Last Activity:08-01-2015 1:18 PM
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34 Likes on 31 Posts
Posted in thread: First attempt at making mead - JAOM on 07-31-2015 at 07:29 PM
The temperature drop will cause a negative pressure differential. If you're using a glass jug
that juice might gave come in, a cap is probably good. The pressure drop will pull some CO2 out
Posted in thread: New, confused, and overwhelmed on 07-31-2015 at 07:26 PM
Sounds like your local brew shop staff have never made wine nor mead before.
Posted in thread: blueberry, cherry, or cranberry melomel recipe....? on 07-29-2015 at 07:18 PM
Here's a radical idea: make a 3.5 gallon batch (the extra half us for racking losses) and when
it comes time to rack the first tine, rack a gallon onto each of your fruits.It's what I'd do
in your sho...
Posted in thread: First mead Recommendationa on 07-28-2015 at 07:27 PM
Salt will inhibit the action of some microbes. It's why you salt sourdough, so the culture
doesn't go wild and consume everything.
Posted in thread: First attempt at making mead - JAOM on 07-28-2015 at 07:25 PM
Also tipping the fermenter up at an angle a day or 2 prior to racking. You get mor compact lees
at the liw end and a clean spot to rack from just above it. Haven't tried it myself, but
anecdotally it ...
Posted in thread: Noobie questions on 07-28-2015 at 07:12 PM
The room I'm using is next to the part of our house we call the dungeon which is extremely dark
and dank and some of that might be escaping into the next room where I keep the brew because
the room ha...
Posted in thread: Noobie questions on 07-28-2015 at 12:33 AM
Ah ha! Well, maybe, anyway. Sanitization regimen seems good. You might want to switch to a
paper coffee filter with a rubber band to secure it. Use a new filter every brew.I was using a
clean tea towe...
Posted in thread: How do I Make a Scoby without Prior Kombucha on 07-27-2015 at 07:22 PM
That being said, a member who lives in another country was unable to source kt or a scoby, so
he cultured his own. I can't remember his name, but a search should yield the thread. It was
Posted in thread: Noobie questions on 07-27-2015 at 07:17 PM
The two things you haven't mentioned and no one's asked: how are you sanitizing your fermenter
and what do you cover them with while you're brewing?My first few batches all got mold. I had
to do my be...
Posted in thread: Noobie questions on 07-25-2015 at 05:21 PM
If there's a viable culture, a hospitable environment and something to eat, they will pretty
much always resume fermentation.Refrigeration won't kill most microbes, so you should be good.