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My wife is half honduran, her abuelita makes incredible rompopo so yes I know it well. If your honey doesn't mix completely you can stir it gently until it's blended properly, if it's not sloshing on top it's really not oxidizing. Also try to keep rotating your bottles over time to help it...

One factor that I think gets over looked on occasion is what's the s.g. of 1 lb/kg honey in a gallon of water. I've had honey anywhere from 29 to 38 points depending on source. Something that I like to do when trying new honey is take a 1 lb honey container, weigh it full of honey, then a full...

First successful bottling is always a great feeling, and I'll add to what JimRausch said, I like your bottles haha. Looks like a rum/whiskey bottle which I'd prefer aesthetically over plane jane wine bottles. Congratulations and don't forget to try saving a few bottles for 6 months and...

4 days in and a quick gravity reading shows about halfway done. Once it's finished I've got an idea to add in a honey/water must on top of the wort and Nottingham or cold crash and rack the ale off lee's and grain bits then add must and pitch some "mead" yeast. Nottingham and either of the...

I had a small clip that I tried to turn into a gif and upload but it's still to big and isn't working. Those vertical wisps of lees shoot up with CO² from the bottom and the top is almost like a jellyfish/gelatinous layer that catches the CO² and wobbles like a water bed.

Today it's still going and has separated more, the CO² spouts up from the wort like something from a deep sea documentary I saw one time... Ill lose 15 minutes sometimes just watching and relaxing after a long day, like listening to a bubbler at night.

Yesterday I got to see a noticable separation between wort and fermented brew, love seeing this every time it happens.

I think the translation was for the new total volume, and I believe standard US gallons are used for the calculation. 67+10.5=77.5, if that's what karamonde was trying to convert.

Healthy ferments can work wonders on your meads, practice traditionals and it can teach you alot about when/what to do during primary. That said, you can have that random batch just stay hazy with no flavor difference.

That would be the Spiced Blood Orange Melomel :thumbsup:

That's more like it, Nottingham ale that isn't past expiration and 2 hours in it's already going to work.

Got a little sulfuric odor in the braggot and I'm just going to let this sit some more, fairly low gravity to start and it's done, added some honey while it was going strong and it should be about 4.6 abv. Experiment batch with out dated yeast, by accident, and had some stress in fermentation...

Add 6 gallons traditional. 67 Gallons!

Traditional with D47 has been going since March 11, steadily chugging along, needed a bucket so it was transferred today.

If your yeast has stalled, adding sugars is the last thing you want to do as the yeast isn't consuming what sugars are in there. You need to restart or jump your yeast, either adding more that's been started or adding nutrients and oxygen if the yeast are stressed. Waiting can work but anything...

Racked to get the fruit out and spices were at a decent point, knowing they will mellow a bit is fine, and decided against reusing the yeast slurry. Once I racked I noticed after an hour or so there's a triple layer separation, nothing unusual just always fascinated by the layering, fun to watch...

I tried that earlier today as well. I get an error code and all that.

Nothing says you can't do both, never done anything with tinctures but there's always room for fortifying.

What I understand from others and studying online is that toasting will give a nutty flavor with the coconut and without toasting keeps it just a sweet flavor. Coconut will come through most in aroma due to oils before you get strong flavors and where I prefer doing alot of primary fermentation...

I'd say secondary just from what I've read but I do have a pineapple/coconut/mango mead that's almost a month old. First time experiment and it finished fermentation within 72 hours... Fastest ferment I've ever had and I believe it had an O.G. of 1.090 or about there. Big sulfur smell from...