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Maybe….. send it to me in a month and I will taste test it for you….

Yeast nutrients….

I agree. They are much better fried w a bit of salt.

If you can’t easily get real Koji mold spores and are willing to be creative, why not use malt as your source of the enzymes that free the sugars from your “grain” or bean culture for the yeast to eat? See what happens!

Mead doesn’t foam up like beer does And top up with juice instead of water. Why dilute your mead? Do a modified JOAM and let it age at least 3 months after bottling. If it tastes like rocket fuel, let it age another month and taste again. Repeat until tasty or gone. Modified JOAM : use ale...

So w what does it taste like? Still good or too hoppy?

Do half batches. 2.5 gallon should work on a stove top just fine. I do it all the time

Also add 1Table spoon yogurt as the souring strain

What is the odd way your mead is behaving? Why is your mead stressed? What recipe are you using?

Sorry didn’t read your post carefully enough… There are some interesting YouTube videos about people trying to sprout and toast their own grain. If they can do it you can too. Eventually. After all somebody somewhere had to do it at home originally, or beer wouldn’t exist. But first you...

No, you can’t buy a bulk bag and make different flavours from it. At least not at your current level. The different flavours are made by sprouting, drying, and toasting the base grain specific amounts then cracking or grinding them to specific thickness. Quite difficult to do correctly in a...

try only using the fruit meat/juice and zest and an ale yeast. Should be drinkable in 3-4 months. But better as it ages

New methylin blue?

Is it my imagination or has the cost of yeast gone up a lot recently?

What is your mead set up? What equipment do you already have? I use the same equipment/ set up for all my wine/beer meads, but have separate equipment for sour /lactobacillus fermentation.

Sorry… each time you pick up the bottle the yeast gets re-mixed up in the beer/wine

Time will settle yeast out of your solution, then you pour the clear beer/wine off into the aging bottles. But you should store your cold crashing bottle upright. If you store it on its side, each time 6th pick up the bottle the yeast gets re-mixed up What are you making? How long have you...

I do 2.5 gallon/10L batches all the time. Bring your mash to correct temperature (stir so nothing burns), put pot lid on, turn off burner, wrap /cover in 4-6 bath towels and go shopping or watch a movie for an hour or two Easy . I only lose half to 1 degree of temperature But if you are a...

How does lutra compare to cbc? Why do you prefer ultra now?

Can anybody tell me if there is a difference between boiling and steaming rice for sake (not Komi Komi) ? Ifor example: if I take one cup of dry sushi rice and boil it, will it have a different volume than if I did the Traditional steaming? Will this change how many cups to use in the sake recipe?