Recent content by SandMBrewCo

Did you do a secondary? You can also do a cold crash. That will help the yeast settle. But if its bottled already you might be hosed :-( Perhaps some aging will do some good in mellowing the unwanted flavors.

I made this last year and it was a hit! Be cautious as there is a reason Vikings are well known for making/drinking mead. This stuff is STRONG. Drink a glass and wait. It does not hit you right off but sneaks in. I would drink a glass and say, "Mmm, that was good! Im going to have another...

what about a shark steamer? Im going to try it and ill keep you guys posted on my success or lack there of. ;)

Negative :(. I think that i have narrowed down the cause(s). Please let me know what you folks think: To many lemons - I used a total of 4 for this two gallon batch. Maybe this made it to acidic for the yeast Adding the cinnamon extract. Ive seen some recipes use this but its always after...

will adding the cinnamon extract before pitching the yeast prevent fermentation? I have a similar brew, but it doesn't seem to have started fermenting and I wonder if it is because I added the cinnamon extract the same time I pitched the yeast.

Just added about a gram of champagne yeast. Hopefully i didn't jump the gun. The more I brew, the more I realize the importance of patience. A word that starts with 'F' comes to mind. lol

Im having an issue. I hope that someone can help. I made a two gallon batch of this adding about 3 lbs of brown sugar and 4 lemons. I heated about .5 gal of the cider near boiling and dissolved the brown sugar. Added to carboy with the other 1.5 gal of cider. OG 1.102 This morning, no air...

Id say start with beer or cider. Mead demands time to mature (8+ months). Beer and cider can be drinkable within 2 - 3 weeks. If I were you id go to my LHBS and get a beer making kit. It will have most everything youll need and you can use it on multiple applications, not just beer. If you...

Racked it over to secondary. Fermentation seems to have started up again :drunk: The aroma from the air lock smells much better than before though. I guess I kinda screwed this recipe up. Ill add a bit more potassium sorbate to the bottling bucket along with the back sweetening grape juice +...

I tested the gravity and it was consistent for a few days. Theres not a ton of airlock activity but enough to move the liquid inside. I racked it into the secondary yesterday. I wonder if this was my issue. I added the potassium sorbate before racking. I wonder if it was the yeast cake at...

I have a batch of this o' brewing. I added the potassium sorbate about a week ago and Im still getting activity on the airlock. I used the amount directed on the bottle - 1 Tsp per gallon. I did not use the campden tablet because dood at my LHBS said that it was not necessary. Any thoughs? Id...

So "tannins".... is this the grain flavor that D_Ranged_Eskimo is talking about? What sucks about tannins?

I have a question: How about sparging the bag after the initial steep? I did this but I think that I used too hot of water. I used near boiling water (about a gallon) and Ive seen a lot of people stating not to go ever like 175 degrees F. Any one know if I ruined my beer? It sure made it darker.

I think that is just some beer or sanitizer that is on the bottles walls. Theres only the white yeast islands. If you look closely at it; it looks like tiny white bubbles all crammed together. Guess this is one of the reasons that people keep their brew in the primary for the whole time...

Good to hear. I did indeed jump the gun on primary and racked it into secondary after 6 days. (Hangs head in shame)