- Posts 8
Last Activity:11-25-2013 1:29 AM
Posted in thread: Caramel Apple Hard Cider on 02-10-2013 at 08:41 AM
Okay, so quick question - I brewed a batch of this on Wednesday night. Its my 3rd time, so I am
pretty comfortable with the process... But I have yet to see any airlock activity, and its
Posted in thread: to degas or not to degas that is the question on 02-02-2013 at 04:26 PM
I degas using a vacuum pump. I just transfer back and forth about 4-6 times during second
racking, and 2 times during each subsequent rack. Seems to do the trick.(With wines I tend to
need to do wayyy...
Posted in thread: Lambic Style / Kriek on 02-02-2013 at 02:20 AM
Definitely going to try this with some small changes.Me too! Once I get all my meads I to
secondary, this is going to be my winter project, no question. Even if it doesn't turn out,
this seems like FU...
Posted in thread: Unmilled grain still good? on 02-02-2013 at 02:16 AM
It all kind of depending on the quality of the grain, and the storage method used... Before I
had my own mill I used to keep my crushed grains in the fridge, and I never had any issues with
Posted in thread: Unmilled grain still good? on 02-01-2013 at 10:48 PM
If it is uncrushed, it's still good.How long is crushed grain good for?
Posted in thread: Caramel Apple Mead on 11-22-2012 at 04:07 PM
Also my starting sg is high (1.38, down from 1.5 but I wasn't willing to water down any
further). If I end fermentation around 14% (around 1.035 sg), how should I adjust the amount of
buckwheat at rac...
Posted in thread: Caramel Apple Mead on 11-22-2012 at 03:59 PM
I decided to do my initial batch with blackberry; did 5# of clover and 5# of blackberry, but I
plan to track down some buckwheat for the later racking. I think the blackberry worked ok,
though, the mu...
Posted in thread: Caramel Apple Mead on 11-21-2012 at 12:37 PM
I'm planning to start this in the next few days (found this forum from the repost of the recipe
over at winemakers). This'll be my first mead, though I've done many wines. Any advice before I