Recent content by Bucket Head

I’m learning you can’t just time how long something will take to ferment. It’s like cooking. You have to smell, taste, and feel.

I’ve just made a 5 gallon batch from a syrup kit. Im not even close to using grapes yet. I just started a mead batch. I’m literally just figuring out how to complete primary fermentation correctly.

Interesting. I did the same thing. Because my wife likes dry, I didn’t back sweeten half of my batch. After some aging. The wines flavors, and perceived sweetness increases. The wine I back sweetened turned out too sweet.

Oh no. It was Roaches. The big ones. Obviously I was immediately blamed by my wife, but it turned out to be a plumbing problem. Open vent pipe and heavy rain resulted in water bugs coming up from my trap.

Sorry, with a K

You rule Eric.

I’ve been just using my nose. I added some nutrient to about 4 gallons of water in a bucket. I boiled a gallon of honey with enough water to loosen it. I put a hand of ginger, and the juice of 5 lemons in there too. And some lemon zest. I dumped the hot honey into the water. I’m waiting for its...

Well I just started a batch of mead, and the entire house smells like honey. I had an exterminator come, and haven’t seen a thing since anyway.

That’s the thing though. I’ve only done a few wine fermentations, and I’ve been extremely clean about every aspect. I assumed the yeast smell was an attraction, but I’m beginning to think it was just coincidence. I’m assuming that because during fermentation you definitely smell it. It’s a bread...

Brewing, and fermentation in my basement seems to be attracting all sorts of bugs. What can I do to mitigate this?

Thanksgiving.

I got a back yard too. My question is how do you clean, and store all of that without pissing you wife off!🤣 That’s an amazing setup! Cheers!

That’s because you’re making something good.

It’s fall in Queens, and I could brew something at 50-60 degrees in my garage. Any recommendations on a recipe that makes a good beer at that temperature?