Recent content by Sprockethead

Thanks ShareBrewing! The recipe I used in the primary was approx 5 gallons freshly juiced apples, 7 lbs honey, Lavin D47 yeast, cinnamon sticks, lemon and cloves. Brewed at 60 degrees, then 50 and now 40 degrees for 2 months. Racked off yeast sediment a week ago, carboyed with airlock. The...

I need to go south for two months. Would it be safe (if not beneficial) to leave my Apple Mead in the secondary carboy until I return? The room is still 40-50 degrees. The taste is a bit yeasty still.

Tha Thanks Laughing Jack. I did rack it to another carboy but left in the cold room. I’ll try to test again before bottling in two weeks.

Well I racked it and tested the Meade. It floats at 1.000 FG. I tasted it and after two months brewing it is still a bit fizzy and yeasty. Smells awesome but the taste seems unfinished. My cider room temp was 50 degrees but has dropped to 40. Is that too cold? Shall I move the second ferment to...

I’m new to Brewing my apples. I’m making a spiced Meade with cinnamon and clove. It’s been fermenting in a carboy at approx 50 degrees for two months. I did not yet have a hydrometer when I made it, but have one now. The airlock is bubbling less than once per minute and there is about 1 1/2...