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72 hours: 1.030 SG, still foaming pretty vigorously.

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Day 12 and 13: still sitting at 1.000. Added sulfite, sorbate, and sparkolloid. Placed back in closet under airlock.

Cherry has been sitting steady at 1.026-1.028 SG (depending on temperature) since the cold crash. Added sulfite and racked off of a very thin layer of sediment. Backsweetened to 1.038 (fiancee likes things ridiculously sweet) and bottled. Bottled stuff hazy due to fresh honey, but should clear...

Traditional has been steady at just over 1.000 SG since last update. Racked off of a thin layer of sediment, onto sulfite and sorbate, then bottled to free up the jug. Pleased with the outcome and shocked at how quickly it cleared up without addining any fining agents beyond the initial dose of...

Gotta love when yeasts ferment violently :rock:

Nah, especially not in an apartment. Lol

"This is what we got consistently in the lab tests, YMMV"

A little under 24 hours: 1.064 SG, foaming quite a bit, glad I'm not using a carboy.

Day 10: 1.000 SG, racked off of bentonite and degassed vigorously with a degassing want and a drill. Day 11: 1.000 SG. Quite a few particulates have fallen out of suspension. Still seeing a little positive pressure in the airlock.

Traditional Day 23: 1.002 SG racked off of bentonite and degassed vigorously with a degassing wand and a drill. Day 24: 1.000 a lot of remaining particulates have fallen out of suspension, very clear without additional fining agents. Just need to wait for small missed bits of raisin to sink...

Thanks, I'll keep these things in mind for my next batch. Who knows when that will be, lol. So many batch ideas, so little time.

Will be updating this regularly (probably at least every 2 days until I rack from primary). As for the honey/hop suggestion, that was why I went with a very low alpha acid hop. Want a slight amount of hop flavor and a little citrus character along with it. Only added the carapils at such a low...

1 gallon Wheat Braggot 100.25+1=101.25

Brew pics\screenshots.

Just got around to brewing this late last night. Here is the finalized recipe: Aiming for ~1 gallon bottling volume. Wheat Braggot recipe idea: 2oz carapils for body and head retention 1Lb wheat LME (LHBS sells a wheat extract that is a blend of 65% wheat, and 35% 2-row barley) 1Lb honey...

I had been thinking about that exact issue. Will likely top up to make sure volume of water going into fermenter is as close as possible to 1 gallon, plus volume of malt and honey. Also keep a lid on the pot as much as possible.

Mostly finalized recipe. Does anyone have any input for the unknowns? Aiming for ~1 gallon bottling volume. Current recipe idea: 2oz carapils for body and head retention 1Lb wheat LME (LHBS sells a wheat extract that is a blend of 65% wheat, and 35% 2-row barley) 1Lb honey 0.11oz lemon drop...

Pic on day 9

Day 8: Slightly above 1.002 SG Day 9: Slightly above 1.000 SG