Search results

It's pasteurized both only vitamin c added. I was thinking about waiting another day then adding a new yeast. Thanks yooper!

It sure if this is where I should ask my questions, but since apfelwein is a hard cider I think this is the most appropriate place. I made a 5 gallon batch of apfelwein 2 days ago. Followed Ed write recipe exactly except I added 1 tablespoon each of yeast nutrient and energizer. I have no...

Sounds good guys thanks! Just wanted to make sure!

So while I was vigorously stirring a 5 gallon batch of mead this evening my big white stir spoon broke in half with the "stick" portion getting stuck in the carboy. Is this an issue as it was sanitized prior to use?

Ok thanks! I'm not interested in such a high abv mead, I was just curious as in beer making you need to balance any higher abv beer

AS per the title, would making a high ABV mead - say 20+% in a simple mead need any balancing for the flavor?

So I'm reading amounts of honey for dry, semisweet and sweet mead. I'm wanting a semi sweet but I know that yeast eats trough all available sugar no? Or is there a point where you stop the yeast for a semi sweet/sweet. Thanks for helping a newb. (making a 5 gallon simple mead tomorrow!)

Good to know thanks! I didn't have any airlock activity (still don't) except when I've been shaking it. When do I know when the sugar break is?

As the title states. Can you do a mead without dap or fermaid k? I'm using raisins as I have no access to these yeast nutrients. Are there any other things I can/should use? Also how often/when do you degass? Thanks!

I've got an English bitter in the primary right now and some semi-sweet mead started too. I'll be starting a nice stout this winter. My wife thought this would be a cheaper obsession than my long range rifle shooting - she guessed wrong. I been bit by them brewing yeasties now... Home brewing...

Success! I made a Irish Red that was in the primary for 6 weeks. Bottled for 2 weeks thus far. Tried a bottle that has been in the refrigerator for the last four days Dang but that was a great homebrew. No head and needs more carbonation, but I think time will heal that. Thanks to all the...

In Canada? Lol I wish

Looking a doing a couple 1 gallon batches of mead. The only yeast I have is safale s-04. My LHBS has a very small (virtually nonexistent) selection of wine/beer yeasts. Can I use safale s-04? Thanks in advance!

Ok thanks for the info!

Well gents I just finished bottling my Irish red after about 6 weeks in the primary. Tasted amazing if a bit watery but I'm excited for the final product. For batch 2 it's a coopers ( I think ) English bitter. Should I substitute the yeast with safale-04 I have? Also would a dark DME be better...

I checked and they "have never heard of it". Great. They say theyve got lots of experience (23 years ) in home brew and wine but when questioned about different hops and yeasts all I get is a blank stare and a "never heard of that". It's driving me nuts!! I do find it odd that homebrew is so...

Lactose eh? Not sure if I've seen that at my LHBS

Thanks for the reply! I just happen to have some dark DME Do I add sugar to calm the extra bitterness?

Ready to start batch number 2!! Tomorrow I bottle my red ale (yay) which has been in the primary for 22 days so I'm looking at using a coopers stout can (white). Now here's a Q. 1. Can I use 1 kg dark DME instead of sugar like the cam says? Will it give me more flavor/body? 2. Instead of...

Can't you add oats to an extract if you add say a dark malt extract to the boil?