Recent content by BrightDevil

1655+20 = 1675 :smack: Anyway, I just finished up my last brew day of the year so I'll go ahead and add in the rest of mine. 5 gal chocolate mead experiment 3 gal sparkling mead experiment 2.5 gal spiced cyser 1675+ 10.5 = 1685.5

1640+15 = 1655

Yeah, sounds like a version of Staggered Nutrient Addition (SNA). I was planning on doing that. And aerating for the first week or so as well then degassing for the next week.

Yeah, sorry I thought that was I made that clear in the initial post. I'll have 1 gallon still, 1 gallon normal-ish sparkling, and 1 gallon with the freezing the lees traditional method for sparkling wine.

Hey everyone, I'm looking to set up an experiment to experience the different characters that carbonation will give mead. In about a month, I'll be starting 3 gallons of must, pitching EC-1118, and let it sit in the carboy for about 1-2 months (let it go completely dry, a fair bit below 1.000)...

Yeah, just .1oz. I was hoping to get something a bit different than usual there. Thanks for the temp advice. I'll do the best I can, but since I'm new to this, I don't have many good options for chilling it down. I'll get the pitch temp to 60 with refrigerated water and I'll keep it sitting on...

Alright everyone, I'm starting my first beer this weekend. I took a 1 gallon recipe from my LHBS and modified it a little bit and wanted to get your opinions on it. I'm going to be doing BIAB. Mash temperature: 152F Mash time: 60 min Pre-boil volume: 2.37 gal Grains: 1.3 lbs Wheat malt...

New meadmaker here! 1 gal BOMM 1.5 gal JAOM 3 gal Strawberry-Kiwi Hydromel/Melomel 1076 + 5.5 = 1081.5

Alright, first question here and I've done some searching around here and some other forums, but I wanted to get opinions on this specifically. I've been a lurker for quite awhile. I'm currently making a strawberry-kiwi melomel that's at hydromel strength. Here's the recipe: ~4.5 lbs local...