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Just entered! Good luck all!

All ingredients were at room temp. Which was the same as the out door temp which was 70 f. If I heat pasteurised anything I could roll with what you and others are saying.

Do you always get bent when your told your wrong? Maybe you need to find another forum or maybe you should get some crayons and a safe space!

Umm.... Nothing got sucked back up into the cider at all and in fact it only became more vigorous and started blowing off at the 3 hr mark. So tell me another line.

More info- 5 gal mots unfiltered apple juce, 5 lbs honey and a 1 tsp of yeast food and white labs sweet mead yeast. That's all that was used. Oh and some bottled water to top off at 6 gallons.

Ok, I can entertain the possibility about the gases or the cider worming up even though the unfiltered apple juice and bottled water was already at room temp. And I do agree air locks are not a good indication if you using a bucket or a worn O-ring for screw top fermenter's. If a SPEIDEL 30L...

1/2 yrs is another way of saying 1 to 2 yrs. Just like saying wort/must is it not? Or like saying I am brewing w/him. Or do you not know what w/him means? With him is what it means. Don't misunderstand I don't mind splitting hairs to clarify something. I do the same.

If it didn't, what was making the air lock perk at about 15 or so bubbles a minute? Or was it a submerged gnome trying to breath? Do tell. I would really be interested to know how it didn't do what I always time a batch! The 8 gallons of mead I have under way now started with 3 bubbles an hr for...

It help. Thanks.

Another question. Same person and conversion! How long can one leave a mead in primary before doing the first rack? From my understanding- it depends on the the size of the batch. I have seen/known some to leave it any where from 6 months to almost 1/2 yrs. and all tasted fine to me. Average...

Again thanks for the reply's. In truth I'm in a conversion with some one and there trying to some one can not have off gassing in a ten minute time frame. White labs sweet mead yeast in my last cider at room temp about 70 degrees. It was perking in 10 minutes. So I figured I would verify what...

How long before off gassing begins with a 5 gallon brew? I know what's in my head, but I'm interested what people I don't know have to say on the topic. Thanks all!

One step work well in my opinion. The stuff was mad for industrial purpose originally. Hibiscus stains big time and one step turned my hops bag white again and accidentally got some in a cider I did and no issues.

I'm currently using the speidels poly 30L and 12L fermenter's. I like the 65L Kellermeister it goes for $299ish and its a conical fermenter. I like there egg as well. But its a personal thing as you know. Good luck in what ever conical you get. Sent from my SHIELD Tablet K1 using Home Brew...

Just to add a tie bit to this!! If you can't find hibiscus! And you have a rose of Sharon in your yard!! Rose of Sharon is the American hibiscus. If I had known a back side neighbor had it along the sidewalk! I wouldn't have spent the money on a lbs of hibiscus! I have been collecting the...

Odds are that's where it will end up. I also found out that this yeast is also a low foam like ec-1118.

FREEZING CIDER STILL IS ILLEGAL!

In the eyes of the law, distillation in any form is not legal. But, to make matters more complicated, freeze distillation is not really distillation at all. The process is completely different, and the more appropriate term is freeze concentration. In the United States, freeze concentration of...

look up the laws on distilling! freezing anything that has alcohol to bring up the abv falls under distilling in the USA! and there is no such thing as personal consumption according to federal law. there for it is an illegal posses. i your in the USA ! freeze away at your own risk!

Didn't think of that! Then I'm glad I got the cherry extract.