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Hello all, Never posted before that I can recall but I spend the better half of my days reading posts on HBT. So much useful knowledge here and great community. On my way to the farm now to brew the Barleywine from Jamil/Palmer (hi jamilz!) Anyway, I took my first shot ever at creating a...

In case anyone is wondering, using bakers yeast with this recipe is a terrible idea. *facepalm*

Basically was just getting rid of it. I have since found out that the 1118 is doing all the work anyways. It is still fermenting surprisingly. Not great temperature here right now... But still shockingly long compared to my wine making. (37 days later)

Great information guys. Thank you. Just updating you to let you know it is still bubbling. (started 1 month ago... This is the longest fermentation I have ever done!) Will be racking when the bubble quit, I am thinking next week sometime.

Should I continue nutrient addition if things slow down again? Thanks for the info about 71B. You will hear from me if I have more questions :)

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Thanks for the advice. I agree. I must have jumped the gun. The secondary is bubbling away. A good sized glug every second in the S-style airlock. I can't be sure if this is bread yeast (stressed and close to dying I am sure) or the aerated and energized yeast cake doing the work. Either...

Day 2 I added nutrients. I added more when racking to secondary just recently. I am aware that the 71b will die at 12% as well as that bakers, I hope I didn't get nasty tastes out of the bread yeast though. I will rack in 2 weeks and we'll see.

Newbie here so please redirect me if I am posting this in the wrong way. I decided to try a mead this month. I ended up modge-podging the JAOM and MOAM recipes with some of the advice form hightest. Yes, probably should have stuck to a single recipe. But, when I saw the cost of honey I...

:off: This worries me. :confused: I have an orange mead fermenting currently and intended to age it at least one year in bulk then another 6 months in bottles before drinking. I never would have thought it could start tasting like orange peel after aging it... Some details: 6 gal, very...

I figure this isn't resurrecting a dead thread since you are aging it 4 years ;) I just started an orange spice mead this evening. Looking ahead, I plan on letting it ferment for 2 weeks, rack to secondary and wait until its done. Then, adding 1/4 tsp kmeta and degassing. Will likely pickup...

I want a carboy cleaner because that video on the website was amazingly entertaining and has me sold on the product.

I follow this logic. I usually hope to keep away from drinking my wines for at least 6 months.. My issue here is that the fermentation time seems forever, and I thought leaving the wine on lees was bad. The longest I ever fermented was 3 weeks in primary and 2 weeks in secondary.

Am I only one chocked by how long 30 and 30 days seems? I misread the recipe the first time and racked to secondary after only a week :( Silly me. Plan is to let it sit in 1 gallon carboy for the next two weeks probably. I will probably check S.G. to be sure.... but man.. 60 days?! I am new...

Hey, costco mead plans ahead of me. wondering how well this mellowed out in the end.