Recent content by Jared25

I am looking to add cinnamon and oak chips to cider in secondary fermentation for a week or so. I have not added spices before, so is there a concern with adding it straight in or do I need to sanitize the spices somehow? I can boil the spices but I'm concerned that it will pull a lot of the...

First time making cider and I'm researching what type of cider or juice to use and I'm wondering where everyone gets their cider or juice?

Has anyone smoked mead with a smoking gun before? If so, how did you judge how much smoke? Its very easy to oversmoke so im unsure of how to do this.

Sounds good. I was planning on 4 week primary, another 2 in secondary and then rack for 6-12 months. I'll have 8 bottles so ill taste them at different aging periods to test it out.

Should I cold crash it so soon? Its only been fermenting for 3 weeks.

No I'm brewing small batch in Quart jars with fermentation caps. This is week 3 in primary fermentation. I didnt put Campden in it, which now reading on it i think I should have.

This is my first batch of mead, so im not exactly sure whats going on. But there is a white milky substance that im unsure of what it is. I have attached pics. Is this ok or should I do something about it?

Thats great to hear. I used local Colorado Clover honey

I am new to home brewing and made mead last night in a gallon carboy. I have attached pics of the yeast activity and wanted to make sure everything is looking OK or if I did something wrong. Any advice is appreciated!