Recent content by mr_y82

Sounds about right I would think, I have never back-sweetened any so far... Just secondary, rack again, maybe once more if I don't need the carboy for beer, then bottle. I have a friend who wants some mead for his wedding. I thought it would be a lost cause to have it done in time, but then read...

Checking my records... my big batch was only on the high side of 15% ABV and fairly dry, using 2/3 orange blossom (12lb) and 1/3 clover honey (6lb) with Lalvin 71B-1122... this too forever to age... I used recommendations, from somewhere around here back in 2011, for yeast nutrient and energizer...

^Thanks... still have not tried it, but if/when I do...

Gluten Free was better, which is a little surprising give it´s age (6+ years), but still not what I would call good... Probably drank more than 8/12ozs though!

I´ll have to check my records (at work now) to see what yeasts I used for my batches, but I wanted to chime and and say don´t worry about the rocket fuel character... I was pretty worried early in my first batches. I described my 2011 batch as rocket fuel for a couple years... Then it finally...

Hope you drank whatever was still in the trap in the sink! :P It´s ¨don´t worry, relax, have a homebrew,¨ not ¨don´t worry, relax, have a six pack!¨... I´ve been know to (routinely) drink a few during the process... So far I have averted disaster for a decade (well not entirely, but it was...

Me too... I have some 8oz coke bottles, but it never works out completely! edit: actually it probably has worked out, and then I probably drank the 80oz bottle anyway! edit to the edit: not an 80oz bottle, just 8... Iḿ not that crazy!

I don't imagine that those temps would have been problematic, but I am no expert... I like to bulk age as long as I can, so I would rack to another carboy for secondary (keg idea sounds fine too, but I don't keg), and I don't think 4 mos in the primary will hurt it... I have only done a few...

Thank you seabrew... You and dmtaylor deserve to taste the the fruits of my (upcoming) labor (assuming it is not s--t, but of course, maybe you deserve that too if the advice doesn't pan out!!)... I ferment in glass and kinda cringe when I have to run my wort through a filtered plastic funnel...

You guys have inspired me to throw a gluten free creation (wife has celiac) in the fridge to see how it has become.... It is over 5 years old... could check records, but I am relaxing and drinking! It was INTOLERABLE (aftertaste) when new and improved incrementally with age... Too much sorghum...

I may just pitch it and see... I've always had good luck, so maybe I should push it! ...for the sake of science (and being cheap). Thanks for the feedback. I'll certainly post results if I try it!

Hello all, I searched for this prior to posting, but results were for ale yeast in cider... I have two packs of mangrove jack's M02 cider yeast... I also have several cans of malt extract that was given to me and a random assortment of leftover hops in the freezer... My question: How...

Looks nice!

:rockin: That's what I do with my apple cider... well not simple syrup, but backsweeten with unfermeted juice at the time of consumption... simpler and less waste! Of course, I typically drink it dry.

62, I am in the Asheville area too; just picked up a gallon of organic apple juice at Earthfare today thinking it would make a nice cider. At $7.50 on sale it seemed worth saving the labor (we have made some cider from scratch, but our juicer is sub par). I have been brewing beer for 10 years...