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That must have been a typo, right?? 1 lb of Cinnamon!!!????:cross: I would use maybe 5-10 cinnamon sticks at most. I made a Cyser (apple Mead) with cinnamon and it was really good..but took awhile to age out. Had a bit of a plastic-y taste when very young and other mead makers have said...

Yep. My most recent batch fermented between about 53 and 59 for 2+ months.

I used Nottingham too and it took quite awhile to carb, but I think it was fairly well carbonated in 4 weeks. It did get progressively MORE carbonated by 8 weeks. After 4 it was fizzy but the head disappeared very quickly. After 8 weeks and beyond it had a nice head, though it wasn't really...

I like it the way it is, but I wondered if a Windsor ale yeast would leave more sweetness.

Thanks guys! :mug:

Not sure where this post should go, so it is going here :mug: Have a lager lagering in the garage in a 3 gallon Better Bottle. It is clearing nicely, but it seems that there is a layer of yeast haze slowly sedimenting, but hung up on one of the 'shoulders' of the bottle. I thought it was just...

Er... Priming sugar IS Dextrose. The added Dextrose isn't going to make it sweeter, but it MIGHT give you bottle bombs!! Or did you mean lactose??

I think it is a Honey thing. My wife considers ALL the Meads I have made as tasting 'Medicinal' (I prefer to think of it as "MEADICINAL") and I have used multiple wine yeasts, Lalvin K1V-116, D47, EC-1118 etc.. I've tasted a similar flavor in commercial meads, so I don't think all my batches...

I think you should be OK with the cheapo plunger. When I embarked on Mead making, I was going to go that route, but ended up spending the $$$ for a good floor corker. Probably worth the investment considering the number of bottles I have corked, but for a test run of a few bottles, the cheap one...

Heh.. well, it might **IF** you could shove in a cork. Pretty hard to shove in a new cork without a corker to compress it. I suppose if you have the original corks and they are in decent shape you might get away with it. Not sure how good the seal would be.

You would need a corker unless you have Screwcap wine bottles. Also, if you intend to prime for carbonation DO NOT USE WINE BOTTLES. They cannot take the pressure unless made for Champagne or other sparkling wine. I bottled some still in Corked wine bottles then primed and did my crown...

Took mine a long time to carb..maybe 3 weeks to 1 month at basement temps...but now it is REALLY heavily carbonated with a nice foamy head. I think I used 1 oz (by WEIGHT) of Dextrose per gallon of Graff.

You can make up some volume if you use additional sparge water for the crystal as well. OF course this is pre-boil, so you still have to guesstimate. @rexbanner: I made this without any hops and it turned out great. Took awhile to condition so it tasted more like a Cider than a beer, but I...

I don't think you over-hopped, but only a taste of the finished product can tell for sure! The pure Tinseth calc would say you might have UNDERHOPPED, but as always, YMMV and all that matters is how it actually tastes. Here is some reading/listening material if you want to be totally...

My GUESS is that Beer Tools isn't correcting for the utilization factor decreasing considerably due to the high gravity of the boil. The Tasty Brew Bitterness Calculator: http://www.tastybrew.com/calculators/bitterness.html which uses the Tinseth equations. (Note that you get DIFFERENT IBU's...

Hey all, Just trying my first lager. Kind of a European Amber/Oktoberfest (extract) type. I used the Fermentis Saflager S-23, and from many posts that indicated it tends to ferment cleaner at higher temps, and because my basement was in the right range, I primaried between 53 and 57 degrees...

Just tasted my 2nd batch.. Started on Dec 6. Took a gravity (0.998 down from 1.063) and sipped the crystal clear liquid from the hydro tube. Really good! Smoother than my first batch even after much longer bottle conditioning. THIS stuff I could definitely drink without carbonation and I think I...

If you throw in some Pectic Enzyme you might be able to avoid cloudiness. I made a Cyser (apple mead) with Knudsens Organic Unfiltered Apple Juice and threw in as much of the chunkies as I could to help the Yeast out. I also used the required amount of pectic enzyme (1/2 tsp/gal if I recall...

I am not an Apfelwein expert, but I would say the answers to all of the above are YES. My first batch was made with 50/50 Dextrose and Brown Sugar and turned out great. My second batch (in the carboy for 8 weeks and almost ready for bottling) was done with about 60/40 Brown Sugar/Dextrose...

If it is GOOD, then it isn't bad :tank: