Recent content by Anderson_NJ

Thanks for the input gents. I think I'll start doing this moving forward.

My first wine kit is in primary fermentation. It started at 1.094 and is approximately 90% finished at day 8. The kit came with grape skins and the directions say to punch down daily until the next step at day 14, or at the stabilizing/degassing step. The grape skins are currently in a muslin...

Blowoff tube into Star San.

It should be done. Held the temp at 59-60 for 10 days, and then slowly raised the temp up to 68 over the next 4-6 days.

Actually yes. I crashed it down to 34 after about two weeks in primary. The thin layer of ice actually froze on the top. I held it at 34 for about 2-3 weeks.

Infection? I've never seen a homebrew turn out this way.

I like your hop sack idea. When would you suggest I add the spice to the secondary? Before bottling?

After aging? Before aging? How long? I have my first mead in a secondary and am trying to decide what's the best way to add some spice. Any help is appreciated.

Great. How many cinnamon sticks and vanilla beans would you recommend for something just enough for a light to medium favoring. I don't want it to overpower the honey. I'm doing a slightly dry to medium mead. Also, how long do you recommend the cinnamon and vanilla stay in the secondary? Thanks.

I have 5 gallons fermenting in a primary. Only seven days in so far. I'm planning to adds some spice in the secondary. Specifically, I want to try cinnamon sticks and villa beans. I was thinking of trying vodka infused cinnamon and villa instead of actually adding directly to the secondary. Does...

Thanks for the tip. I didn't know that.

So I’m currently fermenting my first mead. My recipe for a 5 gallon batch includes: • 17 pounds blackberry honey • 4 gallons water • 1.100 OG • 20 grams of Lalvin 71B-1122 • Staggered nutrient additions • Fermenting at 68 degrees Fahrenheit So my question is did I pitch too much...

But how do you know how much is enough? Are there so many yeast cells per ml of yeast slurry?

So I've been looking into harvesting my yeast for future homebrews. I tend to like brewing big beers, and therefore my pitch rate is of particular concern. My question is this: when harvesting yeast from my primary, and then proceed to make a starter (maybe even build it up), how do I know I...