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I posed this same question in the mead forum. I don't see any problem in doing the way you described. I have done it, and it works. Lots of people mis-read the question and keep putting the campden and potassium metabisulfites into the mixture to kill the yeast. But that is a whole different...

Joe, I have done this with a lemon cider, a couple years ago. Check out the data from this thread ... https://www.homebrewtalk.com/showthread.php?t=193295&page=7 My only concern is, what are your plans after the heating process ?? I kegged and force carbed mine. I have entered these in...

Count me in !!!!! :rockin:

Potassium sorbate, Campden tablets, sodium metabisulfite, etc. etc. etc., are all chemicals that don nothing to kill yeast. Here is an excerpt from Wikipedia ... It is a common misconception that Campden tablets can be used to halt the ferment process in wine before all the available sugars...

My current mead I am using D47, just for that exact reason. The hopes that the yeast will die from alcohol poisoning. I made an addition of homemade peach puree, and that kind of threw my calculations off. But that is for another thread and a different discussion. My point on the pasteurizing...

This method is just a bulk version of the pasteurization Pappers did in the cider forum. Here is the page that has the times and temperatures for pasteurization. https://www.homebrewtalk.com/showthread.php?t=193295&page=7 I would never bring the fermented mead to a full boil. Unless I was...

So, I have thought about this for a while. I have done the pasteurizing of bottled cider. Mostly successful, but still scary. I even tried bulk pasteurizing cider, then kegged and force carbed. Turned out pretty good. What about fermenting your mead down to whatever FG level you want, then...

Not sure if you have a kegging setup, but I recently carbed up a cider, using a Carbonator cap and a 2 liter PET bottle. Worked like a champ.

I'm with Drewed, I take some fresh pressed apple cider and almost fill a gallon water jug, then freeze it. SOLID. When I pull it out I set it upside down, either on my carboy stand, or just on top of a beer pitcher. Monitor how much is melting. When I collect about half a gallon, I check the...

I guess you could add the 3/4 amount of priming sugar to the beer, in your bottling bucket. Bottle how ever many bottles you want, then rack the rest into a sanitized keg. It might take a bit longer for the bottles to carb up, but that's what I would do.

BUMP So what did you decide to use for your Melomel ?? I am starting a peach melomel. I will be adding the peach puree (3 pounds) that I made yesterday, and added pectic enzyme to help with breaking down the cell structures. I have just passed the 1/3 sugar break, closing in on the 1/2 way...

This thread is awesome !!! I have a German Alt naturally carbing right now. I did back off to 4 ounces of priming sugar, and sealed the keg with 20 PSI. I will let it sit for another couple weeks before checking it. I also want to try this on a batch of mead I have going. Just need to figure...

I have something very similar going on. I started a basic hard cider, let it do the primary fermentation. Then racked it onto thawed and pureed strawberries. I let the secondary fermentation go for about two weeks and racked of the strawberry must. I racked it once again three weeks later, just...

I did a Hard Lemon Cider a couple months ago. I added real lemon juice to the primary, once a full active fermentation was going. It scored a 38 at the Minnesota Mashout, last month. I also have a strawberry cider going right now. I let the primary fermentation go for a week, then racked it...

I did a demo for our homebrew club last year at "Teach a Friend to Brew Day". It turned our really good. A pretty good beer kit.

I'm going to try a Vienna Lager, similar to Negra Modelo. Then I will be doing a Traditional Bock, which is now in the 6C - Dunkles Bock in thew 2015 BJCP Style Guidelines. I am also going to try a decoction mash for this one.

I would get it started around 1.100, like you are suggesting. Make sure you give it plenty of energizer and nutrient. You could even mix that into the sugar additions. Speaking of that, what are you planning ? I would cook up some simple syrup and have it ready to go once your cider gets...

I made a strawberry cider, that is still in the carboy. My thoughts are I want the most flavor and aroma from the fruit that I can get. I have made fruit wines in the past and always add more fruit to the secondary. On my strawberry cider, I added sugar to bump up the abv, but did NOT add any...

So I successfully pasteurized a batch of cider last night. I let the cider completely ferment to 0.996. I then added some cider concentrate with a bit of honey, to bring the SG back up to 1.020. I let it continue to ferment until the SG was 1.014 and then bottled it. My thoughts were this...

sign me up !!!!