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Wow, awesome process! I may need to get another 1 gallon jar or two to up my volume. Thanks for the suggestions. First batch has been in the bottles about 4 days. I'll check them tomorrow. Any favorites to mix your KT with in a secondary? That apple spice sounds/looks great.. I know...

For my 1 gallon batches, I pour 2 cups of my fermented tea into my new batch. Good to know. I'll just pour the KT into another container, but leave behind about 2 cups - is this ideal? How long do your batches take till they have fermented to your desire?

Good to know. The first batch came out well so not too worried. Just wasnt sure if the original scoby sank and a new one formed if the fermenting process would take a few more days than if it had not sank. Also, do you just pour your new batch of tea on top of your scoby? Or do you place...

Hi everyone, I used a bottle of kombucha from the store to build up my own scoby. Once my scoby got to about 1/8 - 1/4" I heated up a batch of sugar tea to put my scoby in. Once I put the scoby in it sank, but within a few days a new scoby began to grow. I read that if the temperature of...

It won't harm or ruin your batch. If you bottle straight off the yeast, you may get a yeasty flavor/smell. This will go away with a few weeks. You could rack into a secondary and it will do the same thing. Either way your batch is fine.

I made a batch on 9/21 and just bottled last night. I didn't bother with a secondary, but am wondering if that was a bad move letting it sit on the yeast cake for about 3 months. I had a glass and it tasted a bit yeasty. Hoping that this will mellow out a bit. If your letting it sit past 4...

I'm thinkin of a room warmed by a fire with a cold SP in hand! :mug:

Hmm interesting, thanks for the food for thought. I might try this with my next batch. :mug:

I just started a 1 gallon batch of Welch's grape juice wine with Red Star Pasteur Red yeast. Any one ever use this yeast cake for Skeeter Pee?

What does the pectic enzyme actually do? I've read its a good addition when using juice concentrates, but still not sure what it is specifically for. It helps with clearing quickly? I made a batch last night, but didn't have any pectic enzyme. I also held off on the acid blend for now, but...

Okay sounds good, thanks for the advice! Why do you think the original recipe calls for half sugar half honey? Would it be bad to throw out the sugar and just go 800g of forest honey? Would that be too much of this honey since it is bold?

Thanks for the quick reply! I'm trying to get the ingredients this week to make a 1 gallon batch. Could you rack into the secondary with the hibiscus and cherries or would you do those separately? Also, read on Viking's Blood Meat thread that he cooked his batch at 21 days to kill off the...

Sorry for adding to such an old thread. I was going to try something similar to make my first mead. I was curious why you cooked the batch to kill the yeast? Does that help with aging? And how did you do that? I have read about adding bottles or glass carboys into a pot of water that is at...

Glad your friend made it home safely! I've been looking to make a cherry mead and stumbled upon this thread. This will be my first mead so I have a couple of questions. What type of honey would you use to backsweeten? When you are backsweetening are you just adding a little honey and...

You used 3 tablespoons of pumpkin spice, correct? I did as well, but it's really not a strong flavor or aroma.

This beer is just over two weeks in the bottles, so I put one in the fridge last night to try it out. The carbonation was great and definitely has a nice color to it - the wheat clouds the beer as expected. However, there really isn't much pumpkin or spice Aroma from the beer. I picked up a...

I've only used my filtered water from my sink and they've turn out great for both extract and all-grain.

This definitely seems like a recipe I won't get tired of brewing.

My beers so far usually take about 2-3 weeks for carbing. You think cold crashing would push that out a little bit? And do you store your bottles at a certain temp while they are carbing or just keep them at room temp?

Thanks for the update. Haven't tried cold crashing yet, but am intrigued to do it for a batch in the future.