Recent content by MrJinchao

As long as you learn from your mistakes, then you are bound to be a good brewer! Learning from your mistakes also means that you will gain real life trouble shooting experience. :tank:

There is to stages to fermentation. Aerobic and anaerobic. Durring the aerobic stage, the yeast mutiplies using oxygen as energy. This is why you oxygenate your lees, or must if you are making mead. Cider makers left the bung hole open in the barrel and allowed the frothing to expel...

Okay man. I had this problem before. Now, you need to look at some thing first before you go all crazy. One thing is PH. You need a good ph level for the yeast to multiply and ferment. Temp is also important, and you seem to know that it is in the good range. These are pretty important for...

This can be done with campden tables as well i belive that I have read. In my microbiology class though I learned that the yeast will actually hybernate though. Wouldn't it start again if left at a higher temp than 65 deg. F? Like I said, I am new. I have a ton of theory, and ideas of how...

I just needed advice about the imature taste. I was afraid it might be turning into vinegar from acetobacter. That would be horrible! Thank you for the tips though. What did you mean by "Cold Crash?"

Actually, "The Complete Meadmaker" is a book that talks about using this yeast for meads. Just make sure you use enough honey to accomidate the yeast with a tolerence of 13%. If you like it dry, then keep it as such however, if you want to have a sweeter mead then you can use more honey than...

I am in Illinois right now for school, but I come from Michigan. I only have one mead under my belt right now however I am working on a cider. I found this site today while surfing for information. I am mostly into the different varieties of meads and ciders. Now i read today, and see that I...

I am making my first Cider. It started out being a bit acetic however, it has not dropped in ph. I was ablw to start my brew at 1.065 and in four days it fermented to 1.000. I tasted it after these four days to get an idea of where it was at, and it tasted a bit sour. I am hoping that this...