Recent content by savion47

for those whose meads have not cleared you could try sparkeloid or bentonite. They work very well for those meads or wines that just wont clear. I have had great success with them.

so this may be just me, but wouldnt making a caramel, adding some water to it and using that give you more caramel flavor, and be cheaper

Now you are making me worry, mine smells great as its fermenting.

whats real tastey is a cider (carbed apfelwein should work too) and stout mix... real tastey

From my experience Belgian yeasts always take their time. I've had them take between 14-22 days to finish fermenting

real excited to hear the results of this

I may have missed you saying it somewhere but did you kill off the yeast prior to back sweetening, it could be fermenting again.