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I too have a septic system and I use Iodophor. Not a good idea?

I brewed a nice Cream Ale on Friday, and a Honey Wheat on Sunday. :ban:

Apfelwein From Wikipedia, the free encyclopedia Jump to: navigation, search Main article: cider ApfelweinApfelwein (German, apple wine) is the German form of cider, produced from apples. It is also regionally known as Ebbelwoi, Äppler, Stöffche, Apfelmost (apple must), Viez (from Latin...

Yes, I rack only twice - once from primary to secondary, and again from secondary to tertiary. The amount of sediment that falls in the tertiary is negligible. I just recently got into making ciders and apfelweins, so I can't reallly comment if there are any year-to-year variations relative...

I make my ciders every fall and let them ferment and age in my basement which varies in temp throughout the year between 58-70 F. My ciders / apfelweins are: 4 months in the primary 4 months in the secondary (usually on medium toast American oak) 16 months in tertiary That's right - 2...

Here's one that I made almost 2 years ago that is still bulk-aging - it's not perry and it's not pear wine, but it is a Pear Mead!: 10/01/2006 – Pear Mead I purchased 28 pounds of pears at a local Farmer's Market and decided to make a pear mead from them ...

Here is one that I made almost 2 years ago which is still bulk-aging: http://tinyurl.com/yp5dnk - GL63

Read This: http://tinyurl.com/ytuunn - GL63

You do not have to boil or pasteurize your honey - the only thing that will do is drive off flavors and aromas. The key is to kick-off with a strong fermentation to overpower any nasties that may be present. Also, I would steer clear from any of the liquid yeasts as they have proven to be very...

Most ciders are drank waaaaaaaay too early. Let this one bulk-age for at least one year before deciding to either bottle or keg. Trust me. - GL63

You may want to consider holding off for awhile before doing any bottling. All the meads I make these days get bulk-aged for a minimum of 2 years before I bottle. With that being said, I prefer to bottle my meads in standard 750 ml wine bottles using amalgomated corks. YMMV - GL63

I find that, as much as I like EdWort's original recipe, I find that using Wyeast 3068 Weihenstephan Weizen Yeast instead of Montrachet, makes for a superior Apfelwein. Try it ..... it may give you the flavor characteristics you are looking for...

Wyeast Weihenstephan 3068 makes a superior cider or apfelwein - give it a try on your next batch and try to let it age for a full year before bottling or kegging. :ban: - GL63

Thanks but no thanks !

And when you're done waiting, prepare to do some more waiting. Meads require LOTS of patience. - GL63

JAO finishes with a lot of residual sugar and therefore, you would not need to add ANY additional sugars - bottle or bulk. The fact-of-the-matter is however, is that JAO - or any mead that finishes sweet - is not a good one to carbonate, unless of course, you are set-up for force carbonation...

I'm not sure why one would would think that there is a potential problem if their meads do not clear within a few months ..... Depending on the yeast strain I'm using, I will go a minimum of 2 months before racking for the first time, and in the case of some of my meads where I use a strain that...

You can - and should - aerate your must twice a day up to the 1/3 sugar break which typically occurs 3-5 days after pitching your yeast. What is the 1/3 sugar break? A simple example woud be this: Your OG = 1.099 - Your 1/3 sugar break = 1.066 - Your 2/3 sugar break = 1.033 Get it? :ban...

I still consider it to be a work-in-progress - I've only drank a few bottles, and although the last one was much smoother and more fully integrated than the first several, it still has another year or two to go before it reaches it's full potential IMHO. This was one of my earlier meads and if...

Here is one I made almost 2 years ago .... check out www.gotmead.com for this - and other - Acerglyns: 06/06/2006 – The Omen’s Acerglyn I made a 6 gallon batch of Acerglyn using the maple syrup that I bought when I was in Kitchner, Ontario a couple weeks...