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So I made a 4L batch of show mead with capping honey from a friend's parents' farm. It's been sitting for a little bit now, enough that the body of the batch has pretty well cleared. There is, however, a tenacious layer of.. something.. sitting in the top of the carboy. It was mixed into the...

You guys are great. I think im about to put the lime in the coconut..

Hm. How does one chutney?

I just got back from school on friday, after one solid calendar year of occasional weekend trips home. I have a gallon batch of tamarind mead that I've neglected (except to keep the airlock properly filled!) and I forgot what I was going to do with it.. if I had any actual plans for this phase...

Read this book if you want to do some science. Truth is that variety in apple flavor goes all the way back down to the soil and the rain that the trees get. Then what gets picked, and how it gets treated.. There are tweaks the whole way through, from blending varieties and adding crabapples...

I'm completely missing it on your recipe directions (the problem is very likely mine!) If I had those ingredients, I'd: Let the yeast eat all of the malt sugars (primary ferment right thurr) Rack it onto the blackberry juice, stir and bottle Watch VERY CLOSELY because 6% abv is fully one third...

Offhand I'd say top it off and secondary. Three weeks is a leeeeeeeettle bit on the young side for a cider if you're not going to drink it as-is. Though it's probably made a good deal of the alcohol that it'll make, you may well find it gets drier (dryer?) if you leave it longer to age...

Of course I"m just preaching to the choir when I tell you to get your carb judgement first and then let it go flat before you get a gravity on it... right? right :D I'd be interested to hear the FG of a flat strongbow. I feel like that would get us so much closer (FG + abv = approximately how...

Disclaimer: I haven't had a strongbow since like July.. but please, read on. So I'm making Graham's English Cider. Starting gravity 1.050. I used Mott's apple juice and a regular lime as opposed to three key limes. A month to the day after pitch I pop open my primary and am amazed at how...

I'm actually really excited about this. I made a batch using Motts (OG 1.050 after 1 lime and tea as dictated). Used Nottingham. When I opened my primary, I thought I'd messed it up - it was already clearing, one month to the day after pitch, and had these beautiful silky lees on the bottom...

Bill - Why the vodka soak? Why not just freeze the berries beforehand? (I'll totally take "Because I felt like adding vodka" as a legit answer too, just curious if there's something I may have missed.)

The only argument i could dream up against your plan would be that there will be waiting and guessing while your bottles carb- if you miss the right point theyll be too dry, or overcarbed. But i suppose so long as youre using a yeast that readily poops out in the cold and you stay on top of it...

Eep. Well that 'lingering odor' (unless you don't clean it well enough, which will up my eep to 'double eep') is almost definitely hops oils. Glass and better bottles don't absorb hop oils, a lot of other plastics do. I'm thinking 7 days in primary won't impart a whole lot of hops flavor to...

If I'm getting what you're asking after.... racking alone won't save you. The yeasties, while they're running around nomming up all the sugar, float. Look up "cold crashing" and you'll get a lot of results in the forum.. Many yeasts won't run at fridge temps, and will stop so long as you keep...

Puke smell can certainly be H2S. Especially with acidic fruit, yeh? Don't worry about exposing it to oxygen, rack and splash will sacrifice a bit of orange taste and a lot of puke taste :) After that, try backsweetening... after that, mix it with honey and use it as marinade

You're overthinking it. Add honey to primary, add other ingredients, top off with water to desired volume. Shake like the dickens and you're through, without any overage!

FIG BRAGGOT. :rockin: Someone please get on this, pronto.

Oh, people do go back and forth about whats a cider and what's a wine. Since your tannins will be from extract and not grape skins, I say wait til it's almost ready to bottle and draw off two glasses. Add tannin to one and see which you like better. You only *need* to do something if you're...

This thread insists that I haven't posted in it before. So, I'm wrapping up my second batch. 1320 + 10 = 1330 (That's 12,768 bottles in beer or 7980 in wine glass!)

Beg pardon, been away for a tad :) Slowninja, did you add sugar or just three cans of strawberry and one of lemonade? Really glad to hear this has worked out similarly for others - Said tasting buddy is going through his mad scientist phase and wants to remake this recipe with stepped...