Maylar's latest activity

There are not many yeasts that can go that high. The yeast will most likely end fermentation at around 16% abv and you'll end up with a...

Nice of you that you want to help, but this is the typical beer protocol which does not apply to mead. There is no real kräusen on...

I've been thinking... there is good reason that the fall is the traditional time of year for fermenting wine/cider/mead: * In the fall...

Just give the hydrometer a spin with your fingers to break the bubbles away before taking a reading. It'll be close enough.

I have a Tilt and I love it. Yes, it has a couple issues like the biggest one being foam and crud get stuck to it. It measures gravity...

Yes, and as you said definitions vary. In the US and UK cider is made from apples and any other fermented fruit is wine. In Italy, wine...

I use a 1.6 gallon mini keg for my ciders, inside a small fridge with the tank external. I have a gas line (not visible here) with a...

With that high gravity, Pure O2 prior to yeast pitch and again at 12 and 24 hours would have been useful for the yeast colony. At this...

The OP doesn't say where he/she is from. In some parts of the world wine is from grapes and any other fermented fruit is cider...

A swamp cooler is definitely better than nothing. How you proceed will depend on your commitment to the hobby. In my early days I...

I would personally use the 71b. In my experience it is a little more elevated temp friendly (assuming you are going to ferment in a...

Fermentation temp. One of the reasons why I do my meads in the winter months.

My only comment would be that D47 is famous for creating off flavors (fusel alcohols) when fermented at temperatures above 65 deg. F...

Don't overthink it. Those 3 piece airlocks take a good amount of pressure before they "bloop".

Not really. I once used an entire packet of 71B in a half gallon of cider. It was done in 3 days and created a huge pile of lees in the...