Recent content by donkey

For just mixing of flavors that sounds like a good idea. What I would be after though is a little more of the "fun juice" in this kind of situation. Most non wine yeast seem to poop out around what 10% or so though some good wine yeast like 1116, or 1118 can kick it up to 18%. Maylar could you...

I've always been curious what would happen if you did a two stage fermentation with two different strains of yeast what would happen? Like if I was to put in an ale style yeast let it finish out to it's ABV max to maybe get some of those fruity flavors then finish off with k1v or 1118 lets say...

Well ended up just kind of shooting from the hip. Simmeed around 6 lbs pink lady apples and 3 lbs green apple with cup of sugar and 1/4 cup of molasses. Then dumped it apples and all in the carboy with 4 gallons of apple juice. Then boiled 2lbs of amber and 4lbs of wheat extract with 1oz of...

Ok so already have a mead that I have aging right now but have some extra ingredients I have to use up. Right now in the carboy I have 4 gallons of pressed applejuice. and 2lbs of honey with some pectin enzyme and campden. I also have around 2lbs of granny smith, and another 3 of pink lady...

so made a 5 gallon batch and so far it's only been a week plus 1 day. What I used was around 12.5lbs honey, 2 gallons pasteurized apple juice, about 1/2 cup of molasses, 32oz agave syrup maybe 30 or so raisins, and a little yeast nutrient+energizer, little vanilla, plus some spices. yeast used...

sorry let me change that gravity it was 1.1 not 1.15 my mistake. it doesn't really have a lot of alchahol flavor to it anymore at least it just doesn't have much of any flavor other then watered down honey with no sweetness. will aging really change it that much?

The recipe was 15lbs of unboiled honey (mixed clove, orane, and blackberry), then boiled 2 apples, 2 clusters of grapes and added that all to the fermentor, 3tspn of acid blend, and 1 tspn of yeast nutrient. put a couple crushed campden tablets and then sat 24 hours. the yeast I used was...

tried making my first batch of mead and just everything seems to be going wrong on it. after it finished fermenting out it was sour. had an acid reading of around .80. Added 2 tspns of calcium carbonate i believe the stuff was called and let it age another month then added some wine stabilizer...

the yeast i had on hand was belgian wit wlp400 ended up running the full 10lbs of wheat 1lb munic 8oz of carapils 4oz of choco 6oz of aromatic 1lbs of honey malt 1oz of liberty as I had few ounces left over. just hope it comes out ok as I'm fairly new but if nothing else I have a friend...

1lb munic 1lbs of carapils 1lb of chocolate malt 1lb of dark DME 1lbs of aromatic 2lbs of honey malt and have about 10lbs I of red wheat I was going to use. have them sitting around from previous batches and not sure what to use them for here. any ideas guys as I'm fairly new to...

understood I just have never had one do this to me before. usually the temps have been very easy to controll and stay right around 68-72* and it was fairly easy to adjust the temps from there. so was a little shocked to find that the temps went up that high and that it wasn't that easy to get...

Is there going to be any harm by these high temps? Also just as a side question is it normal for fermentation to start this quick? I have never (out of 3 previous batches) had it start up in less then 12 hours the quickest being the a wheat beer. though I have never used a starter before and...

just finished up a smoked porter last night and it is starting to brew a little warm. the recipie that I used I don't have offhand but remember fairly close 3lbs racuhmalt 2oz 80l crystal malt 8oz black malt 2oz chocolate malt 5lbs dark dme 6aau golding 60min boil 3aau willamette 30min...