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I checked the temp of the room: 68 degrees. I checked the temp of the mead: 68 degrees. I believe the pH value of the water was 7.2, I don't have any strips to test currently, but I could get some to test. I stirred it up. Hope that works. :(

It appears I've got a stuck fermentation and I don't quite know what to do now. I've made this mead before several times and never had this issues. Here's the recipe: 17 lbs honey 2 teaspoons of cinnamon 2 teaspoons of allspice 2 cloves 5 gallons of water (I used a local spring for the...

If it's stalled, can I add campden tablets to stop it from restarting?

It's had the same hydrometer reading for 17 days. Doesn't that mean it's stalled or stopped?

I did not add any other yeast. Didn't know it took longer for the brett to carb...a relief to know. I'll stop wasting it and just check it in another month! Thanks so much!!!

Hey folks, So I'm making a cider that's based on this recipe. It looks like this: 4.5 gallons of pasteurized apple cider (no preservativies) 4 lbs of caramelized dextrose champagne yeast yeast nutrient I put this beast together 10/21/13. OG read at 1.090 (no doubt because of the...

Thanks so much. I bottled it and opened one a few days ago (roughly two weeks in the bottle). No noticeable carbonation....hope it's just taking some time.

I'll have to be more mindful about the bottles I guess! Thank you!

Side note with that, in this lambic there's a ton of the Brett/wild yeast. Will that effect the bottling?

Thank you. Very nervous! Of that explosive batch, it was an Fest beer I made. I used all my normal sanitizing methods (perhaps I messed up! :(). After six weeks in the primary and secondary fermenters, I separated them into 20oz and 12oz bottles, used enough dextrose for 2.3 vol and...

If I go for 3.0 volumes of CO2 and fill up standard bottles 3/4 the way will that allow enough space that the bottles don't break? Just concerned. I've made about 30 batches of beer in the past three years and only had one issue. But that issue was on a brew I was aging for 6 months. Even...

Calder, Standard 12 oz beer bottles with caps?

Hey folks, I made my first 5 gallon lambic (peach) about a year and a half ago. It's now been in it's fourth fermentor for eight months. I am thinking about bottling it within the next week. I know that lambics are often highly carbed. With all the time invested into this, I do not want...

I'm looking for ways to stop the current fermentation. Any thoughts?

Hey folks, Just looking for some advice about my cider I just made. I was trying to follow a caramel apple cider recipe I found here (but I can't link from my phone... :( ). Basically it looked like this: 4.5 gallons of pasteurized apple cider (no preservativies) 4 lbs of caramelized...

I went to aerate it once again , and found a thin gray foam that wasn't there yesterday. Looks similar to beer fermentation. Should I now just leave it??

The temperature was roughly 70 degrees when I pitched it...pretty sure, though could have been higher. It foamed a decent amount when I rehydrated it...but not as much as other packs of yeast. Should I aerate it again and add remaining must....and put in in my cooler basement (roughly 67-69...

Hey folks. Been four days and I do not believe my mead has started fermenting. This is my first mead, and as a noob I am nervous. Here's the recipe and proceedure: I boiled 2 gallons of water and 17lbs of honey for 15 minutes. As it cooled, I added 1 tablespoon of yeast nutrient, vanilla...

Thanks everybody!

5 days at 70 degrees. switched to secondary for 3 weeks at 31 degrees. bottle carbonated. 3/4 cup corn sugar. cellar temp of about 60 degrees.