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Because yeast don't read, and they don't know when they are 'suppossed' to stop fermenting. So, you might get a 13% but overly sweet product, or a 20% rocket fuel out of the same honey and yeast combination. You get a much more consistent product if you start with the amount of fermentables that...

Depends on what variety of yeast and how much you pitched. For example, wine yeasts are much more tolerant than beer yeasts. If you're worried, you can decrease the amounts of metabisulphite by adding oxygen- stir it vigorously, or run a bubbler.

143 + 22 from Parente94 + 7 from me = 172 It took 10 buckets of mixed apples and pears to get that 7. I guess about 175 lbs. My arms are a little sore.

PrePressed 10 buckets of various apples, some crabapples, and some pears yesterday. Figure weighed about 150 lbs, and yield was 7 gallons total. Leaving 2 gallons fresh, and started the other 5 fermenting. Some of this I'll keep straight, and some I'll do up a Graf. I did sweat them in my garage...

Not trying to double enter, but I honestly can't remember if I entered, and got a notice from the big boss. So here goes- I'm in, please.

I've accepted a regular Bud when my host doesn't have anything else, but Bud Light? Nope. No Thank You, I'm good.

Thank you for the opportunity!

I tap a few maple trees- about 20 in a good year, and I've made acerglynn three times over the past 5 years. 1 gallon batches. In all cases I boil down sap until I get the OG I'm looking for, usually 1.105-1.100. I've used Red Star Cote des blanc, and EC-118 yeasts. ABV usually around 12.5-13%...

176 +1G Blueberry/Elderberry Cyser = 177

My neck of the woods

I'm another vodka in the airlock person- I believe that there are more of us than use starsan. I use the cheapest 80 proof I can find- 5 o'clock brand. Save the good stuff for wife's mixed drinks.

That's not a bad amount for a 3 G batch, although maybe not in the Hefeweizen range, which tend to be more highly carbonated. A typical 5 G batch of most styles use about 4 oz. of priming sugar. Tincture of time.

The foam will settle. That's when you know primary fermentation is done (other than checking with a hydrometer).

T Falconer- Welcome! Here's my answers to your Qs: 1. Nope 2.Probably not. Although you didn't tell us how much sugar you used, the NB calculator is a good one, and has never failed me. 3. Nope. Starsan works well against bacteria, but is actually food for your yeast. 4. Possibly. If so, then...

Personally, I would decrease the Pilsner malt, and increase the Munich to about 1/2 of the grainbill and increase the melanoidin to 1 lb. But as you've read so far, there are plenty of personal differences. Me, I like an Oktoberfest style, more like Sam Adams Oktoberfest. Lots of malty goodness...

That was the case 'back in the old days' before we knew about such things as staggered nutrient feedings, and what nutrients the yeast actually needed to thrive. Historical recipes from back in the medieval times would state fermentation times of months to years. But, an important point to make...

I do 1 gallon batches with 3 lb. of honey. OG is usually around 1.100. And they have always dropped down to a SG of 0.999 or less in a week. Doesn't neccessarily mean things are done though. Give it a week or 2 after reaching FG before racking to a smaller container. I use a whole packet for...

137 +1G 2021 Mead Day Bochet = 138

Fruit flies are nasty, but not the source of your oxidation. I would look at that pump, and any other sources of agitation after fermentaion is done. Plus watch your headspace. Finally, are you using metabisulphite to prevent oxidation at rackings and bottling? If not, you should consider it.

Trial and error. Start with knowing what level of sweetness you want. I like it around 1.010. Then what FG do you have? Typically less than 1.000. I do a bench trial, adding honey to a known quantity of the finished batch until it's where I want it, then do a little simple math to determine how...