Last Activity:11-28-2009 5:48 PM
Posted in thread: No drop in gravity? on 10-28-2009 at 11:42 PM
I was bummed when I found out I made that mistake. :mug: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 ...
Posted in thread: Fermentation question on 10-28-2009 at 03:27 AM
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. C...
Posted in thread: No drop in gravity? on 10-28-2009 at 02:44 AM
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 im...
Posted in thread: Question please on 10-28-2009 at 02:29 AM
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 hi...
Posted in thread: Question please on 10-27-2009 at 02:38 AM
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
Posted in thread: Mead Using Champagne Yeast??? on 10-25-2009 at 01:25 AM
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 ...
Posted in thread: Hello all on 10-25-2009 at 01:01 AM
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 ...
Posted in thread: Question please on 10-25-2009 at 12:53 AM
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 fo...