Recent content by Gnarboots123

I was under the impression that you racked for clarity and based on the fact that my braggot looked like creek water thats why i racked it. Like i said I'm still new to this. Here is the recipe if this will help: 6 lbs amber DME 9 lbs clover honey 3 oz Cascade (60 mins) 1 oz Cascade (30...

Thanks for all the input! This website rocks!

What I'm curious about is if the recipe in "The Complete Mead Maker" is calling for a FG of 1.018 is it going to end up dry if it continues to ferment beyond that.

Woah i'm not trying to start anything here, I understand he knows a great deal more than i do about making mead. Maybe i read what he had said wrong but to me it sounded as if he was talking down to me for asking a simple question. All I'm trying to do is get a little information

Cool thanks for the input calicojack. I'll do a little research on "cold crashing" and see what i find

ok

I started a Hefty Braggot from "The Complete Mead Maker". It has been fermenting for about 4 weeks. I just racked to secondary last night (7/14/11) and check the gravity while doing this, it was already down to 1.018 which is the recommended FG for this recipe. It is still fermenting so my...

I tried a recipe for a Hefty Braggot which i got out of the book "The Complete Mead Maker". I have had this fermenting for about 4 weeks now and just racked it to secondary last night (7/14/11). I took a gravity reading while doing this and noticed that it was about 1.018, which is the...

So my Graff has been fermenting for almost 2 weeks now (just 2 days shy of 2 weeks) and i need to free up a carboy for another brew going into secondary. Does anyone think i will have a problem bottling this now or should i just wait out the two weeks. Im a noob so please bear with me

Mine has been fermenting for about a month now. My only question is that my airlock never really bubbled much at all. For the past month i have been able to see the bubbles forming in the actual carboy but my airlock never seems to "burp"

I'm new to everything that has to do with cider and/or beer. I just tasted my graff after one week of fermenting and it was really sour. I was wondering if this was normal and if it would tone down a bit by the time its bottled and ready to drink

Do i need to prime while bottling

I cannot find torrified wheat and was wondering if it is crucial to the process. Please Respond!