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I racked this in to secondary. I figured with the SLOW fermentation I didn't want it sitting in an open bucket for too long. It's in a carboy as of Jan 2. Bubbling like crazy (airlock goes every 8 seconds or so) but ten days later it's still at 1.040 No idea how this will end up, when it...

Just started a 5 gallon batch today, I remember this one being good...

I recently bought some Tonka beans, I'll be trying those soon

Approaching 1.050, I'm still stirring it daily. I guess I should stop stirring around 1.030? I checked with the municipality and the tap water has no chlorine, it's disinfected through UV. I compared the water assay with the water I used to use before I moved here and if I use a 4:1 ratio of...

Good points I've read a lot of recipes where people use tea, seems like anywhere from 2 to 20 tea bags per gallon. Starting small does make sense, but as the mead ages I wonder if the flavour gets weaker or more pronounced? I suppose if I brewed a few bags really strong that would help add...

Hi all I got some fun tea (both herbal and non) for Christmas, hoping to add them to a plain mead in secondary. What's a general guideline for the # of teabags for 1 gallon? I figured I'd brew the tea and then add that versus just putting the bags right into secondary Thanks

Not sure what you mean by this? Because my finished ABV will be 10% I shouldn't be oxygenating anymore? I'm currently only down to 1.060 which is maybe 2% ABV? I'll keep this in mind for my next batch. Does this only apply if the yeast behaves well?

I'll investigate the water further, thanks I just hyper-aerated it with a drill & whisk, hope that knocks out some CO2 and feeds in some oxygen At what point would I want to stop aeration? It's in a primary bucket

Just checked the pH. It's at 3.30 I'll order some potassium bicarbonate to bump that up a little. Any recommendations for approximate dosage? Regarding the water, I haven't seen spring water around here anywhere. I can maybe blend some tap water with the demineralized water. It's not...

Thanks for all the replies! Nutrient is from RJS Craft Winemaking. Contains DAP, Yeast Hulls, Vitamin B complex, and Magnesium Sulfate Energizer is from Brewcraft. No ingredients but claims to be "high in nitrogen, potassium, and phosphorus" I read so many different things about nutrient and...

I am struggling After this defeat (https://www.homebrewtalk.com/forum/threads/10-gallons-stuck-traditional.671955/) I started another batch I went to Kalispell and found some yeast energizer and figured that might help me out Used: 6kg honey 5 gallons water 2 packs of D47 2.5t energizer 5t...

Well, I started the long transfer process. Made a starter overnight, it was going really well, started adding must to it. After about 2 liters of must added it seems to have stalled out. I was able to get slightly better energizer today (contains DAP, yeast hulls, vitamin B complex, and mag...

That sounds like a pretty logical solution. I'll try another starter with boiled bakers yeast as an energizer and see if that takes, if not I'll do the long transfer. And thanks Seamonkey, I'll investigate the pH more. Next time I'm in the big city I'll look for fermaid

Honey is just standard costco stuff. I have never had an issue with it and have 2 other non traditional meads going well with it at the moment.

Hi all I have been making mead off and on since 2012 but I have never had this problem I started a Traditional on Sept 10th. 15 pounds honey, 5 gallons water, 2t DAP, and made a D47 starter with warm water, honey and some nutrient. Checked it a month later and it hadn't moved much, if at all...

Nice post I just made up some grapefruit bitters, turned out alright I suppose. Bring on the bitters recipes

I racked and dry hopped mine 2 months after I started it Love the recipe, next time I will only dry hop with peppers, not cucumber

I'm making a grapefruit bitters at the moment and the recipe includes hope. I just threw them in the alcohol with the rest of the ingredients so we'll see how it turns out. Let me know how your boiled hops tincture goes

I have a traditional mead that I find too sweet (1.010) and was thinking of blending it with some herbs I have around to make bitters. Has anyone (Disturbed Chemist?) experimented with this before? I was thinking some cinchona and gentian for bittering & cardamom, cinnamon, cloves, etc...

Whatcha got there?