Recent content by Insomniac

So, 4 years have been and gone. After having a kid towards the end of 2012 and moving house every year since my brewing was cut off pretty dramatically, I've only made one other batch since! In fact I only took this mead off the nibs a week or so before this Christmas and it is still...

You will be fine leaving it for that amount of time, even the most dangerous yeasts to leave will be fine for a couple of months after fermentantion has stopped and the others can go even longer, I usually end up leaving mine for a good 3 months now due to lack of spare time.

Mine is still sat on the cocoa nibs, will rack it off fairly soon and top up. Its not clear yet so will bottle when it is.

Without hydrometer readings its hard to tell but the one fizzy drink I've made took a good 3weeks to carb up

Good god, you need to get that into smaller carboys like, weeks ago.

Doesn't look bad to me, I've had odd looking bubbles from time to time without problem.

I think the question was more whether the crystalised honey is different from the liquid left at the bottom, ie. Would the liquid have more fructose compared to the crystal. I'm afraid I don't know the answer. We just did a batch very like this but mixed the honey all together first. I guess the...

I think it will probably be fine, it sounds very like mine though I plan to age it a full 4 years, though I expect only the first 2 will be needed. Mine will be at a year in feb and is still sat on the cocoa nibs...

I would just bottle the first one. At 1.03 it will be sweet, but I've bottled and enjoyed sweeter. How do they taste?

I made a melon mead last year, its tasty but still has a rather large acid bite, I figure ill leave it another year...

I really enjoy these threads though there's an entire diy section over in the beer subforum full of like minded people. You should probably post the details there and link to it.

Maybe I'm missing something, but can't you just disolve it? I dont see any reason to try to covert it back to liquid first. I've not tried it but ive heard putting honey and water together in a blender works well for set honey ...

It depends, for a good answer we need to know the yeast used and fermentation temps. But I can tell you that at that og its going to take a lot of aging, at such a young age the alcohol will be prominent but it should fade. I would leave it 6 months, then give it a little taste while bottling...

You wont stop it with camden. Your only real options are cold crashing followed by stabalisation with sorbate. Or maybe pasturisation. To cold crash you will need to rack it to containers that will fit in a fridge, though to actually stop fermentation you may need to keep it there a while. The...

Brewuk.co.uk now stocks both starsan and saniclean which pretty much ends the need for debate, though you may need to find a good source of distilled or RO water. That said a number if the sanitisers you find in shops here seem to be chlorine based and with good rinsing ive never had a problem...