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I've made fruit mead before with good luck and have wanted to again. After collecting honey for a while from a friend who keeps bees I now have enough for a batch of mead - at least 3 gallons hopefully - 5 ideally. A friend gave me 15 Lbs of pears a few weeks ago and I didn't have time to start...

Second attempt strawberry ale. First bath Input the fruit in the hot wort and added pectinase and it was tasty. This batch i racked the beer onto frozen thawed fruit in the secondary with pectinase and after 2 weeks racked to a carbuoy for a few weeks to clear. Problem is it is still cloudy...

Ok-my first batch of cider/ apfelwein is ready. Fermented 5 weeks and settled out clear. I want to make half of it still, cork some to try in a year or so, but most to drink in the next few months. Iwould like to carbonate some lightly to see what I prefer. I am concerned as I keep reading about...

I racked my apricot wine over off the fruit into a carbuoy and added some boiled water to fill up headspace...and unfortunately someone had recently boiled it for tea and I added hot water to my wine. Didn't notice since I was busy and frazzled and...well, there were only a few cups worth to a...

I've only made one fruit beer in the past which turned out well where I added the fruit to the hot wort. I've read the fruit flavour is more pronounced if you add it to the secondary, so I was thinking of thawing my frozen berries and adding it to my beer which has been fermenting with an ale...

Curious about sunlight and cider. My spare room/brew room gets a fair amount of sun. I usually cover beer as it brews to avoid skunkiness...should I cover my gallon batches of cider too?

Hiya. I have 10L of apple juice I'd like to cider up using Edworts recipe with brown sugar since everyone raves about it. Just wondering-can I just ferment it up in two 1 gallon bottles or should I put it in a smaller fermenting pail for the first few weeks first and rack it over to clear up...

About to start up the following rhubarb mead tomorrow: 7.5lbs honey, 3 gal water, 8.5lbs rhubarb, 2 tblsp acid blend, 1 tsp pectic enzyme, 2.25 t yeast energizer, 3 campden tablets, 1/2 t tannins and 1 pkg EC-1118. My question is this: cannot ind tannins locally. Would it make sense to just add...

Last weekend, as stress relief while finishing up my thesis, I started up 5 gallons of IPA from a kit. Easy peasy. I plan on bottling in a week or so to give it about 3 weeks of fermentation. Thing is, I just realized I forgot to keep the kit insert so I am unsure of how much corn sugar to add...

Hey there. Haven't made up IPA in a few years and wanted your opinion about this: I was going to start up the beer this weekend and then rack it into a primary the following weekend. Would it be fine to sit in a carbuoy for a few weeks after that before bottling? I'll be away for a few weeks...

My mead was mostly clear (could read large print through it) but still a bit cloudy, and since I want to bottle it this weekend I had K&C recommended to me. SO I racked it off - caught a bit of scunge, but nothing to get excited about. Added the first ingredient and it seemed to clear up to...

I just realised that I am not sure when to add the campden tablets to my mead before bottling. According to the recipe I am using I am to add 1 per gallon when I bottle. Thing is - I'm using fining agents (K&C) about a week before I bottle and according to the K&C packaging you're supposed to...

Hello, My apple spiced malomel is coming along nicely and has been clarifying a few months but is still not completely clarified. I would rack it and then continue to ignore it for a few more months but I would like to take a few bottles with me overseas when I visit a friend as a gift in a...

Hello all. I checked my malomel and after 2 weeks it's down from 1.12 to 0.98. :ban: So I figure it's largely done fermenting and racked it into a carboy to settle and age. It smells nice with a slight appley scent. Since I made 6 L fresh apple juice (that was rather pulpy) as part of the...

Hi there. I've had mead burbling in a primary fermentation pail for ~a week. I was wondering when I should rack it into a carbuoy for the secondary fermentation. I've read to look for ~1/2 inch of sediment first, but since it's in a pail I can't really do that. Should I wait for the specific...

Hi. First time making mead - have a question for you. I pitched the yeast into my apple malamel after starting it up on monday evening and today, 2 days later, I can hear it fizzing away, but there's no real kruasen. Is fizzing enough? It's in a fermentation pail with a blowoff tube into some...

Has anyone used OXYsan? I'm wanting to hear people's experiences with it. I couldn't get any starsan or iodophor when I set up my mead so I did some bleach sterilization and also used this. It was easy to used and it's supposed to be no rinse but couldn't get it to completely dissolve...I'm...

Just wanted to get everyone's opinion who has made mead before - do you think I would get a better result from using apple juice for apple spiced mead or using water + honey and then adding chopped up apple to the hot water/honey and leaving the fruit in it until I bottle it? I haven't made...