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Like the thread title I'm rack 5 gallons of mead, noticed there's a 2-3 inch layer I guess which is whiteish/opaque that's thready from top down. Then the mead is clear until the yeast cake. Any ideas?

And no there's no apples in it ;). It's very young - 2 weeks maybe. Is this a similar thing to homemade beer that's "green"? Also how long does mead take to clear? I have another simple mead going on near 2 months and it's nearly like day 1

SO I just received a vino Europa double plus merlot Cabernet Sauvignon kit that has been in his possession for 2+ years. Kit is like new. Any worries in making it?

Ow often do some of you members here degass your mead, apfelwein and wine?

So if I told you that my wife made a batch of apfelwein with 5 lbs sugar instead if 2 - our scale is in kilos not pounds which she did not know, how nasty will this taste?

So my wife was out at the LHBS to pick me up a bit of supplies and bought "a great deal". Its a Cru Orchard Breezin Pina Colada wine. Regular 45$ on sale for 20$ It says on the box (working right now so I dont have the instructions) that its ready in 4 weeks. Im not willing to test that...

It sure if this is where I should ask my questions, but since apfelwein is a hard cider I think this is the most appropriate place. I made a 5 gallon batch of apfelwein 2 days ago. Followed Ed write recipe exactly except I added 1 tablespoon each of yeast nutrient and energizer. I have no...

So while I was vigorously stirring a 5 gallon batch of mead this evening my big white stir spoon broke in half with the "stick" portion getting stuck in the carboy. Is this an issue as it was sanitized prior to use?

AS per the title, would making a high ABV mead - say 20+% in a simple mead need any balancing for the flavor?

So I'm reading amounts of honey for dry, semisweet and sweet mead. I'm wanting a semi sweet but I know that yeast eats trough all available sugar no? Or is there a point where you stop the yeast for a semi sweet/sweet. Thanks for helping a newb. (making a 5 gallon simple mead tomorrow!)

As the title states. Can you do a mead without dap or fermaid k? I'm using raisins as I have no access to these yeast nutrients. Are there any other things I can/should use? Also how often/when do you degass? Thanks!

Success! I made a Irish Red that was in the primary for 6 weeks. Bottled for 2 weeks thus far. Tried a bottle that has been in the refrigerator for the last four days Dang but that was a great homebrew. No head and needs more carbonation, but I think time will heal that. Thanks to all the...

Looking a doing a couple 1 gallon batches of mead. The only yeast I have is safale s-04. My LHBS has a very small (virtually nonexistent) selection of wine/beer yeasts. Can I use safale s-04? Thanks in advance!

Well gents I just finished bottling my Irish red after about 6 weeks in the primary. Tasted amazing if a bit watery but I'm excited for the final product. For batch 2 it's a coopers ( I think ) English bitter. Should I substitute the yeast with safale-04 I have? Also would a dark DME be better...

Ready to start batch number 2!! Tomorrow I bottle my red ale (yay) which has been in the primary for 22 days so I'm looking at using a coopers stout can (white). Now here's a Q. 1. Can I use 1 kg dark DME instead of sugar like the cam says? Will it give me more flavor/body? 2. Instead of...

So my second batch will be a stout. Got some safale-04 to replace the coopers yeast (it's a copper can). I'd like to add some oatmeal to it. How do I go around doing this? I also bought some dark malt extract for use instead of sugar. I'm thinking 1 lb of oatmeal?? I'm brand spanking new so...

So about 5 days ago I made my first batch. Brew house Red Ale. Followed instructions etc. so as I've got anoth two ish weeks in the primary I thought I'd double check how much priming sugar to add. To my chagrin, I realized that when it called for the contents of package 1 to be added to the...

Looking at getting into wine making, and I'm surprised that there's no sticky on a how to for beginners!!! There's one for beer, mead etc. I'm having search issues as I'm browsing on my phone. Could someone point me in the right direction? Thanks!

Did my first batch last night, started bubbling a few hours later. Unfortunately this morning before I left for work the fermentor bubbled over!! Do I just have the wife ;) clean it up and resanatize or should I have her remove some wort to make room?

My understanding of doing gravity readings is mostly for figuring ABV. Am I correct in this?? Should I bother? How the heck do I do this??? Help is definitely appreciated! Thanks in advance!