness, I couldnt imagine a such a huge company needing our piddly order. Anyone have ideas of where else we can get a bulk buy set up?

Let us know how it turns out, I am very curious.

http://www.geocities.co.jp/foodpia/1751/sake.html You need the kome koji, fermenting rice straight up isnt that easy, and actual sake making is much more involved.