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Just to clarify, those yeasts are not tolerant up to 25%. EC-1118, 18-19% maybe if you're really really good about managing your fermentation. K1V-1116 is more like 16-18%. EC-1118 also is a Champange yeast... As for the killer yeast thing, why exactly is that an issue? If all other yeasts...

Also keep in mind that the acids in hops physically stop being soluable right around the 100 IBU mark. Anything over that is "theoretical IBU" territory. Mikkeller's 1000 IBU IPA seems less hoppy than other, lower IBU beers, IMHO, but that's because that 1000 IBU mark is all just a nice...

So...are we getting this group brew going, or what? :cross: I'm just about ready to start my chocolate+something batch, and I'm not sure whether to post the recipe here or if there was going to be a new thread for that...if we're going to enjoy this mead at it's peak, we need to get going...

Like bhambrewer said, you can use an unfermentable sugar if you like. If you want to use honey, just wait for fermentation to be over (a week or two of consistent hydrometer readings), then add sulfite and sorbate. Wait a week, then add your honey. You should be able to do all of this without...

I agree with Ace Club. A local microbrewery/HBS has given me tips for cloning their beers. I would highly recommend going in and becoming a regular. Then you can start bringing in your home brews, ask for some pointers, and casually ask about their beers. You'll be able to gauge whether it's...

My first ever beer was a barleywine. My one suggestion is to use something darker than the light toast cubes. The flavor you'll get from them will be a little bit harsh compared to the other flavors you've got (potentially). If you decide to keep the light toast, I'd soak them in your...

I think I'll try brewing this, but with Ahtanum hops instead of, or in addition to, the Chinook hops. I remember reading that the brewers at Stone have a little love affair with using these hops. Could just be complete bull-hokey though. ;)

From what I understand, a lot of the chemical processes involved are things produced during fermentation like fusel alcohols (the ones that cause hang-over symptoms...and make mead smell like rocket fuel/bandaids) and H2S (sulfur compounds produced by stressed yeast). It also allows the aromas...

If you've got a bucket, you're fine. Just be sure to aerate daily until the 1/3 sugar break. :) As for the boiled yeast vs nutrient, yes the nutrient contains dead yeast, but it also contains (typically anyway) DAP, which yeast can't use later in fermentation (which is when you'd be topping...

Count me in. I like the idea of sharing the results/bottles. All the more fitting for an end of the world experience. :mug: As for suggestions, I'd use chocolate extract or cacao nibs over cocoa powder. The only reason being that unless you're there to stir and aerate every day (twice or...

I seem to remember reading in Jeff Sparrow's book on wild yeast, he says that lambics (traditionally) have a near 100% attenuation. The reason being, they are allowed to ferment for three years in barrels, allowing the bacteria to get needed oxygen, before consuming. I know you just used...

A mortar and pestle work great on whole nutmeg, allspice, cloves, almost everything. Just get a whole whatever, and give it a smack in the bowl. Then collect and use the pieces. No worries if you can't find whole, they just tendto be fresher than ground up versions. As for the nibs, cacao...

The cherry/vanilla sounds nice. Maybe the slight heat (think fresh ground black pepper) isn't something everyone can get excited about, but I still like the idea of doing something "traditional" using ingredients native/available in the Yucatan Peninsula. I found this site which lists the...

I know the idea of habaneros is a bit scary, but prepared properly (ie de-veined and de-seeded) and used in moderation, can create the effect of eating spicy chocolate. Plus, habaneros have a pleasant fruity quality that comes through if used lightly. :) With that said, I'll cast my vote...

I think you just answered your own question...lol. If the hydrometer got "stuck" to honey on the bottom, that's why the reading is so low. Basically, unless you dissolved all of the honey in, you're not going to get an accurate reading. Based on the numbers you provided, your "corrected"...

I bottled my Mayan Chocolate mead a couple of months back. The recipe needs tweaking, but basically I used home toasted cacao nibs, Bourbon vanilla beans, and home-grown habanero peppers. It's pretty dang tasty, and not (despite the habaneros) that spicy. Just a pleasant tingle as it leaves...

For a braggot, it needs less time to age than a 16% dry traditional might, but aging will still elevate the flavors. Mostly, you're aging to allow the honey character to come back and for the alcohol to subside a little. As long as you're around 10-12%, a few months should be plenty of time...

Not a bad idea. The only thing is, after racking out of the 5-6 one gallon jugs, you'll only get around 3/4 of a gallon for each due to racking losses. Now, as to your numbers, a good average for most fruit is more like 3-4 lbs of fruit per gallon. This will give you a medium fruit...

Here, here for experimentation! :mug: I'm actually pretty jealous that you have access to wild blueberries... ;)

All the sugar from the blueberries should ferment out completely, so even if you added 15 lbs, the sugar would still get eaten (ideally). 2 lbs sounds like a good amount for what you're looking to do. Just be forewarned...it'll definitely change color. The nice thing about blueberries (or not...