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Forum: Mead Forum 05-15-2013, 08:15 PM
Replies: 6
Views: 227
Posted By snuesen
Yea it's the same with "maple syrup", you rarely...

Yea it's the same with "maple syrup", you rarely see the real deal in most stores today.

Lol today I saw a bottle of syrup labeled, "no high fructose corn syrup" but regular corn syrup was still...
Forum: Mead Forum 05-15-2013, 08:11 PM
Replies: 14
Views: 369
Posted By snuesen
Nature, and ecology by the same token, is...

Nature, and ecology by the same token, is naturally chaotic. The more we try to modify it and bend it to our will, the more it will misbehave.

There are a LOT of variables at play here (not just...
Forum: Mead Forum 05-15-2013, 07:51 PM
Replies: 6
Views: 227
Posted By snuesen
I've seen some "honey" at a local chain grocer...

I've seen some "honey" at a local chain grocer that had corn syrup as its first listed ingredient.

As a hobbyist, I'm ok with paying a little extra for peace of mind and local support. I'm more...
Forum: Mead Forum 05-08-2013, 04:35 PM
Replies: 1
Views: 114
Posted By snuesen
Depends on how healthy your yeast was/is, how...

Depends on how healthy your yeast was/is, how much alcohol there is, etc.
You should test on a sample before you do the whole thing.
Forum: Cider Forum 04-15-2013, 01:26 AM
Replies: 3
Views: 91
Posted By snuesen
Air temp ok? Should be around 70 Fahrenheit. pH...

Air temp ok? Should be around 70 Fahrenheit. pH ok? Should be higher than 3.4ish. Preservative in cider? Cider has to be without sorbate.

It's also early, sometimes it takes a couple days if yeast...
Forum: Mead Forum 04-07-2013, 04:20 PM
Replies: 3
Views: 237
Posted By snuesen
Cheap honey converted to alcohol is still...

Cheap honey converted to alcohol is still alcohol, you could always backsweeten with a higher quality to get the subtlety. The big problem is that cheap honey is usually sourced from outside the USA,...
Forum: Fermentation & Yeast 01-19-2013, 10:50 AM
Replies: 5
Views: 665
Posted By snuesen
I recently brewed an 1.100 (dark strong-ish) with...

I recently brewed an 1.100 (dark strong-ish) with 3787 and I had beer on the ceiling from it :-( evidently 4 days with hose in wasn't quite enough!

If I do this recipe again I'm gonna make sure I...
Forum: Cider Forum 01-19-2013, 10:22 AM
Replies: 3
Views: 209
Posted By snuesen
I'm actually getting a 1.196 OG after the water...

I'm actually getting a 1.196 OG after the water was added. (2.5c sugar at 7oz per cup with total volume of .25 gal) which would kill your yeast more or less.

Fermenting just table sugar will, I...
Forum: Mead Forum 01-16-2013, 09:47 PM
Replies: 8
Views: 323
Posted By snuesen
Potassium sorbate = 1/2 tsp per gallon, should...

Potassium sorbate = 1/2 tsp per gallon, should say on your container. You don't need to rack after adding stabilizers. BUT, when using 71b, you should rack when there is a significant amount of yeast...
Forum: Mead Forum 01-15-2013, 10:19 AM
Replies: 2
Views: 209
Posted By snuesen
Look into "staggered nutrient addition" (commonly...

Look into "staggered nutrient addition" (commonly abbreviated as SNA). There is a link to some info in the stickies. It, or at least some staggered variation, is the preferred method these days.
...
Forum: Mead Forum 01-14-2013, 03:10 AM
Replies: 17
Views: 578
Posted By snuesen
You probably won't find a clear winner for...

You probably won't find a clear winner for traditionals. Anything from lalvin or the red star yeasts can shine. The important thing is procedure: SNA, temp control, aeration, etc. As far as...
Forum: Mead Forum 01-12-2013, 12:07 PM
Replies: 11
Views: 409
Posted By snuesen
http://guides.wsj.com/wine/wine-tips-and-tricks/wh...

http://guides.wsj.com/wine/wine-tips-and-tricks/why-do-i-get-headaches-from-wine/

Tl;dr
Sulfites are now known to be innocent in the headache mystery, however we still don't know the exact answer...
Forum: Mead Forum 01-12-2013, 02:16 AM
Replies: 11
Views: 409
Posted By snuesen
Well since it has antimicrobial effects as well...

