Recent content by CatsCradle

Hi everyone ! I am trying to make a mead similar to pips obscure, a blueberry vanilla mead aged in a imperial stout barrel. I don’t have access to a barrel so my thinking was to fill a mason jar with an imperial stout and put some cubes of new American oak to condition . My question is will the...

Hi everyone, before I ventured into the mead community I made a lot of hard cider / apple wine. Many of these I added other berries to, and most had an alcohol of about 10-14 %. Anyway I have been trying some of these over the past weeks and am amazed at how horrible I feel the next day. Usually...

Looks interesting . When can we see you brew with her ?

Modulating a ebiab to a 3 vessel system Hi everyone, I’m new to making beer but come from the wonderful world of home brew mead, cider, and fruit wine. I hope to purchase a ebiab system like a claw hammer, spike, or unibrau. If I do purchase an ebiab system but in the future want to convert to...

Hi Everyone, I recently made a one gallon batch of cherry melomel. My receipe included 3.5 pounds of honey, 5.5 pounds of cherries and one gram of 71b. I rehydrated with Go Ferm and used TOSNA 3.0 guidelines to add Fermaid O. My original Gravity was 1.128 and I expected the yeast to stop...

Hi Maylar thanks for your reply. I can assume that even if i stabilize super early, the age will help develop and mellow out my mead? I read somewhere that its the yeast themselves that help take care of off flavors and with my yeasts paralyzed this may not happen?

Hi Everybody, I recently made a cherry mead with 71b goferm and a TOSNA step schedule. My starting gravity was 1.128 and I was surprised to see that after 12 days in primary my gravity dropped to 1.000. After the 1.000 reading I decided I wanted to start the backsweetening process so I added...

Thanks Dr. Jeff. My thoughts too. I guess its just a finished fermentation at this point rather than being stuck. Have a good weekend!

Quick question with the yeast that finished at 1.018. How do you know it just stopped rather than it being a stuck ferment? I mean if the alcohol tolerance of the the yeast is in the 12-14% range wouldn't it technically be a stuck ferment? Im in the same boat with a cider with OG 1.050 and SG of...

Yep. It spent two weeks in primary fermentation, racked off a huge yeast cake. Now 2/3 months later its maintained the same 1.010 reading. I added some yeast energizer so maybe that will do something. If not im thinking of just putting in bottles without priming sugar and maybe i'll get a slight...

Hi Dr. Jeff, I used an ale yeast the Omega Honeydew liquid yeast

Hi everyone. I started a cider on 1/30/21 using motts apple juice. My OG was 1.050 and after 2 weeks in primary fermentation I racked to secondary and recorded a SG of 1.010. Now in March a couple months later I have rechecked the SG and still have a 1.010. I tasted the cider and its semi sweet...

Hey did you ever figure out the exact gravity of the pineapple concentrate? Doing the same thing and trying to figure it out. I read on another forum that apple juice concentrate is equal to 46 points/gallon per pound. But maybe different fruit concentrates have different gravities depending on...

On a different note, I have a rather bad habit of sampling my ciders/ meads by extracting a small amount with a straw and putting it in a tasting glass to drink/ assess. I guess the reason I originally asked the sulfite question is that im paranoid that by taking these samples my cider might...

The 1.010 reading was before I added a pound of sugar. I added the sugar to see if it would restart fermentation which it did not. As I said after I added the sugar there was no visible signs of fermentation, but I am aware that 1 pound of sugar should add around 46 gravity points per 1 gallon...