Search results

My mead is aging away in secondary, about 2.5 months old right now. I just checked it and the SG is 0.992 and the PH is lower than I can measure. It tastes really tart. The SG is fine and where I'd expect given I used premier cuvee, but the acidity worries me. Can I fix this? Should I add...

Yeah, that's one of the things I learned after making this one that I can't change. I'll use spring water on the next one for sure, or at least let my city water sit out overnight to get rid of the chlorine. My hope is the staggered nutrient additions (and my tendency to make rounded...

This has been bottled for a while now. I never did pasteurize the bottles and haven't had any issues whatsoever. It is bottled in 750ml pellegrino bottles with screw caps. It's carbonated like champagne. The stuff is delicious, like apple champagne. The pellegrino bottles are my current...

n00b question alert! Would like to brew this up this weekend. Do you steep the grains first, then sparge, then add LME, then boil for 60min? If so, what volumes and temperatures and times? Or do you just throw the whole thing in the boil?

I'm about 2.5 months into my first mead. I second-guess all my choices every day, but so far I'm leaving well-enough alone. My recipe was: 15 lbs sam's club honey Distilled water to 5 gal No heating, just shaking to mix 1 pack Premier Cuvee yeast Staggered nutrient additions in the...

5 gal of Graff bottled ready to drink by this Friday. 12-12oz bottles of my first pale ale left; didn't go great; I suspect funky water 9-750ml bottles of 2-year old apfelwein that is fantastic 18-750ml bottles of a simple juice-only cider bottled about a month, needs a few more months 5 gal of...

I have a 1 gallon batch of TJ honeycrisp cider going right now. Been bubbling about a week now. I added 2 cups of maple syrup and used Montrachet. Hopefully the maple flavor doesn't get totally stripped out during the time it takes this to smooth out.

I may take some time tomorrow and do it. It's only been carbing for about 2 weeks, so maybe if I just leave it, it will carb up more and lose the apple taste. Can't hurt. And I didn't really have the patience either. I just got distracted and sidetracked and never bothered to do anything...

Right now they are just hanging out in a closet. The 2 cans AJC have carbed it up nicely without pasteurizing. I thought about it, but it hasn't needed it yet.

FYI, I bottled this on 10/31. It actually carbed up after a week and now, 2 weeks later, this stuff tastes great. So primary for 2 years, bottle with 2 cans AJC, and it carbs up and tastes great. I hope I can leave a few bottles laying around another 2 years.

Well, today I racked it into another carboy on top of 2 cans of apple juice concentrate. It smells like alcohol, not vinegar, so it could be worse. My hope is that the yeast will be so long-since dead that the juice won't restart fermentation and it will smooth out over a week or two. I've...

I started 5gal of Apfelwein back on 12/11/2012 according to my label. 4.5c dextrose, 4.5c brown sugar, Montrachet. Since then, I changed jobs, moved twice, met a girl, dated, and got engaged. Lots of life and the apfelwein got ignored. After it fermented dry, I sealed it and it's just been...