Recent content by gpawlak2000

OK its been nearly a year and a half since I made this mead. It was great for the wedding after only 6 months. Unfortunately it lost carbonation. Not sure if it was the plastic corks or if it happened during bottling. It was perfectly carbed after sitting in the keg. In any case it tasted...

I'm middle aged and would love to brew more beer. If you like to ship let me know

You must filter down to 0.2um, or 0.45um then you could use honey or juices or other fermentable sugars. If not bottle bombs are very likely. If you can't filter to 0.2um then use non fermentable sugars. I just tasted my Perry(a mead) that was back sweetened with 1gal of pear juice to 6gal of...

How much are.you looking to get? I live close enough to pick it up and would take the whole package for $1,300

Thanks for the recomendations on the CO2. I'll shoot for the 5.5 volumes. I did take a a reading after adding the pear. I'll be taking a true FG tonight. Guess I'll find out if it moved. Stay warm!

Hi Yooper, I hear what you're saying about diluting, but if you add a non EtOH liquid to a fermented liquid it would drop the ABV until fermentation started again. The SG/OG of the pre pear addition works out to about 12%ABV which is the EtOH tolerance of 71B-1122 yeast. My guess as to why FG...

Ok, it’s been two months now and things are progressing well. The honey fermented out pretty dry after a month and a half. SG started around 1.096 and finished around 1.006. This gives around 12%ABV. Cold crashed for a week and transferred to 2ndary. Added vintners pear(FYI this is a...

Thanks for the thoughts. After reading my post I realized I didn't say the volume--6gal. As for the pear "juice", I've heard there's sometimes pear parts mixed in? That's my reasoning for the bag-- but right now I've never opened a can so I can't say ill need it. Hopefully the pectic enzymes...

Hi, I'm trying to make a champagne pear mead. I'm hoping to serve in 6 months? I've made many different still meads so I do have some experience. Hears my resipe fo 6gal: 18lb of orange blossom honey 1- 96oz can of vintner's harvest "pear" Two packs of 71B-1122 yeast Pectic enzyme...

Beer came out great! Now about 6 months old its comming into its own. Whish I could have made more. Maybe up size to a 15 gal mash tun next time. People say it has a mango taste in the background. Maybe from all the citra hops? I would recommend straining the wort prior to going into...

Hi there, sorry for the delay in getting back to you. I've used grape juice and concentrate before but not fresh grapes. I would crush according to others instructions, but my guess is to uses something like comden tablets to stop/slow spontaneous fermentation. For juce, I've used about...

Amount Item Type % or IBU 1.10 tsp Yeast Nutrient (Primary 3.0 days) Misc 2.50 tsp Yeast Energizer (Primary 0.0 min) Misc 12.00 lb Orange Blossom Honey (1.0 SRM) Sugar 63.16 % 46oz Alexander Muscat Grape concentrate (2.0 SRM) Sugar 31.58 % 1.00 lb Orange Blossom Honey--for back...

Thx, its good to know this is typical for 3787. I figured it would be a bit slower with the high OG, then the high ABV. My temps were held constant at 66F--temp controlled fridge. Thanks for the examples of Belgian Barley wines--never had the Pretty Things. But, Old Guardian 2011 is what...

Thanks for the info. I look forward to hearing how the Belgian is ageing. As an FYI: it looks like I've hit about 77% attenuation(1.101-->1.022). Seems like fermentation has stopped--no bubbles after three days and SG of 1.022 and stable(close to expected). It's only taken a week to hit...

So the Belgian's and the English do play nice ;-) Just wondering dcp27, when did you think the beer hit its peak, or is it still getting there? Also, how was your attenuation with trappist yeast? thx for the feedback! BTW: Are you willing to share the recipe for your barleywine?