Recent content by spangltk

It was around 1.030 when I transfered to secondary. A bit later a pile of yeast dropped but the mead is still hazy. I haven't taken another measurement. I don't want to risk oxidation or anything. I plan on giving it 2-3 months in secondary. Do I worry more about autolysis or risking oxidation...

First mead I'm making. I step fed the yeast (Monchet) and hit 2/3 sugar completion within 9 days. I then transfered to secondary. It's been in there for 3 weeks and all of the yeast has settled to the bottom. I plan on keeping it there for another 2 months before bottling. Should I worry...

AFter reading around I've decided to ferment 1/2 gallon in a 1 gallon glass jug. Hit it with a wine whisk multiple times a day. Introduce oxygen into the jug before 1/3 sugar completion. Between 1/3 and 2/3 I'll just use the whisk to shake out the co2. Then transfer to secondary after 2/3 and...

Hello, I'm on my first mead. I didn't aerate the co2 out enough during the first few days and seem to be paying for it. Last night I was at sugar completion and transfered to secondary. My PH was at 2.8. After adding 1.25 tsp of CaCl to 1 gallon of mead the ph was still 2.8. I read that Co2...

I jostled a keg a few weeks ago and my ball-lock disconnect unscrewed just enough to leak out my entire co2 tank. Pretty nervous about it now since co2 refills are a pain and unplanned cost. So now I'm setting the PSI to 15 when serving and then turn it off when I'm not serving. The next day...

My LHBS only carries Munich in a can and it's a 50% blend of pale and munch. So if I have a recipe calling for 3# of Munch LME does that mean I should use two cans?

Jack's recipe contains steps to "sweeten to taste" so this might not be a "savory wine". I just got Making Wild Wines and Meads for Christmas. It has a whole section devoted to Savory Wine and says they're great for salad dressings and meat marinades, not drinking.

There was almost no bitterness. It tasted like a stick of juicy fruit both when it entered and left primary. I went ahead and dry hopped it with 3 oz of Crystal (2 oz were my own additions). I also brewed a half gallon batch with an ounce of Centennial. So I could blend in some bitterness in...

Thanks everyone for the confirmation. Went to the homebrew shop and two gallons of extract put me right on target for 1.061. Little disappointed with the hop flavor. I used 1.5 oz cent. and two ounces of crystal (1 at 15 and the other at flame out). I had another ounce for dry hopping but went...

Numbers for the kit don't add up with what I have in my Hopville entry and I was wondering if anyone can confirm. Ingredients: 2 lbs Briess CBW Brewers Gold Dry Malt Extract 3 lbs Briess CBW Amber Dry Malt Extract Specialty Grains: .5 lb Caramel Vienne Malt .5 lb Caramel Wheat Malt...

Interesting! do you have a link to that episode?

I think that'd be a waste of Starsan! Malfet worries about the organic material - but in an interview with it's inventor on Basic Brewing Radio, Charley Talley seemed to be saying it can handle the organic material. Please post whatever 5 Star response you get back here. A co-worker of mine...

I'd be worried about extracting tannins, acidity, etc. from letting them sit too long. Is this a proven method?

Just had a chat about it with my sister in law in her last year of food chem at Purdue and thought I would share: sis: freezing anything doesnt kill bacteria. it only prevents them from continuing to grow. once at room temperature the cells will divide again like normal. and yes ice is...

I would buy store bought ice and distilled water. I read on this forum that ice sold in grocery stores has to be under FDA regulations. I also haven't heard of any outbreaks from ice/bottled water. I'm still looking into that though. I'll monitor the temp I do this first - But I'm hoping...