Recent content by JP Smajda

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In conclusion: I took a quart of the mash and added a packet of 1118 to it, didn't ferment anything. I gave up. boiling it down to a syrup and saving it to add to other ciders.

hey, sorry for my delay in replying here. I don't have any more to add, unless you have more specific questions

I usually do that, however this brew is a result of me using the byproducts of another product. (See first post.) The logistics of it being a secondary is not even close to what I have going on with this.

yep. hanging out at the same level.

How long of a start was this brew?

I have the most stubborn batches of cider I have ever contended with. At this point, I have pitched three kinds of yeast (including a double dose of 1118), given ALL of the yeast nutrient I was intending on staggering and added some DAP. We are talking about 8 batches of 4 gallons each...

This is exactly what I did. Opened the bottles, left them open for 3 minutes. I have no science to back up the 180 seconds, but I did a trial run with 4 bottles and it worked. Then I did the rest. About 40 bottles.

(all temps are F) Tried the sousvide method. I actually thought it was going to be safer. I started from 70º water and tried heating it up to 140º (thought I'd avoid the temp shock of the glass.) I was going to cut it after about 10 minutes. Well the temp never reached 115º before I cut it...

Is this your first time doing a wild ferment?

Hey Jim, I second everything CKuhns said. One thing that is consistent is that the honey itself tastes a lot more like the really cheap stuff you get in packets at a gas station or in a hotel. It does have a very strong "molasses" like flavor that comes through. It is best as a background flavor.

Please forgive the potential sacrilegious question. But since we are cooking the hell out of this honey, is there any reason not to use Bakers Honey? Its so much cheaper. https://dutchgoldhoney.com/product/bakers-special-honey-60-lb-pail/

I've been surprised at how much this has been freezing. I've gotten those 8 two liter bottles down to about 3 and they are still freezing to a slushy state. This stuff is DANGEROUSLY smooth.

This is my work from today. This is a high gravity mead (16ish%) I have a chest freeze that apparently goes down to -20ºF. The bottles froze to a slightly firm slush. I let each 2 litter bottle thaw about 5 cups out, saved that stuff to rebottle and refreeze. I doubt its going to (refreeze)...

The flash is a bit deceptive, but yeah, they are almost done. When it is a solid block of ice, I only let about 50% thaw. The rest is basically a flavored water.