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5 gallons of apple pie cyser 5 gallons of multiberry melomel 5 gallons of JOAM-ish (wine yeast) 5 gallons of BOMM 1 gallon of chocolate cherry cafemel ______________________ 827.8 +21 _____ 848.8

Hey all. I'm looking to make a five gallon BOMM, and so I've got the 1388 packet, honey, water, and goferm all fizzing away in a one liter bottle, stirring/swirling occasionally (perhaps one day to go for the stir plate!). I've never worked with a starter before. How long to I let this go...

You could try a "killer yeast" strain, like 1118.

Fermented over a year? That seems like a really long time. Was it sitting on lees the whole time? That can be an issue. Generally though, any hot tastes are going to be the result of fermentation issues- temperature, nutrients, ph, leaving on lees, etc. If you post more information about...

I'm curious about this. Can one just substitute coffee for water in the primary? Does that lead to too strong a drink in the end?

Hey all, new meadmaker here. I've made russ w.'s apple pie cyser, and looking to move on to some other recipes. I've got a decent block of Fermax, but I see many recipes that call for fermaid k. Could someone help me understand the difference? Information is somewhat hard to come by...

I made this recipe too- turned out great. I used brown sugar for carbonation, and added a little extra apple pie spice. One oughtn't worry too much about brown or white sugar. In a pinch, add a little molasses to make up the difference, but as you've found, it shouldn't be too much of a...