Recent content by TheBigAR

So my first batch of mead was just honey yeast and water and came out like rocket fuel. Then i began learning about nutrients and the next batch with nutrient came out like not so strong rocket fuel. Then i learned of degassing and the next batch came out much better with nutrient and degassing...

Racked over 5 gallons today a traditional a cinnamon clover a dark cherry a strawberry and an orange clove short mead. The strawberry is the clearest. All taste good but pretty hot. They need to sit a few more months.

I shook up my last jaom on the second day because it was seeming to separate it mixed and is doing fine. Maybe a gentle swirling to see if it will mix first before shaking

7 so far....

How is this when bottled dry?

I want to try making ginger beer but i dont want to make the 'bug' i just want to pitch yeast and go. Is fleshmanns yeast ok? Or a beer yeast? Ive also read Champaign yeast works.

Thanks! I guess ill just rack it once the fruit falls and wait until its clear enough to bottle. I guess its safe to bottle then just maybe not clear enough

I started a joes ancient the other day and it seems to be bubbling away just fine. The directions say not to rack until around 2 months when the fruit falls and it clears. Once the fruit falls at around 2 months is it safe to bottle then? Or should i rack it and let it sit?

So i just finished racking my first 2 gallons of hard cider. I used gallon jugs of walmart pasturized cider 1 cup sugar each and fleshmanns yeast. Balloon with holes on top and 17 days later i racked into 2 glass carboys. When i took off the balloons it smelled like apple vodka or rubbing...