Recent content by Wanne

No...I don't have one or know how. Another guy asked me if I checked the pH. I'll probably have to wait a few days/week since I just stirred it up to try and get anything I pitched off the bottom. Was wondering if I should take the airlock off to give it some oxygen? I think I'll give this...

I've run into this same problem. Did another 3 gallon batch of blueberry last month. Used 10lbs honey and 1 1/2pks 71B. Had some blow back and a lot of foam the next day. Original OG was 1.110. I racked last week and gravity was 1.040 which = 9.1875ABV. Not pleased so I hydrated and repitched...

very tasty batch of peach I did this past summer.

probably the best mead I've made so far was my banana. I simply put the bananas in the secondary in a mesh bag for 3 weeks in a traditional mead. The consensus with my family has been it's been the best also. Tasted like Banana Bread. I'm getting ready to attempt a 5 gallon batch with hopefully...

I just bottled my gallon batch of Banana Mead yesterday and it's by far my favorite batch I've made. I simply did a traditional mead with 3lbs honey and KV1116. I did frozen bananas in a mesh bag (roughly 4 bananas) in the secondary for 3 weeks. Yes you get that starchy settling after a rack but...

Some wines I do...like some of the cheaper ones. I imagine that's due to cheap processes and tons of sulphites. I try not to add K Meta and just go sorbate. That's why I'm considering filtering and then as overkill to make sure pasteurize after bottling. I'm afraid that'll change the flavor...

Maylar...so you recommend that Buon Vino Mini filter? I'm thinking of getting one to filter my meads and ciders. Does it remove all or most of the yeast? I'm discovering in my short time doing this that I'm having some not too good allergic reactions (tons of wheezing) and I'm about 99.9%...

Anybody have any experience using these? They say they're "all natural". Do they leave a funky taste to your mead...or don't even bother? I've got a strawberry in secondary I'm debating what to add. I started with a can of the strawberry puree...but that got burned off pretty quick. So not...

To kind of piggy back so I don't have to start a new thread...does anybody have any experience with the Brewers Best Strawberry Flavoring? I'm really leery of putting in "flavoring"...but have read some reviews that it's not actually all that bad. Not sure whether I want to throw strawberries...

So I was really excited about a 3 gallon batch of cherry melomel I did. My mistake was adding TWO cans of sweet cherry puree (per recommendation from my brew store dude). But ok. OG was 1.160. Transferred a month later and got a 1.050. Well...my dad was in town for a bit and was hanging stuff...

I did that basic mead to add to another like I think Blacksmith recommended...but after I transferred it I used a mesh bag with 5 bananas and let sit in the secondary for two weeks. I just transferred it over again go (rather messy with all the starchy lees)...but HOLY ****...the flavor was...

How long would you leave the bananas in the secondary? I made a one gallon batch of basic traditional that I was going to add to some really sweet batches I had...but decided to just keep this since I wanted to do a banana mead. I put the bananas in a mesh bag last week and into the secondary...

these are really sweat juicy oranges. One of my first batches I used these and it was really really sweet.

Was throwing together a quick 1 gallon cider tonight and decided to use a Lalvin 71B just for shits and giggles. Hydrated...and it looked normal and tossed it in and all I have is the original bigs chunks of yeast just floating around. Doesn't look normal at all. Let it sit for another 15...

I've been doing some down and dirty wine with grape juice and bread yeast...10 days max. The OG has been consistently between 1.110 to 1.120. Honestly not bad stuff at all.