Recent content by rialaigh

Just racked my one gallon batch to secondary. It had been in primary since..idk...OCT or early nov. The oranges dropped to the bottom at least a month ago and I racked it over today and topped up with water. I tasted it and its bitter as heck...got some sweetness to it but its really really...

You guys just use regular beer bottles or what? Also i know the recipe on page one says you can just bottle out of the primary, how many of you guys bulk age in secondary racking 3-4 times over a couple months or a year?

So, complete experiment here and I am not even really sure this qualifies as a mead but its the closest thing I could think of. 2 gallon batch Initial 22 ounces orange blossom honey 2 pounds 100% brown sugar cane (Solid) 3 cups raw agave nectar 6 ounces fresh blackberries 2...

Not really sure what forum to put this in so if it needs to be moved please do :) I was curious (I did a little searching and came up empty) if there is a sticky or some good information on types of sugar and how they ferment out. For example how is the end result when using Honey, verse cane...

Aging and fermenting this long in the primary (or secondary if you have racked) it is going to be really damn good...mines been sitting a month or two but I dont even plan on moving it from the primary for another month or two and Im not going to bottle until june or july

Did mine as the recipe states, ended up stove top pasturizing about 1.035 (started at 1.08). Its plenty sweet, very cloudy, and has a distinct yeasty taste...What can I do next time to absolutely get rid of the yeasty taste...

I ran mine starting temp at 170 degrees for 10 minutes, final temp was near or above 150 for all the batches, this was sufficient to kill the yeast in mine. I found anything higher than 170 on my thermometer and I was starting to get bubbling (start of boiling) and I was just not comfortable...

I added a little extra lemon juice like I said before and now its not bubbling at all, maybe 1 time everyone 5-10 minutes...bleh....Ima leave it but it sure looks knarly right now

Any suggestions?

So I followed the 5 day sweet country cider recipe. https://www.homebrewtalk.com/f81/5-day-sweet-country-cider-265986/ I used 3 gallons cider and about 2.5 gallons apple juice and then added sugar to an OG of 1.08, FG was 1.36 and the cider was obviously still very cloudy. I bottled and...

I know its only been 4 more days but I am confident it has worked now. To recap I brought my water to 175 degrees, set a bout 7 bottles in and covered the lid for 10 minutes (and pulled it off the heat). And then I made sure at the end of the 10 minutes the water temp was still close to 150...

I know it has not been real long but I cracked one open this morning that has been sitting at room temp and it seems the same. It is very lightly carbed which I love. Looks like it worked !

yeah be careful, I had a much higher FG than yours but mine carbed in about 4 hours. yours will be slower but still be careful with it

It appears that heating the pot to 175 has worked. I do not (and won't know for sure for a few days at least) but nothing has exploded and I opened a bottle tonight and it does not seem any more carbed than when I opened one right before pasturizing. I am hoping it worked because I have two full...

I know, I was scared at 190 because my water was starting to boil (and yes I knowboiling point is 212). The bottles were rattling off the bottom of the pan and back down at 190...was scarrry :(