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Yeast needs to multiply which can take several days. With wild fermentation I find it takes about two days from pressing for the wild yeast to start fermenting the juice.

Rowse honey mead made in August. Just water, honey and nutrients. Still signs of fermentation but less bubbles escaping through the airlock.

Mine is about 1.096, it's difficult to get a precise reading because of the foam. I, too, used EC-1118. First cyser I've made.

1 gallon of cyser. 631.75 + 1 = 632.75

About 25 litres of cider pressed from wild apples I found about the place. The OG of the juice is around 1.046 but I added 2kg of white sugar so that should bring the OG up a little. I didn't actually take a hydrometer reading after adding the sugar but I'm thinking, if it ferments dry, it'll...

Racked this cider into some 20+ year old demijohns. Fruit flies everywhere.

Have you done a hydrometer reading?

Does burning the honey reduce the amount of fermentable sugars available to the yeast?

I tried 5 tblsp of citric acid dissolved in 250 ml of water and scrubbing with a scourer on a stick today and initially it looked like I had got the results I wanted. But when I inspected the glass through a light I noticed the white stains were still there. Very frustrating.

About two gallons pressed from windfall apples.

I use a (food safe) plastic bucket and cover it with two sanitised tea-towels secured by rubber bands.

Two meads I started late in January, took ages to ferment with Nottingham ale yeast, only got racked off the lees a few days ago in September. Tastes alright, still pretty hot, but I do think the lees were starting to go a little funky / off and that the mead might have taken on some of that...

476 + 2 = 478 gallons

Hmm well i have not made it myself but i have a bunch of blackberries in the freezer for that purpose - if not then blackberry white sugar wine. I, personally, would be inclined to try and juice the blackberries in the fruit press i use for cider, add some water to reduce acidity, and then add...

Room temperature, here.

Good question, those are some big chunks of fruit. You'll just have to find a way of breaking it into smaller pieces, i think.

I haven't used a gallon jug for primary fermentation in a while but my memory of it is foam going through the airlock. I use plastic buckets covered with sanitized tea-towels secured in place with elastic bands fill up it just over half way. I rack it into the glass jug when the fermentation...

Probably yeast or something in the honey.

I think it sounds like it could turn out pretty good. I love maple syrup.

Unfortunately, yes they can. I'm not entirely sure what happened but I think it might have been the pressure from the corker because it looks like it shattered between the base and the neck. The bottom of the bottle was still sitting on the kitchen surface with mead in it while the neck and...