Recent content by Eric_Mia

I have a question about ending fermentation. Ive been using the bomm method for 2 months now and every mead i've made has been beyond good. with that being said, I am now trying to start with a higher SG and finishing on the sweeter end. How do i end the fermentation so it doesn't go past 1.020?

how critical is the sugar break SNA? I missed it by a day or so and added the nutrients right before secondary... also, I made a berry bomm and theres still sediment on secondary, will that drop? I never used a mesh. on my regular bomm, theres sludge at the bottom and its in secondary...

So I did the BOMM recipe this weekend. Friday, Started with 40 oz of honey with 1 gallon of water. SG was 1.110 added the K, and other nutrients as protocol requires. Checked gravity last night and it was 1.064, the break in which I shouldve added the second round of nutrients called for...

Thanks, I should be making my BOMM this weekend.

Can someone advise? Thanks!

So I made 2 batches and followed A LITTLE bit of the BOMM method b/c I didn't have the right ingredients (I ordered them and they will be here Wednesday and I'll attempt a successful BOMM) Here are the batches as follows, I need some help b/c I'm not sure what to do next in this scenario...

has anyone tried using an aerator or a stir plate during primary to help the yeast ferment healthier?

Thank you!

Thanks, so is that specific 1388 yeast the quickest or are others as quick?

To better help me understand the fermentation process, what determines the amount of nutrient, time of feeding the nutrient, and how often? Also, how much yeast do I put, I was told by the wine maker 1 gram per gallon but then the brewer at another home brew store told me I can throw in the...

So I hit up some of the home-brew stores in my area and picked their brains about making this mead, they also helped me purchase supplies and nutrients. So I bought 2-2.5 gallon plastic fermenters, 2-1 gallon glass carboy's with the air pressure locks. hydrometer with beaker (i think thats what...

Any websites I should be looking into for yeast, nutrients etc? Found a bunch of stuff on amazon but it seems to be a few dollars more expensive, but prime will get it to my door Saturday morning.

Thanks!

Thanks. I've been in the beer industry for 4 years and was the sales manager for a brewery. I've hung out a lot at the brewery but was always intimidated by the brewing process... So I'm learning now.

Also, any techniques to make it higher in ABV that 12%... Was thinking of making another batch higher in ABV and diluting it with pure juice for color and flavor. I'm assuming it would be with the yeast, but is there a higher ABV yeast strain that works with this recipe?