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I didn't have any ready for the holidays this year, started too late :(

I just racked my first capsicumel. 1G 2 Ghost Peppers 3 lg jalapenos 3 lg fire roasted jalapenos 4lbs wildflower 1 gallon water Holy Hell is is hot! But OMFG is it good. Finished .098 and I'm actually seriously considering not back sweetening it, it was that good straight out of primary...

That is some gorgeous mead right there!

I would wait until you are ready to do a reading. You'll have to open it up and pull some of the liquid for the reading anyways, easy enough to then pour into a glass and try it. No need to disturb the work in progress any more than needed. Making mead is like making an omelette, The reason...

Welcome to the community and the hobby. I would recommend you get hydrometer. They aren't that expensive and are the only way to tell if your really done or not. Is it possible to ferment dry in 2 weeks....yes. With 4 lbs of honey...eehhh. I can't read your yeast pic but if it's anything...

It's pure grade A honey. Per FDA regs if it's anything other than pure honey from bees it must be labeled as a "blend".

So I dropped the video for the McMead the other day. I hope you guys like and subscribe. Please watch and share. I'm having a blast and learning a lot about Mead AND video editing :) I thought I'd start a new thread since the original guy doesn't seem to be around anymore and well, it's no...

Actually...."The term, “food grade,” refers to the materials used in equipment. To be defined as food grade, materials need to be non-toxic and safe for consumption. ... For example, if a food grade silicone o-ring is exposed to hot or acidic food products, no harmful chemicals can leach out of...

Update: I finished with 299 packets from McDonalds. I've actually put a 1gal McMead (85pkts 2.5lbs) in the buck (video coming soon) I also plan to do a 1gal McApple just for kicks. There should be enough honey left over to back sweeten to a proper McDonald's sweetness. This is truly a pain...

Any type of flavoring in primary is going to give you the 'essence' of what you added because it will ferment, that ghost bernardsmith is talking about. Added to secondary/back sweetened with is going to give you far more 'flavor', doing both will typically give you a more complex or deep...

I see zero significance in racking to glass vs a bucket. Bucket makes clean up easier, muslin bag, same thing. Dropping the hops into primary vs racking and hopping could change flavor pallet but I am unsure how much that would really happen. Just because you rack off what lees there is doesn't...

Anyone ever mix yeast to get characteristic bonuses from both or all of the varietals used? For instance 71B has a high acid tolerance and metabolizes up to 40% of Malic acid, the highest concentration of acid in most berries. Combined with its low nutrient reqs and low SO2 production...

Based on the amount of honey used with 71B it should easily coast into a ~14% ABV with plenty of residual sugars left over. Keep in mind that yeast is a living thing and while 71B is rated at 14% tolerance it could easily coast anywhere within ~2% of that. You could wind up with a 12% dessert...

I think she looks great so far. Let us know where it stops at (if you hit your target FG naturally or decide to stop it) and how it tastes when you're ready to bottle.

Be careful with newfangled screw caps. While they do a really great job, they only really work if you use them exactly correctly. Most now have an oxygen absorbing membrane that activates when wet. So if you do a typical sanitation round by either steaming or boiling, even just dipping into...

Unfortunately Shrink wrap sleeves have holes in them and wine wax has been proven to be no better than wrapping your bottle neck in saran wrap.

Typically anything with an ABV of 10% or higher are 'Stable for life', which is to say that, barring outside influences (Oxidation etc) it will be good a hundred years from now. This is how they can find hundreds of years old wine in ship wrecks and it's still drinkable. The alcohol content is...

Look at the BOMM Sticky thread in this topic. You're all out of order on it at this point so just read through to get a sense of what you need to do IF you decide to do it. TLDR It recommends adding a bit of nutrients every 1/3 step. So if your OG was 1.090 you would feed at 1.060 and again at...

If it were me I would stop aerating but continue taking readings so you know when to feed your little beasties if your going to follow any SNA protocols. A leak is not going to be a problem. As it ferments a layer of C02, which is heavier than oxygen/air will build up on top of the must...

You do indeed appear to be much lower than last night. HUZZAH! Keep an eye on it and make sure it trends that way each day. Couple of things to take note of now: Your must appears to be fermenting. No bubbles in the airlock means the C02 is escaping somewhere else where it is easier than...