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yeah, its just co2 bubbles kinda hanging on to the side. its a non-issue.

its all good, man

There is a local root beer bottling plant that carbonates their products using large vats and not quite airtight lids after dropping some dry ice in. I've made "fizzy fruit" by putting them in a closed cooler for a while. I would think that it should have a somewhat carbonating effect on the...

Yeah... Well curry, while delicious, doesn't get me drunk. Lol

I was considering the rum idea from the get go, but you could always add that anytime. Sorry for highjacking the thread with this, but I very much wanted to make something like this this summer. I have a 6-pack of coconut milk is need rid of.

No, I made a starter the other day and within hours saw lees at the bottom. Yeast energizer is to restart stuck fermentation, but is sometimes used along with the nutrient in high og cases. I've never needed it for any of mine... Yet. Just because there isn't airlock activity, doesn't mean that...

I am absolutely loving this! If you put the mead in the pumpkin, drop the dry ice in, then place the entire thing in an igloo cooler and close the lid, it should carbonate it.

Did you come up with that yourself?

Hey that's what we're here for

where did you get your recipe for your pina colada mead? i'm wanting to do one this summer

i wouldn't know anything about how much to suggest for you to use. maybe experiment and taste a bit first. i've never done anything with oat water so your guess is as good as mine. and yeah, i'd add the brown sugar to the secondary. i'm guessing this is for a one gallon batch? if you're going...

i've heard of people using some cinnamon and brown sugar with good results. oat water would be good, as well! you're going to want a yeast that isnt going to tear up those flavors. i would personally use lalvin d-47. it made my apple pumpkin cyser pretty good and i can taste everything i've added

haha, would be a lot of fun. now... how do we carbonate it and transfer it to a pumpkin to serve out of?? that would be a party!

Well, I decided to splash rack when I made an apple pumpkin cyser with a very temperature sensitive yeast and I felt the side of the fermentation bucket and it was over 100 degrees. The smell was paint thinner and the taste was isopropyl. That's when I was either going to dump it or splash rack...

I had to splash rack a batch that tasted and smelled like paint thinner because it got hot during primary. Tastes great now, but my point is... Splash racking is considered more of a last resort to a possibly ruined batch. You're exposing it to things you're not really supposed to and can end up...

Hmm... You added nutrient? Maybe a little energizer? What's your gravity now?

It did seem like a bit much, but wasn't anything a decent braggot maker couldn't handle. I think I'm going to go overboard and get one of those gigantic pumpkins. Just a thought... Braggot doesn't need as much time to age. Should be good after just 3 months, so we could do this and have it...

Here we go. http://www.sloshspot.com/blog/02-25-2009/How-To-Brew-Pumpkin-Beer-in-a-Pumpkin-in-20-Easy-Steps-125 I just got beersmith 2 if you want me to play around with recipe ideas. A braggot would be nice. Maybe a cinnamon pumpkin with buckwheat honey? Something like a dunkel for October?

I like this idea a lot! I can't imagine it being all that difficult.

In my experience any off flavors or smells diminish after aging a few months