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  1. clone63

    First attempt

    What yeast was it? Tested it or anything? I doubt it would be ruined, I'm just wondering if the yeast was a bit of a dud since you didn't see any fermentation. Add any nutrients? What was the recipe?
  2. clone63

    First attempt

    You added yeast or not? Did you at least cover the mouth of the carboy? Even sitting open for a couple days, I'd bet it's still in good shape if it was a strong enough (>10%) to hold back contamination. That's a densely sugar'ed liquid for a lot of bacteria to get a foothold in.
  3. clone63

    Session Mead Fermentation Speed?

    Wyeast Sweet mead is notoriously temperamental. Though it doesn't sound it's stalling or anything, it's just taking it's sweet time. What temps are you at? Makes huge diff. Also, for the disparity in gravity drops, the 5 gal mead is going to have a longer lag time because of the larger volume...
  4. clone63

    White whispy mead sediment after fermentation

    Let's see a pic of that weird yeast.
  5. clone63

    JAOM adopted to other fruits? Blackberry Vanilla Mead.

    It's all a little hit and miss when doing your own mead recipe since honey (especially the mashup you've got) tastes vary by producer, etc.. Fruit ratios are also tough, so I try to find a recipe close in gravity and fruit flavours that I'm after and adjust ingredients if it sounds like my...
  6. clone63

    Your results from catching wild yeast?

    Loving the inputs, thanks all reply-ers!
  7. clone63

    Your results from catching wild yeast?

    I've been thinking of trying to keep a house mead going from a wild ferment and the more I think about it, I realize I'm not sure what I'm looking for other than some more flavour dimension. I like funkiness and things that taste ... fermented. But not sure what I consider an ideal capture...
  8. clone63

    THC Beer

    You could do it with bittering hops. I believe stove top teas are some people's go to for ingesting. Decarbing in boiling water takes a while so might work out well. Not sure how long it would stay potent though. Can't see it degrading too quickly..
  9. clone63

    Pasteurizing or secondary after backsweetening?

    You're kinda SOL. Without force carbing, you can't carbonate something back sweetened because it will just explode. You can use Xylitol or Lactose, or something non-fermentable and sweet if you just want a bit, but adding a lot can taste off. Wouldn't even bother with Splenda etc. You can...
  10. clone63

    Weird flavor in beer.

    Just let it finish, then you'll know. I'd never recommend tap water unless it's from a well.
  11. clone63

    Music Match

    No time - Guess Who
  12. clone63

    Molasses and sour taste

    I've brewed with molasses once. It was a little odd, I don't know if sour is the best word for it, but I could definitely see it called that way.. Without tasting I can't say. Definitely in the list of potential culprits. If it fermented fine and didn't sit in primary too long, I would not...
  13. clone63

    Stopping Fermentation

    Starving yeast of nutrients can create some off flavours, and would be tricky as hell get consistent since all honey is a little different. Still doable, though, I personally wouldn't. Simplest for your goal would be to try crashing, racking, and sulfite & sobate the batch.
  14. clone63

    Flaked Maize in Mead

    Maltodextrin perhaps?
  15. clone63

    Safest way to carb a session mead

    What explosion risk are you thinking? Just stick to the normal beer range and nothing should happen.
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