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I might commandeer the stove tomorrow to do my caramelization, whether I pitch this weekend or next remains to be seen as the rest of the month is already getting busy. If next weekend stays open my honey will be caramelized and stored in the fridge until brew day. Planning to caramelize 10# of...

Looking like 4 gallons to transfer, maybe a bit more when yeast finish dropping. S.G. 0.996 after 9 days, having decided not to add additional must due to the earlier yeast stress, this will sit another week to see if it finishes below 0.996 or stays there. Cold crashing after it holds steady...

Basic tip is better ingredients give better products, any specific questions we can answer or some direction we can start with would help to point you in the right direction. A few basic starters for you in the wide open and general sense: 1.) Honey, varietals with subtle flavor and aroma are...

Day 2 after yeast pitch I developed some H2S odor from yeast stress, added some nutrients and whipped the stuffing out of it to degas and give the must a little oxygen. Giving the gasses some oxygen allows them to bond and exit the must, I believe that's the science behind it, and this has never...

The bottle bombing was my concern as well. Are you hoping for low abv and some residual sweetness, if so there are easier ways to do that rather than possibly blowup a bottle. 24 hours and I would think the yeast are just getting started and wouldn't even try to stop in a bottle with plenty of...

1) what is the volume of half a glass or a full glass. 2) 200g of yeast is well over board, 5 grams of K1V-1116 is plenty in your must volume. 3) Making a tea from the leaves and hops, understand how long it takes to extract the flavors and tannins you are looking for, then combine with honey...

6 gallons melomel to round out the year for me. 564 gallons.

Frozen fruit soaked and thawed overnight in water, aerated with a drill mounted aerator, mixed in honey and pitched yeast. After about a week or the gravity drops below 1.020 I'll add a honey/water mix of the original gravity to the volume of 7 gallons. Leaving the extra airspace helps me avoid...

Bulk age took a turn and tried to retire on this one, need to bottle and sample but the aroma is spectacular. I caught caramel, toffee, and a berry sweetness which the wife simple describes as, "Smells like cobbler in the oven!" Now she's excited for bochet day, not so much when I said it might...

On the list to be brewed soon, I also have a Christmas mead to get started, my wife still wants to try brewing so that's her project. Today however, in the need to clear freezer space again, I prepped a fantasy brew I've been tweaking for a while. Final fantasy has a Rolanberry and it's...

As long as you can control and transfer the honey safely, I don't see why you couldn't use any cooking appliance that fits your need. A roaster is essentially a crockpot with a thinner, metal basin to cook in. My only concern would be possible hotspots from your heating element or if the sides...

Oh no, everyone can follow their own recipe of choice, I meant I need to finalize what I plan to brew so I'm not coming up with 6 different ideas in front of the stove. As to Mighty's point on the amount of caramelized honey, what about treating bochet similarly to the standard mead definition...

Glad to hear it, I was hoping you would reply as I recall you were the one to bump the thread. I've got 4, 3 gallon carboys that I line up and simply label "Clear," "Spice," "Oak," and "Finish." I'm a sucker for full carboys lined up looking good, that and I haven't ventured for barrels yet...

It wouldn't help people see it, updating and commenting will keep it updated in the forum thereby allowing more views. That said, if anyone around here would like to join in on a group brew, the concept is fairly simple and fun. Feel free to join in, ask about bochet or solera systems and have...

Originally I believe 3 people were on board to kick things off and others slowly joined up, myself included, no reason to wait for a number of people. If anyone thinks a predetermined date to kick things off again would be best, that might give some time to clarify any processes and aquire new...

Apologies beforehand if this is bumping a dead thread, this was a fun group brew and idea that I stuck with for quite some time. Having a side eyed obsession with nailing down a solid recipe the solera style blending adds some forgiveness in the long run of a generation gets away. I stuck with...

Started my yeast today, pitching another 6 gallon Blackberry melomel, wife wanted freezer space and they occupied the most room. 557 Gallons.

Hydrogen sulfide or H²S is rotten egg, sulfur smell. Indicative of yeast stress usually but shaking or stirring daily or more often for off-gassing helps avoid this issue usually. If you start to catch a wiff of that egg smell, and you haven't past 1.050, an addition of nutrients has always...

6 gallon Blackberry melomel... First brew in a while but should be a nice winter for it. 535 gallons total.

Planning to add nutrient at 1.080/1.050 or different plan? By sour smell do you mean hydrogen sulfide or something else possibly?