Recent content by SimPilot

Still doing it with notebook, but want the bot to analyze it for tips and tricks.

I started using xAI "Grok" to help with my batches; daily update smells, stirring and FG. Grok remembers and updates progress. Anyone else tried this? It's kind of amazing IMHO. Here's a copy/paste of my progress.

https://www.homebrewtalk.com/threads/brays-one-month-mead.429241/ https://www.denardbrewing.com/blog/post/BOMM5gallons/

Just did a taste of a batch with a horrid smell and suddenly it's all gone. Weird... it's been chilling (literally) in my garage during negative C temp and suddenly cleared up and got rid of smell. I guess, it's time to bottle.

This batch turned out delicious. It's clear, smells amazing and taste great. Edit - Forgot to add. This batch produced 6 x 1.5L and 8 x 750ml. Bottled on the 27th Dec. I moved it to garage (ie cold crashing) on 25 Nov.

If this is the only one of it's kind in your inventory, I would throw it away and stay away from this brand. That doesn't look right at all.

Other course of action is to create 5 gallons and then divide it. I like to add fruits once fermentation is completed. I use BatchBuildr - MeadMakr to add enough honey to go slightly past tolerance of yeast (ei 14% abv).

One have to be careful to find raw honey that wasn't treated with heat.

I did. With only 50 batches behind my belt, I'd rather be more on the safe side.

I've done no nutrient mead. It would take 3-5 times longer. Wild yeast is an unknown - it could produce anything from a super low abv to most horrible sulfer smelling "beverage". Given that most people don't like to take chances with expensive honey, you would find very few to none trying wild...

I'm using it for cyser and not basic mead Notti ale yeast produced great smell and taste, just slightly bitter. I've done 2 batches (dry and sweet) and all turned out great. Right now I'm doing another cyser with notti-ale with plan to step-feed it just as a test run.... Compared to other...

Did you buy kit online?

While following nutrient protocol, when brew is dry, you add little more food (honey) until it goes dry and keep doing it until it stops going dry.

I've used LalBrew high performance nottingham ale yeast to do cyser which topped out around 15-16% while step-feeding....

Looks like it has a potential of 8.5% abv if it completes fermentation to dry.... reminds me of my attempt of low abv mead. One month, low abv mead test.