Recent content by BrewNoob519

I can't see there being any reason y taking it out would restart fermentation, so you should be ok do that

Good luck. Let us know how it turns out

I second that. I do seven gallon batches with champagne yeast and ferment it dry. Then add a half cup sugar dissolved in water and bottle. I have never had any sort of bottle bomb issue. The cold crash is used if your looking for a much sweeter product. We're you stop the yeast before it eats it...

I work at a restaurant were I can take buckets with sealed rubber lids. IV done several batches like that. I just drill a hole a little smaller than the airlock press it in so it's snug and for good measure I use some of that tape they use to seal pipes around the top of the hole were the neck...

What was the starting og? What's the recipie? What size and what did you use as a yeast. If it's been four weeks what kind of leese is there on the bottom it may have finished fermenting. Rack it. Taste it... Is it alcoholic?

Any off smell? I would suggest racking it off and making sure to leave that cake of jelly looking stuff out. Crushing the appropriate amount of campden for the size and keep an eye on it. Hopefully it's an isolated issue and it won't come back

I second the D47 for most of my meads I'm drinking a bottle of two year old raspberry I did as my first mead and I'm sad to say it's the last one. I have 25 orange and a couple cherry and spice left but sadly I find it hard to no drink them after a year let alone make it to three. I used the...

I'm fairly new at this myself but in my short experience with cider and mead I would say don't ever count a batch out unless your sure it's no good. I would rack it off of that jelly. Dissolve the appropriate amount of campden for the size in a quarter cup hot water. Add it when you rack. Make...

I Constantly run Into the same problem. I usually stuck drinking all my stuff myself. Everyone I know is all about light generic beer. If they don't like the melomel. You can always send it to me :-P. And that glass of cherry looks awesome I opened a bottle I did about a year ago with local...