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Hi all, I have some mead in the carboy, it's been sitting there for just over 2 months now. Unfortunately I will have to relocate in a month and need to bottle it up before I can safely transport my hooch. So...if it's done fermenting but is still hazy, will it ruin the mead to bottle it?

username: misteradam good luck all! :mug:

this brew came out tasting great. i highly recommend it.

i threw an additional lb of honey in the boil to get the ABV where i want.

i'm about to bottle a batch of that this weekend.

the re-carbonating didn't pan out. when i try to add additional sugar to the bottles they foam up and spill all over the place. i will enjoy the semi-flat beer as much as i can. at least it's a cheap recipe!

thanks for your thoughts, guys. i think i will wait another week to be safe and then add more sugar.

Hello, I have just finished carbonating an extract brew I made. This is the first time I've poured sugar into the bottles instead of using the pre measured sugar drops from coopers. Well, it's been 2 weeks ( it's a cream ale ) and while there is carbonation, it's not carbed all the way...

yeah mine too.:mug:

thanks for all your input, guys. i'm leaning toward Boo Boo's explanation. If it's possible that some of the bottles kept fermenting, that would fit what happened. I added additional lactose at bottling time to about 25% of the batch. I'll have to look up what fusels and ethenols do to my...

i don't know what happened. i've been drinking my 2nd batch for a few weeks now, a cream stout. the fermenting went a little awry and i added amylase enzyme to it. it was all fun and games until tonight. after 3 beers it hit me like a fire truck. ( i've had 3 of these before many times )...

ah cool that's a relief! thanks guys:rockin:

how long should i wait for a yeast cake to form? i know the fermentation started, but it slowed down really early, after a few days, and there is still no yeast cake, and no airlock activity. all i can do is take a hydrometer reading a few times. i forgot to take one in the beginning...

thanks, i wasn't sure if no yeast cake was normal at this point. from the reading i've done, i plan to just let it ride until it looks like clear apple juice again, then drink the last bottle at 2 or 3 months.

I used red star montrachet yeast. It's been 68-70 degrees I used store bought apple juice, the only thing it has is apple concentrate, water and ascorbic acid. It was the cheap stuff from walmart.

hello, i'm relatively new to brewing, the apfelwein i made the other day is my 3rd batch after doing 2 all grain beer brews. it bubbled moderately on the 2nd day, but it just stopped on the 3rd, and it's a week in to fermentation now and there are no bubbles or yeast cake. is this normal?

the amylase seems to have restarted fermentation.. it's bubbling now pretty steadily, and the carboy is in the low to mid 60's. i'll check it at the 1 week mark like you suggested and see how far along it's gotten. does anyone know why it had no kreuzen?

i drink, and then when i'm out of beer, i make more. every few weeks when i hit a dry spell, i find myself to be much more irritable and i get hot flashes.

i keep adding a hundred degrees to the temps i'm typing:drunk: the fermentation has reached 74 when i checked it this morning.. should i pitch more amylase after i can get it cooled?

i threw in some amylase in there today. it didn't specify how long to leave it in there on the packaging, but i read somewhere else to pitch it with the yeast. its in the third week of fermenting right now, so i don't want to leave it alone for more than 4 weeks. should it be cool to...