Recent content by Smom1976

Hmmmm... bad little buggers. What can I use to stop them?

I'm thinking that the back sweeting is going to be a good option for a fix. I'm going to let these children do their thing, practice hands off parenting, then give them some sugar therapy at the end. :yes: if we don't have to by the additions then great.

My apple juice took over a week longer than the other 3 and with help for my first time. I ended up hydrating yeast with honey added and pitched that into the carboy along with the other stuff. It still took a long time to bubble. It's still going.

So tasted it before stirring. Ot tasted very dry with a hot alcohol taste. After was strawberry. I'm thinking my goal was when adding the additional honey sugars is/was to saturate the yeast. D47 should finish around 14 % tolerance. I dont think I started it up high enough to have it...

It tasted awful :smh::smh:

I enjoy the monk fruit sweetener hadent thought about that for back sweetening calorie free. :)

Well good news the slow apple juice now is bubbling. However. The strawberry quit.. so we opened it up tonight and took a measurement. Ummm. It registered 1.000 I dont want that. We want something a little sweeter. It did start kinda low in the first place and I thought that might...

It has tiny bubbles rising to the top yet nothing out of the airlock. Will keep it but I dont have high Hope's.

Wonderful I have a plan for the fruit. On second note I pitched the very bubbly yeast this morning. We shall see.

Are we supposed to stir?

Any suggestions as to when to remove the strawberries in the other batch? There is a lot of head space in that bucket we will rack to a carboy.

We are in north florida and right now it's too cold for my liking. I protest turning on the heat to try and counter the cooling bill in the summer. I pulled an ounce of the regular mead must and added the 1/2 packet of yeast I had left from yesterdays coconut water concoction. I have it in a...

The d47 yeast needs it between 59 to 68 our house thermostat is reading at 65 to 67. Its winter here and sitting in the pantry.

We are going on day 3 if the ingredients aren't a problem. My guess is they are. Would I even want to pitch another yeast? I mean wouldnt the must be too old?

Is a yeast started different from rehydration? I did rehydrate the yeast per package directions. I didnt think about preservatives. I originally just wanted the gallon size container but at last min decided to use the juice so it was an inexpensive juice from target. (The water containers are...