Well since it has antimicrobial effects as well as doubling as an antioxidant, you will be more susceptible to contamination and cardboard flavors, imo both very important when you consider a mead...
Forum: Cider Forum 01-11-2013, 06:15 AM
Replies: 2
Views: 252
Posted By snuesen
pH probably too way low from lemons. Test it out...

pH probably too way low from lemons. Test it out using litmus strips, 3.2 at absolute lowest if you wanna see fermentation. You can add calcium carbonate but you can't add too much without getting...
Forum: Mead Forum 01-06-2013, 07:35 AM
Replies: 33
Views: 1,994
Posted By snuesen
While it may not be accurate that all mead needs...

While it may not be accurate that all mead needs to be aged 1+ years, I think there is a consensus that most, if not all, mead tastes better with age.

And you're right about temperature. The...
Forum: Cider Forum 01-06-2013, 07:19 AM
Replies: 26
Views: 1,075
Posted By snuesen
Well the test strips are super cheap, but they...

Well the test strips are super cheap, but they are indeed a "best guess" scenario.

The fruits you listed I don't think will present a pH problem normally, but if you have the means to buy a real...
Forum: Cider Forum 01-06-2013, 05:56 AM
Replies: 26
Views: 1,075
Posted By snuesen
You should add some energizer (maybe not nutrient...

You should add some energizer (maybe not nutrient at this point). I would add calcium carbonate instead of baking soda, I'd rather risk a chalky off flavor over a salty one. You need to get test...
Forum: Cider Forum 01-05-2013, 09:42 AM
Replies: 4
Views: 365
Posted By snuesen
http://forum.northernbrewer.com/viewtopic.php?t=76...

http://forum.northernbrewer.com/viewtopic.php?t=7652
Forum: Recipes/Ingredients 01-05-2013, 06:37 AM
Replies: 5
Views: 397
Posted By snuesen
I'd make a big starter for this, or else think...

I'd make a big starter for this, or else think about using white labs 545. You could also put in the syrup later in the fermentation to offset some of the original gravity. Hope it goes well tho!
Forum: Mead Forum 01-05-2013, 05:44 AM
Replies: 4
Views: 282
Posted By snuesen
Yea, it might not have even been real honey to...

Yea, it might not have even been real honey to begin with..
Read http://www.foodrenegade.com/your-honey-isnt-honey/ for information that everyone making mead should be aware of
Forum: Mead Forum 01-05-2013, 02:34 AM
Replies: 4
Views: 282
Posted By snuesen
Yea you could if you got enough of them. Might...

Yea you could if you got enough of them. Might not be very good tho, I think I've heard that suebee processes the hell out of their honey. But unless they're lying, it should be honey from the USA,...
Forum: Cider Forum 01-04-2013, 03:59 AM
Replies: 26
Views: 1,075
Posted By snuesen
Brown sugar is actually pretty common. OG isn't...

Brown sugar is actually pretty common. OG isn't too high, like noted earlier it could be pH or any number of issues. You need to check these things before you toss a batch, that's the only way to...
Forum: Mead Forum 01-03-2013, 09:54 PM
Replies: 9
Views: 462
Posted By snuesen
Use good ingredients and good methods. That mead...

Use good ingredients and good methods. That mead was probably low cost and probably minimally aged. I've had some commercial mead that was still cloudy...
Forum: Cider Forum 01-03-2013, 07:19 PM
Replies: 14
Views: 415
Posted By snuesen
When you bottle, it only has to drop 4 gravity...

When you bottle, it only has to drop 4 gravity points to achieve average carbonation. That may not take a week. If it's over-carbed you will NOT be able to stovetop pasteurize safely. Bottle some in...
Forum: Cider Forum 01-02-2013, 03:24 AM
Replies: 14
Views: 415
Posted By snuesen
The carbonation that yeast give off during...

The carbonation that yeast give off during fermentation also lowers pH unless it is degassed, which makes it a prime candidate for causing stalled fermentations. If it's too low and you can't raise...
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