Recent content by yesferatu

Is there a way to pasteurize like a gallon at a time in a double-boiler setup? Since I'm kegging, I don't think it matters if the cider is still when I'm done. I'm not crazy about exposing it to oxygen for that long and I'm certainly not going to boil it. I don't want to be too paranoid...

Hey guys, So I'm clarifying 2 batches of cider and I wanted to backsweeten them. Both used Lalvin EC-1118, one had a cup of cane sugar, the other had 5. Their O.G.s were 1.05 and 1.07 respectively, both now 1.000. Now that they're both done, I was debating adding some Tree Top frozen...

This would be a good time to ask about heating. I keep hearing conflicting reports on heating and raw. Is there a clear answer on that? I've always heated just before a boil for 20 min or so. Is there any danger/benefit to cooking vs. raw?

So, I remeasured a minute ago. The blueberry is at 1.000 The traditional is at 1.030 I've poured all of the traditional back into a carboy with an air lock. I might just be able to live with the blueberry. I had a couple hopefully quick questions for the FUTURE!: 1. If I do want it to be...

It's only been about a month. They're pretty well carbonated at this point. I'm going to need to find a good way to yank out 40 corks and degas. Once they're back in the carboy, I need to decide if I should just let them finish or I should stop them artificially. I normally don't need to...

Here's a stupid question... How can there be any residual sweetness if the gravity is at .994? Am I just measuring that wrong? Shouldn't a sweeter mead finish over 1.000? *Botigol... 1. I took SG readings initially from both. The blueberry was sour, but at around 1.000. The sweet was like...

That's an interesting point. This is the first year I've stored cases in my basement, which is warmer. I hadn't considered that. So...if I do decide to rebottle or something, how can I be sure it won't happen again?

Thanks. I knew better the next day. It was actually part of two 5 gallon batches. I needed to sweeten a blueberry and I had a traditional sweet that I used to correct it. They've both been aging for over a year, so I figured they must both be done. Not so much. I'm tempted to pour them both...

Hey guys, So, it turns out I bottled way too soon and I have 4 cases of bottles that won't stop spitting out their corks. I've been making still mead for years and I've never seen this before. Now, I understand I should have crashed it first or tossed in some sulfates, but I've never...

I'm in Wisconsin, but I never pay more than $3.00/lb. for local honey. Our farmers' markets usually run about $9-$15 a pound. Contact your local apiaries and see if you can buy in bulk. One organic food co-op here charges $4.50 a pound, but if you call the apiary directly, they only charge...