Recent content by cheech226

i've had people taste my mead and ask about the apv. the only % i can tell them is read on the % alcohol line (next to the sg line) on my hydrometer, if i ferment to 1.000. assuming honey only mead, how close to reality is that number? generally? tia

that works for me on 2 gal ales. i've gotten pretty good at temp control. i'm a beginner but my beer takes less time bottle conditioning to be tasty by controlling ferm temps.

i got into brewing with a mr beer kit. i did buy s-04 for the yeast. the kit i purchased was churchill's brown ale. i read a lot about brewing. most important was holding temps in the lower range for fermentation with this yeast. the ale turned out well. after that success i bought more...

i get it.......but bray stated it tasted fine using abbaye yeast! live and learn i guess. i know it was experimental - for the yeasts. i'll see what shakes out. do better next time

what i've done is follow dr. denard's recipe exactly. here's the link https://denardbrewing.com/blog/post/DryBOMMAromatic/ i'm really hoping what is there is not an error. thanks for the reply!

i'm confused. on denard brewing site the bomm dry yeast experiment thread i read to add ~10g of fermaid 0 each step feeding. this is what i'm doing, using abbaye yeast. i've just read on youtobrew to use 1.6g of fermaid o. that's a big difference imo. can one add Too much 0? so far i added 10g...

this mead turned out very nice. i'm very surprised as i made it before discovering this forum. bottled today and am starting my second batch tomorrow. i'm using bray's recipe for lallemand abbaye yeast mead.

i grew up near valley forge. i do remember liking schmidt's bock. a seasonal treat for that young guy.

while googling mead recipes i came across this site. i wish i'd found it before i started my first batch. that batch is doing well tho.

while waiting for my must to clear i'm thinking ahead about racking to a secondary. do y'all advise adding a (k) campden tab to the secondary? and another before bottling? i snuck out another little taste of my mead. i detected no fusel or other way off tastes.

i'll happily wait! as soon as i free up my primary i plan to make about a 12% batch.

i used k1v-1116, 4lbs. honey and 20 oz. of thawed frozen cherries for a 1.25 gal batch. i used go-ferm, yeast energizer and yeast nutrient ( urea and dap) as the package instructions indicated. my og was 1.126 or 30 brix. i pitched the yeast and fermented at ~75°. after 1 day i aerated and...

i'm an aging hippie who has been brewing small batches of ale for several years. i also grow several species of mushrooms. i'm in the process now of making mead. i will have some questions about mead as this is my first batch.