Recent content by Sir_Alex

Yes I added them 24 hrs prior to the yeast

Hello all I started a cider yesterday and I'm still new to cider any thoughts? 5 gal fresh pressed apple juice w SG of 1.060 (campden tablets added ) 1 tbsp yeast nutrients Raw cane sugar to bring SG to 1.070 1 vile white label English cider yeast

Hello cider makers! I have never made cider before but I have been make mead for a few years now. I recently tried the woodchuck winter cider from VT and loved the combination of cider and oak and wanted to give it a shot. Does any one have any recipes?

I did three re racks and added bentonite to clear it twice and cold crashed it with the bentonite.

So I bottled my rosé hip mean on Thursday. This morning I opened my closet and one of the bottles had shot the cork out. Before bottling i had not seen any signs of fermentation for about a month. What do I do? Do i uncork the bottles and put it back into a carboy?

It's about two inch down from the top mark on the round part of a five gal carboy.

Thank you for the help is it still ok for bulk aging or should I rack it into a smaller carboy?

I have a rosé hip mead in a 5 gal carboy and after racking it there is a lot of head space. I was wondering if I could just add CO2 in the space to prevent it from oxidizing or will that effect the taste of the mead?

I have never had to back sweeten a mead before but I started a Blueberry hops mead 14 days ago I did a gravity reading and sampled it today (SG 1.096 FG 1.012 ) and it needs to be sweeter so my question is what is the best way to kill of the yeast and how much honey should I add in at a time.

Another new brewer question. I was going to add hibiscus flowers (dried) when I reracked my mead will it still add flavor or do I need to boil it in my must?

I will try that. Thank you for the help

The current SG is 1.085

Here is what I did in more detail 3 gal batch 10lb clove honey Red Stare champagne yeast (1pack) 2 tsp yeast nutrient 3 oz dried Rose hips Initial gravity was 1.095 I also used a air pump to aerate the must for 30 min and shock it for 5. I let it sit in a closet @ 67 degrees

Hello everyone I'm new to mead making ( only brewed four batches). I started a rose hip mead three days ago and the fermentation started very quickly (around 12 hrs) and now three days later it is slowing down almost to a compleat stop. Any suggestion or ideas about what is going on?