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Ive had bad fruit flies in the past. You need a multi pronged attack. Hang flypaper above carboys and put out a bowl of vinegar with a drop of soap, drowns flies. You gotta find out where they are breeding garbage, old potatoes. There generations are short and rapidly expand once the swarm...

Just do the jaom its christmasy and might be drinkable by then

Sounds good ill leave some pits

I have 5 gallons of lambic using the wyeast blend from this winter that i was adding fruit to. I just picked 15lbs of apricots and wasn't sure to remove the pits or not before adding.

I do the same as eddiewould. Ive always got a gallon or two in the freezer. I used to boil it down to almost a syrup and then dilute and boil for the starter. But I realized it was a waste of time and ive got a large chest freezer. I now use starter beer for slug traps in the garden as well.

Ive done a lot of fruit beer, mead, and cider. Ive never done more than rinse in water before freezing it and never had any unwanted infections.

I've been making for 2 years and I've always meant to make raspberry. Well this summers the year. I'm gonna do 4 lbs per gallon I think.

No don't do it it'll never work!

I find when I do a double or triple decotion I get a 75 to 85% efficiency. Without 60 is a good day.

I've yielded 3 gallons of clear wine with 1.5 gallons of hazy somewhat sludge like wine. Is there any way to filter the thick hazy portion. I've tried bentonite and coffee filters plugged immediately. I might try jacking it to see if the ice will filter the solids. Any suggestions or is it...

I generally get low efficiencies as well. I've been doing double and triple decotions for lagers and the efficiency goes way up.

I got a 2 gallon yield and heat pasteurized. How long does it take now for the cloudy layer to settle?

I did a similar thing last year with a sauerkraut starter. I would use the third runnings, boiled down. The first few half gallon tests were pretty good. One with added raspberries was awesome. After a few months the strain went south and started producing gross flavors. I'll have to try it...

So why with mead and wine do you oxygenate for the first few days but not beer.

I did a gallon of peach mead before. It took a year to get good

First practice half gallon batch going well inside 2weeks. I'm planning on ramping up for greater yields. Is it possible to reuse the lees for a second batch and if so how exactly is it done?

Yikes the last time I saw scum like that was in the mos eisley cantina!

The graff recipe has some sweetness. I found using 2 or more pounds of crystal malt with 2 row and mashing at a high temp leaves a lot of body and sweetness. The two Bouchet cysers I've made also finished with some sweetness

I did a barley wine og 1.105 biab. I Mashed two sets of grain. The second set was mashed in the wort from the first. It worked and the beer was good.

I always waited until fermentation stops. Then rack sorbate Camden backsweetening wait and then bottle.