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update: racked to tertiary today, two notes: 1: Perle hops imparts all of the bitter and very little of the aroma that is shows as a dry hop. will not be using it again, tastes like a brittish ale, not the IPA hoppyness i was expecting. not terrible, but not one to show off... 2: Cascade...

I've got two hopped batches going right now, i dry hopped in secondary with 2 oz of cascade. watch out for inflating hops if you still have fermentation active. the CO2 gets caught in the hops that rise to the surface and will push out through the airlock if you do not agitate it twice a day...

b nektar out of michigan makes a ton of great stuff that you can order from their website http://www.bnektar.com/

I'm wondering if anybody has any experience with adding hops to mead? I've got a 5 gallon batch of wildflower going that i would like to add cascade hops too but i'm looking for input on how much/how long/when in production i should add it to the brew? was planning on dry hopping in secondary...

yeah, this is the second time i've had this happen with the sage wildflower honey, it's pretty acidic to begin with (3.5) vs buckwheat that starts around 5.5, so when the pH drops during fermentation it needs to be kept in check. basic recipe is this: 15 lbs raw sage wildflower honey spring...

so just to update, fermentation took two days to start, was in target for one day and then stalled out completely with a pH of less than 2.5, added 4 grams of potassium carbonate and brought the pH back up to 3.5 and the mead is back in full gear.

so i just threw together a few batches of hydromels and one of them, a sage wildflower, just won't seem to kick into gear. i tested the pH and it measures 3.5 vs. my other batches that are all around 5.0-5.5. i'm using Lavlin 71B with fermaid K and DAP for supplement. should i throw in some...

if you have an iphone there's also an alcohol calculator app

i have 5 gallons of aceryglyn bulk aging right now that at last tasting was on the verge of greatness, but was still too yeasty to really know the final outcome. when i was doing my calculations i found that maple syrup doesn't have enough sugar to do a straight acergyn without using a...

there's a brewery outside of detroit called Kuhnnhen brewery that does a ton of different meads and my favorites of theirs are their "hopnoxious" meads where they dry hop their wildflower mead with hops. each hops has its own unique flavor so they make a different batch for each hops to showcase...

thanks biochem, you've put me at ease for the time being. i'll keep you posted on how it progresses. - Jones

on wednesday I made a batch of Maple Syrup Acerglyn and put it into a 5 gallon carboy for primary using 1 gallon of grade B maple syrup and 6 lbs wildfrower honey and Lavlin 1122. all appears to be going well, very active fermentation, ABV is already at 4% with my SG at 1.090 down from 1.119...

i'm measuring the pH with scientific grade 4 color tab pH test strips rated 0-14

12 lbs raw local Sage Wildflower Honey 3 lbs raw wildflower honey 5 grams fermaid K 5 grams DAP purified water to 5 galons 2 packets lavlin 71B-1122 mixed honey w/ 2 gallons warm water added fermaid and DAP added room temp water to 4.5 gallons rehydrated yeast in purified water at 90 degrees...

Thanks for the advice Medsen. my local brewing supply is out of both potassium bicarb and calcium carbonate so i'm seeing what i can find online, what would the downside be to using calcium carbonate? i would hope/assume that the chalk would settle out and get lost in the next racking but...

My first attempt at a Sage Wildflower Hydromel is stuck! after 6 weeks of fermenting in a 5 gallon carboy in my fermenting fridge at a constant 64 degrees with Lavlin 71B-1122, my SG is resting at 1.050, OG was 1.116 at 70 degrees, putting my current ABV around %8.8 I'd tried adding additional...