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Pics of traditional and cherry at day 23. Clarity of traditional coming along nicely. Cherry is amazingly clear, when shining a light on the other side, could read numbers on the bottom of the jug. Just need to test stability by bringing back to room temp. Contrasting pic with overhead lighting...

Traditional Day 22: 1.004 SG Day 23: 1.003 SG Cherry: 3 weeks: racked off of bentonite. Day 23: racked off of additional sediment, removed from fridge. Allowing to sit at room temperature to see if fermentation resumes or is halted. Degassed thoroughly in new gallon jug, to give a co2 blanket...

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Brewsmith 3 for android. Not freeware, but mostly spot-on with estimates on starting gravities. I was looking at tilt units earlier, they seem very ipressive. Maybe I'll be able to spring for some at some point in the future when i'm more experienced.

I have a few meads almost ready to bottle, and was thinking about doing a wheat braggot for my next test batch. Looking for some input on a recipe I've been tinkering with. Looking for something simple, but with some depth of flavor and body. Extract preferred, maybe some steeping, as I do not...

Wouldn't let me attach a new image to the reply for some reason.

I have a 2 gallon bucket i was planning on using for this. Targeting 1 gallon as the bottling volume. Yeah, definitely light compared to the couple of batches I should be clearing and bottling soon. Shooting for a cross between an American wheat (og 1.040-1.550, fg 1.008-1.013, 4-5.5% abv) and...

Regarding sulfites: https://www.quickanddirtytips.com/health-fitness/healthy-eating/myths-about-sulfites-and-wine Found that article through Scientific American: https://www.scientificamerican.com/article/myths-about-sulfites-and-wine/

I was thinking about doing a wheat braggot for my next test batch, and would like some input on a recipe I've been tinkering with. Looking for something simple, but with some depth of flavor and body. Extract preferred, as I do not have the space and/or equipment for grain brewing. Aiming for...

I'm new to this as well, been reading/watching/learning for a few years, but this is my first time fermenting. From what I've heard/read it is still prone to oxidation (have never brewed beer, so I can't offer a comparison. It's on my to-do list though, first try a braggot or three, then beer)...

Day 6: 1.012 SG 1 week: 1.006 SG Skimmed off blackberries with a fine mesh strainer.

Traditional Day 20: 1.008 SG 3 weeks: 1.007(ish) SG Cherry Day 20: Extremely clear. some particles still in suspension, but can see a light on the other side of the carboy and illuminate/see details in/on the layer of sediment. 3 weeks: no change from day 20, still cold crashing.

1 gallon traditional 1 gallon cherry melomel 1 gallon blackberry 90.75+3=93.75

Update: 19 days. Traditional at 1.011 or 1.012. Racked off of the raisins to a new jug, and added bentonite. Will rack off of bentonite when gravity falls to or below 1.000. Should be around 15-16% abv at completion. Cherry racked off of fruit, gravity at 1.028. Decided to cold crash combined...

On another note. 5 days in, and gravity is at 1.024. 6 days: 1.012 SG

I caught the honey issue after taking a second look at the label. Updated it in the calculator. As for the berries, there wasn't really any juice until after it sat in the pectinase bath. Even after making the adjustments in the calculator, the gravity is still significantly higher than the...

Update: Degassed and checked gravity at approximately 60 hours from pitch, since 1/3 sugar break had almost been achieved at 48. Gravity at 1.059 or 1.060. Final dose of Fermaid-O added (3 grams total, not 4 as anticipated). Now to let it do it's thing with minimal interference until time to...

48 hour degassing and Fermaid-O addition: 1.063. With the amount of off-gassing occuring, I think I should put a little less starsan in the airlock:

No problem