Recent content by Reverie

I made a pretty big mistake of using potassium metabisulphite in my bottled mead without fully understanding the beast. I have seen several recommendations to sulfite the finished wine because it prevents oxygen from binding and tainting the taste, so the way I went about doing this was adding...

I'm bottling my first mead after three very long months in the secondary and I have a carbing question. I'm kind of turned off to carbing right now since I tried carbing my apfelwein and either I used too weak a measurement or else the yeast was too pooped because all I have in the carbed...

I made my first batch of apfelwein a little over two months ago and it came out great. I split the five gallons in half so that I could have a few bottles of wine ready to go and a primed batch capped in beer/sparkling cider bottles. The sparkling apfelwein is nowhere near ready to sparkle, but...

Going from bread yeast to champagne is a huuuge difference, as I'm sure you know. About 10% abv give or take, depending on your measurements and conditions. And JAOM, although I've never made it (I love dry booze too much!) I've always seen to be made with plenty of unfermented honey leftover...

Dayum someone's snarky... I hope you two know each other! I've always guessed ale, since it's technically more on the ale side than the mead side. Here's a link supporting that theory. Wyeast 1764 https://www.homebrewtalk.com/f30/braggot-recipe-advice-129219/

Argh I know, I know! I was going to throw more marbles in as soon as I was sure that the extra must/nutrient I added wouldn't start a fermentation that would require all of the surface, but now that I see this fuzz... I don't want to be like, "Mmm, let's get as much mold in here as possible" and...

Well, it's more like... cotton threads. You see the area that's right/upper-right from the sandy brown? That's the thickest one in the carboy, but similar cotton threads are spread thinly around the ceiling like that.

I have a traditional mead in secondary fermentation right now via a plastic better bottle. It's not topped off to the neck but rather just above the... "shoulder" I guess, of the bottle. Anyway there's something almost hairy above the mead, inside the carboy. Here's a picture. I did have...

Are you logged in? Facebook are nazis about privacy, you can't see even the basic information of a person's profile without logging in.

Nvm all good now! Some beautiful meads you have there sir.

It's not working for me :(

You may want to reconsider two beans for 1 gallon. Most recipes I've seen went half a bean per gallon, or one for three. I remember someone saying they did a whole bean for one gallon in the primary and they got a vanilla flavour that hadn't aged out by (I think it had been) 6 months. You may...

Well, if no one gets back to you on this with some experience, I found an old 5 gallon water jug in my garage. The airlock and stopped for a better bottle fit it, so I decided to fill that beast with apfelwein. It's been going good for a month, and I'll let you know when it's done if there's any...

Ignoring the difficult part of whether it will be refined in time and just focusing on the fun/flavours, I'd go with something either seasonal (blackberries or an apple cyser and/or spices for fall/winter) or else thematic for your wedding. Your girl would probably love that **** :P Will you...

If you're doing a traditional mead with a traditional yeast, you shouldn't see much of a head, but what concerns me is: are you planning on doing a single fermentation? Not sure what your usual brew is, but this mead won't see a bottle for quite some time. You're going to, at the least, want to...