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In the US ingredients on food labels are listed according to volume so if it just says "Fuji apple juice, apple juice" you should have at least half fuji

They've got a great grocery store juice to cider thread going on in the cider forum https://www.homebrewtalk.com/threads/plumbers-cider.730652/ never done cider so I've got no idea which yeast is better

I didn't understand how much a high OG stresses yeast or what a big difference in taste different yeast strains make, I had used 10lbs of honey and water to 3 gallons with ec1118 and front loaded nutrients:no: it came out alright but took almost 4 months to finish fermenting

The yeast loved the big dose of nutrients, had some water coming out the airlock I usually stop aerating after the 3rd day would it be beneficial to do it longer?

Alright I'll throw the rest in later today when I aerate it I actually use a spoon or spatula handle and mix it til the foaming slows then go back and forth for 15-20 minutes to get it more air

I used 15lbs of honey and water to 5 gallons

Yeah, the reading was just over 1.050, I always pour part of the honey in then put water in the honey jar and shake it til it mixes to make it go down the funnel faster, I've had honey drop to the bottom before and it goes away in a few days, as i understand it the honey is "dryer" than water...

You probably should have done the acid additions post fermentation, they mess with the PH levels which can cause fermentation problems, if your mead is on the floor and your basement has a cement/concrete floor it will keep it a little warmer if you put wood or blanket or towel underneath it

56.5+1 gallon traditional+5 of Bochet for solera project = 62.5

Finally got mine started Took it slow and spent almost an hour getting it past the 220 mark after about 45 minutes started preheating the oven for dinner and the temp shot up into the 280s took me awhile to figure out why; even on the lowest setting it swayed between the 240s and 250s, ended up...

Was it the same keg? It might need new gaskets

I think it's largely the inconvenience of a physical club compared to posting on a forum or doing an Internet search but the fact they tend to focus on beer could certainly be a factor, as someone who never brewed beer but has been looking into it it seems really complicated with its diacetyl...

If it were me trying a new recipe I would use the hydrometer if I was going to calculate 1/3 sugar I would take the fractal SG since the 1 represents the water subtract the .025 that sugar will be past the yeasts tolerance going to make up an easy number, .115-.025=.09 .09÷3=.03 You probably...

DAP is contained in both fermaidk and LD Carlson yeast nutrient; it is possible your brew will have hit 9% by the 7 days passed mark which I believe is why you were asking about calculating 1/3 sugar break?

Use a mead calculator The Mead Calculator – Got Mead? The Largest Mead Resource on the Web I punched the stuff in and got SG of 1.221 which is over 26% abv the yeast would have a really hard time fermenting it and it would probably be sickeningly sweet with lots of fusels, they didn't have apple...

I've still gotta start mine

I'm not talking about raisins as a nutrient but as a source of wild yeast you could cultivate and brew with, over Christmas I spoke with my older brother who used to make kvass and one of the things he told me was he would culture the yeast from raisins in a jar with sugar water and use that as...

https://www.homebrewtalk.com/f163/can-i-culture-yeast-juniper-berries-169156/ Maybe something like that is what you're looking for on the wild yeast, I've heard you can do the same thing with raisins if they haven't been hit with preservatives

Alright thanks, I got a cast iron griddle that should fit the pot as well as a candy thermometer ; I should have it started in the next week or two as I don't have the honey yet.

Thanks for the tips on Bochet I've never done it before, theoretically will I be able to tell if I've scorched it by tasting the honey or not know until the ferment is done? I'm planning on caramelizing 8lbs of clover honey then adding 2 more plus 5 lbs of blueberry blossom honey with Qa23 yeast.