Search results

Thanks! I'll add that to the list

Thanks for the recommendations guys! I think we'll go the route of finding a pump + immersion chiller and pumping cold water from a reservoir. Seems like this will make the most sense

No, so that won't be doable for me. Also we will be using a fastferment 3 gallon conical so I don't think we can chill it in that either.

My brother and I bought the brewers edge Mash and Boil to start apartment brewing. Our sink has a faucet that doesn't allow for attaching anything (it's one of those spray ones that you can pull out). Was looking for a way to cool the wort that doesn't involve diluting with ice water, because...

I should note, nothing smelled off, but I definitely wasn't going to do a taste test

Is this normal? I started a cherry melomel yesterday, I'm using Knudsens Pure Cherry Juice so there's virtually no haze or residue from the cherries. I pitched a packet of D47, but even in the starter I could tell there was not a lot going on. I figured I might have bought packets that were...

Looks like we have 213.5+7 gallons raspberry melomel, as well as 213.5+5 gallons cyser. So we should actually be at 225.5. Plus 1 gallon Cherry Melomel = 226.5

Wouldn't it be a melomel then?

Really interested to hear how this turns out

I've had numerous meads turn out with strong medicinal flavors. The flavor stays, even two years in. I have tried brainstorming with others and asking on this forum but haven't been able to come up with any answers. My last two meads did not have the medicinal flavor, those included lots of...

+1 Gallon Raspberry Melomel 728.5

What bottles are these?

If they're commercial raisins I've never seen anything about sanitizing them, so you should be good.

I actually ended up doing a pound in primary and another pound and a half in secondary, so upped the total quite a bit to 2 1/2 pounds. But if you like a lasting flavor of raspberry it's perfect

Double down on the raspberry. Semi sweet on the left (just racked, still cloudy), dry on the right. Hard to be patient

Dry on the right (1.004) semi-sweet just racked on the left (1.012), both delicious, both very raspberry. I highly recommend this recipe

This is not a bad solution in my opinion, if maybe a little inelegant. Reminds me of the solution of adding a splash of soda water, but I think this would probably taste better. The only downside is you don't have that honey aging in the bottle alongside the rest of the Mead, which is kind of a...

I don't use a fining agent, but I do use pectic enzyme. Up until my last two batches (non cough syrup results) I'd actually been using way to much pectic enzyme. I was using 1/2tsp, when it should've been more like 1/10tsp.

How do you check tartaric acid levels? And I've never taken a pH reading, but on a side note I always use jugs of filtered spring water just to make sure that the result isn't effected by tap water quality.

I don't know how else to describe it. Cough syrup as in medicinal. You taste the flavors that are in it, but then a strong medicinal flavor over the top of everything. I've used several different honeys and sources, and as far as aging I've got one that's almost two years old that still tastes...