Recent content by misteradam

Hi all, I have some mead in the carboy, it's been sitting there for just over 2 months now. Unfortunately I will have to relocate in a month and need to bottle it up before I can safely transport my hooch. So...if it's done fermenting but is still hazy, will it ruin the mead to bottle it?

username: misteradam good luck all! :mug:

this brew came out tasting great. i highly recommend it.

i threw an additional lb of honey in the boil to get the ABV where i want.

i'm about to bottle a batch of that this weekend.

the re-carbonating didn't pan out. when i try to add additional sugar to the bottles they foam up and spill all over the place. i will enjoy the semi-flat beer as much as i can. at least it's a cheap recipe!

thanks for your thoughts, guys. i think i will wait another week to be safe and then add more sugar.

Hello, I have just finished carbonating an extract brew I made. This is the first time I've poured sugar into the bottles instead of using the pre measured sugar drops from coopers. Well, it's been 2 weeks ( it's a cream ale ) and while there is carbonation, it's not carbed all the way...

yeah mine too.:mug:

thanks for all your input, guys. i'm leaning toward Boo Boo's explanation. If it's possible that some of the bottles kept fermenting, that would fit what happened. I added additional lactose at bottling time to about 25% of the batch. I'll have to look up what fusels and ethenols do to my...

i don't know what happened. i've been drinking my 2nd batch for a few weeks now, a cream stout. the fermenting went a little awry and i added amylase enzyme to it. it was all fun and games until tonight. after 3 beers it hit me like a fire truck. ( i've had 3 of these before many times )...

ah cool that's a relief! thanks guys:rockin:

how long should i wait for a yeast cake to form? i know the fermentation started, but it slowed down really early, after a few days, and there is still no yeast cake, and no airlock activity. all i can do is take a hydrometer reading a few times. i forgot to take one in the beginning...

thanks, i wasn't sure if no yeast cake was normal at this point. from the reading i've done, i plan to just let it ride until it looks like clear apple juice again, then drink the last bottle at 2 or 3 months.

I used red star montrachet yeast. It's been 68-70 degrees I used store bought apple juice, the only thing it has is apple concentrate, water and ascorbic acid. It was the cheap stuff from walmart.