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Oh really? Please show one verified case of food-borne botulism resulting from the ingestion of honey. Note that this is distinct from infant botulism, which is caused by ingesting the spores and wouldn't be prevented (nor would the risk be notably reduced) by heating the honey to 170F.

He's fly (or continuous) sparging. The distinction between the two methods is whether you're continuoally drawing off wort or drawing it off in batches. Why do it without the "proper" equipment? To keep equipment costs down. Palmer's book is for people new to brewing; since there's not...

Fermentation can take 24 to 72 hrs to start for *anything*, not just mead. 12 hours is way, way too early to begin panicking. It's also worth noting that airlock activity is an extremely unreliable method of monitoring fermentation activity. If after three days you still haven't seen any...

If you're referring to the BJCP categories, it's 26C. Open Category Mead. If not, it's a braggot.

Point the first - not a great price. $9.99 apiece from http://www.bevmo.com/ Point the second - not a great mead. I haven't had the raspberry, but I doubt it's much better.

Circuits are usually either 15 or 20 amps. If your outlet is on its own circuit (which is definitely preferable for something like this that's going to be drawing a lot of current), then: 1375 watts for the heating element. The maximum load you want to put on a circuit is 80% of its rated...

Oxidation risk. The PET that Better Bottles are made out of has negligible gas permeability, so they're a suitable alternative to glass for medium- to long-term aging. Since water storage and dispensing doesn't have to worry about gas permeability the containers used are often made of a more...

There's a difference between being potentially kosher (which yeast is, but there are various things that could be done in manufacturing it that could render it treyf) and being certified kosher. The OP seems to be asking for yeast that carries a hechsher, which is a symbol that indicates the...

Depends on what you're trying for. If you want as close to perfect consistency as you can get or want a consistent base to experiment with different additions in secondary (oak, bourbon, etc.), it makes sense. On the other hand, you have a perfect opportunity to experiment with the recipe and...

Sure, you can make molasses wine. Generally, it's then distilled and the spirit produced is called rum. :D Go easy on it. You can always add more if the flavour's too subtle, but it's really difficult to remove it once added.

To expand on this a bit: say you plan to do it in three steps, ending up with a cumulative OG of 1.180. You start by making 4 gallons of 1.080 wort and letting it ferment to the 1/2 sugar break. For the second step, we want to bump the volume to 4.75 gallons and the cumulative OG to 1.130...

Maybe people would help if they could understand what you were asking. Wort gravity is generally stated in degrees Plato or (more commonly in homebrewing) specific gravity points as measured by a hydrometer. I have no idea what you mean by a "28% wort". However, as a general statement: if...

Brettanomyces is a wild yeast, but WLP655 also contains Saccharomyces, which is normal brewing yeast. You can do the entire fermentation with WLP655.

You'd be wrong. And in my particular case, the second part of your statement is also incorrect.

Actually, some floor corkers can also be used for beer bottles using an optional crown cap adapter.

Oh, hmm. My calculations were based on an alcohol tolerance of 13%, as that's what I had seen quoted for Montrachet.

Different recipes call for different amounts of honey based on the yeast being used and the amount of residual sugar desired. With Montrachet, anything up to an OG of about 1.100 should ferment to dryness. Assuming our honey is fairly average in its sugar content, if we shoot for exactly...

I suppose you could do that, but personally I think that sake is better without hops. ;)

With a highly experimental braggot fermenting, let's make that four. And remind me never again to start a brew at nine in the evening.

According to their website, Woodchuck adds sugar at the bottling stage after sterile-filtering the cider to remove the yeast and prevent refermentation in the bottle. Apple character is more prominent in sweet cider than in dry, so just adding sugar should help to bring it out. The most...