Recent content by dennis_knightdog

Hello and thank you for any and all responses, I made a must 1.07, 4 gallons, Yeast M05 2 packs. 4 gallon jugs filled. 1 blueberries ( Nice brew) 1 raspberries (blew the top 2nd day) 1 blackberries (blew top within 12 hrs) 1 Must Now when I rack I would like to use the 1 gallon must to top...

"Hababero and Sarrano Capiscumel" Tusch, any chance you will share this recipe?

Update, I chilled it and opened it carefully. It tasted good. No carbonation. So I need to decide, do as Yopper suggests or as Dronekeepr/Maylor suggest. I think ill do both. I have 24 bottles and might just sacrifice 12 and re-rack and then bottle again.

DroneKeeper, Thanks for your reply. The cork is part way out because I had to use a cheap corker and it did not push them in all the way.

Hello, I did a sweet mead in a fast fermenter ( my first shot at doing a mead in it). 2.5 months in the fast fermenter. I dumped the bottom canister 3 times ( simulating a racking ) and it looked clear when i bottled it. I stuck it in a box, put it in a corner of the man cave and ignored...

mgayer, I just started a 7.5gal batch of pumpkin mead with pumpkin puree. You mention leaving it in the primary for 2 months before racking. What about the top 1 inch of the must that forms a skin??? that thick stuff?? I don't know the name it would be called. Is that ok to leave there...