Search results

Thanks for the info. As I said before, I wasn't really expecting to see anything after only a day and a half. But it's nice to know that I should begin to see a little progress in another day or two.

I got my first batch of sake started yesterday. I wound up with about 11-cups of rice out of a 5-pound bag. About how many days does it typically take to start seeing any noticeable activity? So far no signs of mold or any other activity, but I wasn't really expecting to see anything this...

I went ahead and took you guys advice and ordered 5-pounds of short grain rice from Amazon. I may have paid a little too much, as it was 15 bucks and change for the 5-pound bag with shipping, but I couldn't find any locally. There aren't any Asian markets within a reasonable distance and all...

OK, thanks. I'll likely just brew this batch and hope that it wont be too terrible, and next time I'll buy some sweet, short grain rice. Will the ABV be severely affected by the long grain rice? Also, how many yeast balls should I use for the whole 5-pound bag? Will 4 do it or do I need...

Is long grain rice usable when making this? I have a 5-pound bag, but I'm worried the starch content may be too low?

Has anyone ever tried to make sake by this kit before? I've never made sake myself and wanted to give it a try. This kit claims that you can add your own rice to make a bigger batch. I have a 5 pound bag of rice that I can add. The kit says that the koji and lactic acid are already mixed in...

I have to bottle some wine tomorrow. I have a Portuguese Floor Corker, but last time when I used it, the cork went way too far down into the bottle. So does anyone have any tips or suggestions on how to use it better, so that I can actually get the cork out of the bottle this time? Last time...

I read in another thread elsewhere on this forum that a sulfur smell can also be created by too many nutrient's. I had assumed that was the case here due to the smell and the fact that the must in the carboy has been fizzing constantly like crazy. It's got the entire closet smelling like...

I used 8.25 pounds of raw honey, K1-V1116 yeast, well water, Fermentation temps are in the high 60s F.

I've heard that sulfur smells like rotten eggs, and to be honest, that's exactly what this smells like. So I'm kind of worried about it. making cider, beer and wine is so much easier compared to this. There seems to be so much more to worry about when it comes to making mead. This is my...

So I guess I really messed it up then? The mead really has a fowl odor to it, I assume it's from too much yeast nutrient? The smell wasn't there prior to the last nutrient addition. Is there anything I can do or is my Mead ruined? I read online that the nutrient estimates are for wine, so...

Does Fermax contain urea? I accidentally added twice the amount of yeast nutrient to my mead that I was supposed to, and I'm worried about increased Ethyl Carbamate exposure. I added 2-tablespoons to a 3-gallon batch of mead. I later read online that I was only supposed to add one.

I have a few empty liquor bottles saved under the cabinet from a few years ago. Are they usable for mead or wine or should I just stick to using wine bottles and toss the liquor bottles out? I know the liquor bottles wouldn't work for beer or cider, as they would most likely break due to C02...

It was 11.5g of dry ale yeast. It said it's for a 5-gallon batch on the packet.

I made a 2.5 gallon batch of hard apple-pear cider tonight. I was in a hurry to go have a few Saturday night beers, so I think I added way too much yeast. After pitching it, I noticed that the label says it's for 5-gallons, so I should have only added half a pack. Is my cider going to be...

I think you're right. I'll have to purchase one of those before the next batch. It looks like they make testing a lot easier with far less of a risk for contamination.

It's a 2-gallon batch. I have the plastic tube.

Is there any way to test the specific gravity of beer without a beer thief and test jar? I have the hydrometer, just not the beer thief or test jar that usually goes along with it. Putting the hydrometer down into the beer fermenter just causes it to sink to the bottom.

I cancelled the EC-118 and ordered the K1-V1116 yeast instead. I'm stuck with the D-47 though, so I'll just save it for something else. I will try to aerate early on and split the nutrients into two different additions, both before and during the actual fermentation. I'm not that impatient, I...

I guess I'm out of luck then with D-47, as it's about 70 degrees in here right now. I might could have accomplished this temp goal back in the winter, but since it's getting so close to spring now, I probably can't. I guess now I'm going to have order some more EC-118. I guess I can just save...