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I was just checking out what Amazon might have for supplies to make rice wine with. I have been unable to find red rice yeast or ARL in the Minneapolis area. Has anyone used any of the Koji Rice, or sake Koji starter ?

I am trying to get through all the posts in this and just thought of something. My steamer has a solid basket in which the water stays in with the rice. I can barely do 3 cups dry rice at one time. I was thinking about using it like the bamboo steamers. Line the largest bowl with a sheet of...

So I stumbled across this thread, and figured it sounds like something to try. I found my supplies at the Dragon Star Supermarket, in Brooklyn Park, MN. I started my first batch last night. I went with ~3 cups of glutonous sweet rice, weighed out at 1.5 pounds. Rinsed the rice with cold water...

I love my Maelstrom stirplate !!!! I finally got a couple flasks to use for yeast propagation. When I bought the flasks, the also had the foam stoppers. I really like those. They are a very soft foam material. I just sanitize everything, including the foam stopper. I just squeeze out any...

That must have been a typo in his book. From Meadmakr website, 15 pounds for a 5 gallon batch would yield a gravity of 1.105. And I have heard, and read, a pound of honey has 35 point of gravity potential. So 3 pounds per gallon, multiplied by 35 would give you 105 (3 x 35 = 105). So for a...

I took this info and rather than mixing it all together, I have a set of small measuring spoons. I used 1/8 tsp of fermaid K, and 1/4 tsp of DAP for my additions, ONCE A DAY. Aerating and de-gassing TWICE a day. Again ONLY until it reached the 1/3 sugar break. After that it was just a gentle...

Here is an excerpt from a document by Steve Piatz and the Homebrewers Association .... Staggered Nutrient Additions For the typical 5 gallon batch of mead, the staggered nutrients are 2 teaspoons of diammonium phosphate – DAP (~8 grams) and 1 teaspoon of Fermaid K (~4 grams). We add one...

For primary fermentation I am using a standard brew bucket. This gives me plenty of room to work in. As far as measuring gravity, I would watch how the fermentation is going. AKA - how many airlock bubbles per minute. If it is going strong, I would check it on day 3 or 4. I usually put on...

So I just recently went through this. Your recipe looks like a traditional mead, with no other flavoring items added to the must. You should do a bit of research on SNA (Staggered Nutrient Additions). I found most of that within the mead forum here or on Got Mead. Follow the instructions to...

Just had some of this last night, and it was AWESOME !!!!!! A 7 year aged Holiday Spiced Mead.

A few years ago I cooked down a gallon of fresh pressed cider, into about 3 cups of really thick, black, sweet, appley goo. I had it in the fridge since then. Since we had our club cider buy, and delivery was the first Saturday of November, I decided to try something completely different. I...

When I started out 30 years ago, I picked up one of the 33qt black enamel canning pots. I still use it today, along with my new Spike Brewing 10gal stainless pot. Just a suggestion. You might be able to find one at a local hardware store.

I currently have a high ABV (14%+) mead right now. The D47 yeast performed pretty well with all the SNA I used. I was thinking more of a middle of the road, somewhere in the 8% to 10%, or a bit less. Let it finish dry, stabilize, backsweeten and let it be. I already have plans to do a bochet...

I am looking for suggestions on yeast selection, OG, fermentation temp, etc ..... Keep in mind, I want this to be a Traditional Mead. I have 12 pounds of Basswood honey. Very light and delicate tasting. I want to do this different than my other meads. I would like to let it ferment dry...

Bumping this thread ..... I just exchanged two 20# tanks at Air Gas. $75.71 total with taxes and hazmat fees. I might have to look into Mpls O2.

Well, I am glad to hear that I am not the only one who has had this truly , as the OP stated, MONUMENTAL F-UP. I did the exact same thing, when I was doing three brews in one day. I actually caught mine during the mash, but was totally vapor-locked as to what to do to fix it. So I just mashed...

I use the swamp cooler method regularly. Just a plastic tote with water and rotate frozen water bottles twice a day.

They freeze nicely. I have ~10 pounds of wild Fox grapes that I picked last month. I also have about 20 pounds of mixed Swenson reds, Valiant and Frontenac. They have been in the freezer for a couple years. I am planning to make wine this winter, when I can regulate the room temp better than in...

You don't need any chemicals. Just rack it int your brew pot. Heat it gently to 160. I would actually monitor the temps closely, and follow that pasteurizing temp guide link I posted earlier. Personally I would get it to 140, really lower the heat, so it doesn't climb too much more, then...

I had two - 3 gallon meads that sat around for 4 years. I checked on them periodically, to make sure the airlocks still had sanitizer in them. After some time, I just put a solid bung in the carboy, and put a light weight on top, the carboy was in a box, and just let them sit. I finally got...