Recent content by Elk479

5 gallons of Apfelwein is about to be done. Going to brew a three gallon batch before summer starts. However, I wont count that until I start. 46 + 5 = 51

Funny enough, I ran into this with my recent batch of cider. Its just how the yeast and sediment settle out. Eventually as it cleared even more it settled more evenly. So like others have said nothing to worry about. :)

This Saturday I ended up bottling my traditional mead which I followed the beginners traditional from the r/mead subreddit wiki. FG was 1.032, which after calculating my SG came out to about 10.75% which is the upper range of US-05. A bit sweet for my taste but parting it with a bit of water...

Apfelwein Thank you!

I did some internet sleuthing on this because it seemed familiar and it was. Someone posted to Reddit's r/kombucha of a situation very similar but they were using different fermentables. It looks like they got the same product from the vintage shop.. so could be defective. Link to Reddit post.

2019 was my first homebrew. It was Kvass and I bottled part of the batch in a glass swingtop bottle. The only problem was I didn't realize how fast yeast can carbonate bottles. Needless to say, I learned how to paint my ceiling 2 days later. :ban:

1 gallon of traditional 15 + 1 = 16

Those could very well be yeast spots, as you did swirl the demijohn after everything was incorporated. I have similar spots on my glass as well, probably nothing to worry about unless it grows hairs.

Ill start this off, I've got 4 different 1 gallon recipes of ciders brewing currently. 0 + 4 = 4

Soda bottles are really a sleeper ale bottle. They hold a ton of pressure while being ridiculously inexpensive. I second this. I am trying to perfect a cider recipe to my taste and I am now brewing about 4 gallons of the stuff separated in 1 gallon demijohns. If I lost a gallon I would be kind...

Lurker of this site for a couple of years now. I am joining this site because of the higher quality content I've gathered from here. A little bit about myself, I started out as a Kvas brewer (still am) and I am now exploring meads, ciders and wines to continue the fermentation craft. I am...