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So I made a 4L batch of show mead with capping honey from a friend's parents' farm. It's been sitting for a little bit now, enough that the body of the batch has pretty well cleared. There is, however, a tenacious layer of.. something.. sitting in the top of the carboy. It was mixed into the...

I just got back from school on friday, after one solid calendar year of occasional weekend trips home. I have a gallon batch of tamarind mead that I've neglected (except to keep the airlock properly filled!) and I forgot what I was going to do with it.. if I had any actual plans for this phase...

Disclaimer: I haven't had a strongbow since like July.. but please, read on. So I'm making Graham's English Cider. Starting gravity 1.050. I used Mott's apple juice and a regular lime as opposed to three key limes. A month to the day after pitch I pop open my primary and am amazed at how...

My first really good take on a concentrate-based wine cooler. Getting closer here - it's cheap, sweet and it certainly does the job! For a 4L batch: 2 cans Strawberry Daiquiri frozen concentrate ('round here we get Bacardi brand) 1 can Lemonade frozen concentrate 2 C sugar Safale US-05 Water...

I figured this goes here because skeeterpee isn't complicated :) What a happy problem.. made skeeterpee and everybody loved it. I'm down to about half of the original batch and trying my best to stretch it but it's a huge success. Well I'm making Ken Schramm's multi-berry melomel ("Mambo...

I've seen that several times in talk of sorbate/sulfiting. No restart means you're OK to bottle. But what do you do if your ferment does restart? Bite the bullet, let it slow down and rack it again onto more sorbate/sulfite? Basic search for this yields a bunch of stuff about stuck beer...

(A thought - skeeterpee has taught me so much about winemaking, I feel like it should have a subforum. That thread is way too big to ask questions and find answers in, anymore. Just my opinion.) So I don't own a long spoon for stirring my skeeterpee, though it's not like I couldn't spare a...

Definitely neglected my skeeterpee in primary. When I checked the gravity yesterday, it was not only dry but it had begun to clear. Wasn't all the way though - the top half was starting to look good. Still, I wanted to rack all five+ gallons onto the sorbate/sulfite and keep the process...

Got a great gallon batch of raspberry mead going right now.. I let it go til all the raspberries sank and then racked it off the lees and topped up with water. Now it's been a while since I saw bubbles from the airlock so I know the ferment has slowed down, but.. when I checked out some other...

I'd keep this away from the wine forum, but I think Daze has a point. That's three cans of minute maid fruit punch, 1.5lb of sugar and some Nottingham I washed from a batch of cider. Shouldn't be too highbrow - should be a lot of fun :D #winecoolers

You know how the lack of bubbles traveling out of the airlock doesn't mean a ferment isn't done? Is the opposite true as well - that bubbles in the airlock mean the ferment definitely isn't finished? It's been warm and cold up here, though the house temp hasn't varied much.. but I'm...

...but really, it's almost overwhelmingly so. It's a Mr. Beer "whispering wheat" that i'd tasted at two weeks (last weekend) and it sure tasted like beer, but it had a lot more bitter than I anticipated - too much, perhaps, to be enjoyed. I know the answer answer is to move on to partial...

Kind of a discouraging trip to the LHBS (well, one of them) today. I've brewed in a Mister Beer, helped a buddy with a batch of partial mash and have made cider and mead in gallon batches. I think I'm ready to step it up - I wanna do bigger kits, but beer AND wine. I've accumulated most of...

Hi guys! It's not often I wander back over to beer.. I respect what you all do but it's all mysticism to me :p So I've got Whispering Wheat going from an extract kit, which includes the standard Mr. Beer dry ale yeast, which according to linky is happiest at 68-76 deg F. Well the house is...

I've done the whole 'kinked siphon tube' thing and, while it really is a riot, I've got a couple of 1g batches (raspberry and a tweaked JAOM) coming due soon that I'd like to try and get as much as I can from. Lotta bottling stuff I see on the websites seems geared towards bigger batches...

Forgive my foray into wine, usually cider and mead are enough to keep me occupied! I feel kinda bad asking yet another skeeter pee question, but it's so popular that the search function is borderline useless :drunk: I wonder if a lot of yeast stress could be avoided by fermenting the invert...

Making a sweet raspberry mead, the recipe for which I got from here and cannot find anymore or else I'd share it :cross: Plus I'm posting from school so I'm away from my recipe book! But suffice to say it's a gallon batch with 3.5-ish lb of honey and 1.5 lb of raspberries, plus tea leaves and...

Hi all. Made a batch of JAOM with Lalvin D-47 (past history with ciders told me that bread yeast was not the way to go with anything fermented ever ;)) which turned out nicely. The only thing I'd do differently is only add one clove - the recipe says you can add two, but the stuff I ended...

Hi pals. I hope we've all had a good time with out assorted coldtime holidays :mug: I made a cyser, waited til the primary ferment petered out and cold crashed it. Then I racked it after a week or so, sweetened with (virgin) cider and back into the fridge it went. This was perhaps four...

Got a fine cider (Cyser really) going that's become a bit of a science experiment.. that's another story though. Googling around about filtering non-water substances with brita filters yields plural threads from various beer brewing websites wherein someone says "can I clarify my beer by...