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I am very interested in that Belgian recipe. what is the link please

what if i sweetened in the secondary beyond the yeasts tolerance. i have D47

5, 1gal bags of fruit are now frozen and about 12lbs of green unpitted are in a bowl. I will definitely make a Apricot ale. I am thinking an Apricot Wit. I wont heat it up. i bought pectin and acid blend yesterday. I found a recipe that asks for 1lb of wheat dry malt (sounds interesting) in...

yes thank you. i need to close this thread

i dont know anything about a lambic. can you explain

thanks for the help. what acid should i add. will lime juice work. I have potassiummetabisulfite. how much do i use. i have D47 yeast will that be OK. Should i add any spices?

I has just given 2 boxes ~25lbs of Apricots. I am thinking a sweet fruit wine. I also have some peaches and nectarines should i mix them. how do i prepare the apricots. are the skins ok to keep. should i cook them or just go to 150F

I live in Phoenix and I do what is in the pic. I am making a Wit right now and it stayed 66F the entire time. I wish i could find buckets like you have.

I has just given 2 boxed ~25lbs of Apricots. I am thinking a sweet fruit wine. I also have some peaches and necterines should i mix them. how do i prepare the apricots. are the skins ok to keep. should i cook them or just go to 150F

I picked some for free here in AZ

I agree with ^ Tops Liquor in Tempe on University just west of the train tracks on the south side of the street. The best selection I have seen. The store is small but there is a lot of variety crammed in there. they literally have everything. to find the mead, walk in, turn left and walk...

I also live in phoenix and i am strongly considering starting a prickly pear mead. i just cant decide on 1 or 5 gal. i may do 1gal and 1 gal of saguaro mead. has anyone ever tried that? j

I did something very similar to this. I used... 5 gal of organic unfiltered Apple Juice. 1.5Lbs local honey 2 tea bags ½ lemon, 1 lime ¼ tsp yeast nutrient Brewing salts and Irish moss My O.G of the juice was 1.052 but with the 1.5lbs of honey it was 1.09. that sounds too high but that is...

wow that looks good. you pitched on 9-8-2008 when did you rack and bottle?

i did use yeast nutrient. i used a 1/4 teaspoon. was that enough? if not is it too late to add more? i racked it because i did not think it would hurt and i can see what is going on in the secondary. maybe i should have stuck to the recipe but the inner chemist in me made me do it. thx j

I just racked to the secondary after 2 weeks in the primary. i deviated some from your recipe by adding honey in the primary. OG 1.090 and i added 64oz of Pear juice to the secondary. gravity before adding the pear juice was 0.999 and is is bubbling right now. I tasted a sample and it tastes...

roughly, how much splenda or lactose for 5gal?

i wish i had access to pear juice like you do... im jealous.

so no camden needed for the whole foods juice?

im going to try this recipe. Am i supposed to boil it? is there a concern about bacteria or wild strains of yeast?