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I completey agree!! Beer Hype has gotten rediculous!!? But, then again, it's the people that make it rediculous!!? Very gullible?

What is your current fermenter? Is it one of those "conicle" styles with a sampling tap at the bottom?

Thanks for the info.

Hi Dan O, Thanks for the input. I also use a hydrometer for readings and always take taste samples. Although I didn't taste this batch yet, as it did not look appealing at the time. It has cleared a lot, since the time of the 2nd GR? It was very "murky" with that sediment. Now it just has the...

Thanks for the info. I have always heard with that much headspace, whether it be Mead, Beer Wine or Cider, you almost guarantee enfection, even with a CO2 blanket? I always try to have at least a 2"-3" headspace? Does Kveik Yeast normally leave this much sediment? This is the most I've ever...

Thanks for the info! Cheers!

Hello, Just curious if anyone has had a similar experience with Brewing a 1gal batch of "Mango-Pineapple-Jalapeño" Mead? I used: 100% juice and 1 pepper (quartered w/seeds) 2 1/4 lbs OB Honey 1/2 cup black tea for tannin, 1/2 tsp Ferm Aid, 1 box of raisens (chopped) 1/2 pack of "Mangrove...

I have a hand-held sanitizing light that's designed for taple tops, etc. This kills the corona virus with a close wave over the surface. Could th this work for pasteurized liquid? Also, this Wouldn't work if the liquid is already in a brown bottle, correct?

So you're saying that so I DO need to pasteurized again, even though It's been pasteurized before? Isn't this process only for the removal of unwanted microbes in your Wine? I would still want some of the yeast to remain to carbonate the Wine in the bottles, correct? I still have the priming...

Is this the same when the Wine is made from 100% pasteurized store bought juice? No preservatives. Plus, I'll be using grolsch swing-cap bottles.

Thank you. Since this fermentation was a lot faster then expected, how long do you think I should condition in the bottles before It's ready to drink?

Thank you for the input. If It's a 2-1/2 gal batch, would 2 campden tablets be enough or should I use 3? Also, to slightly carbonate the Wine in the bottles, do I still need to backsweeten/prime with sugar?

Sorry, I thought I posted in the Wine forum?

Hi All, I'm making a Mango - Pineapple 100% Fruit juice wine! No preservatives and I used Lalvin 1118 Yeast. I have read in the recipe for this, that I should leave the Wine in the first fermenter for at least 3 weeks, then rack to either bottles or secondary fermenter. The OG reading was...

Just curious about the your advice on when to rack? It's been in the Fermenter for 10 days. So, the lees is probably about 2 inches thick on the bottom. Are you saying that this will slowing get to 1/4" or I should rack now because It's well over 1/4"? Just checking?

Thanks for the info! I'll check into getting one of these! Cheers!

Hi All, I've got a question that I think I already know the answer, but wanted to make sure? I've converted my refrigerator to a fermentation chamber by using an Inkbird temp controller. I live in Florida, so the outside ambient air temp is starting to get around the upper 50's to mid 60's at...

Thanks! What about taking readings? When should do another?

Hello, I'm making a fruit Wine from store-bought 100% fruit juice. It's Mango & Pineapple. There's no preservatives in the juice. Just juice, bruised raisins and Lalvin EC1118 Yeast. I took a OG reading and it was 1.087. It's been in the Fermenter for 1 week. I have the Fermenter set to 70°F. I...

Thanks for the info. Do you know how many days I'm supposed to shake the fermentor to degass the Krausen? I thought I read twice, for the first week or so?