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Not sure if this has been asked before, I'm curious about turning one of my recipes into a carbonated version. Per my recipe, once fermentation is done around 12% (I'm going to try to cut that back to 6-8%), I stabilize and backsweeten with honey. So how would you go about about this? If I...

That's fair, could be difficult if you have to avoid stabilizing. I had already stabilized prior to backsweetening, so the only difference in my situation would be doing it at a lower abv 🤷‍♂️ Possibly.. but I love my 24(ish)oz horn!🤣 I'm also a relative light weight, so that doesn't help lol

Correct, honey was added after that had cooled down. I think I might try to cut the abv back to maybe 6 or 7%, I'd like to be able to fill up my ale horns a handful of times without being overly sloshed🤣

Sorry I should have specified, just copied and pasted from my notes lol. I filtered all the fruit out before transitioning to the carboy. I just cut open the pomegranate, removed the pods (with seeds still in them) and tossed them directly into the pot. I think next time I might try adding...

Not saying there is anything wrong with that, just that it has a lot of variables and sometimes they turn out great right out the gate. Maybe I've just gotten lucky 😅🤣 Anyway, back to the OP (sorry for getting sidetracked 😅) I'm probably going to get some flack for this recipe, being as I...

While I agree with most of what you said, I disagree with this. I have had a couple recipes that needed longer, but for the most part all my recipes were high ABV (12-19%) and delicious in 3 to 4 months.

I'm in, thank you! 🍻

1 more gallon of spiced cyser 264+1=265

One more 1 gal test batch, pears, peaches and blackberries. 255+1=256

Hey ya'll, been on this form for a few years but only ever been in the mead section. I was looking into getting a kombucha starter kit for my brother and his family, as they all drink it like crazy.. but it occurred to me that with him having younger kids, ABV is rather important. Im curious if...

Welcome to the family from Bremerton, WA🤘

Ahh, good to know. Bummer

Has anyone else had issue's with the HBT app? It won't launch, just closes immediately error says "network error: try again later" Tried reinstalling, same problem

The problem is yeast will continue to ferment until there is either no fermentable sugar left, or the ABV is too high for them to withstand (I believe about 20% is the highest they can reach, depending on the strain.) If you bottle while your still in active fermentation, you will end up with...

If you want a lower ABV but still want it to be sweet, I believe your best course of action would be to add enough honey to your target gravity, stabilize with potassium sorbate and campden tablets then back sweeten to desired sweetness. I'm not sure the route to do that if you also want to...

Welcome to the family and I like the name 👍🤘 Feel free to ask away, there is no time requirement and the only stupid question is the one not asked! Just remember that everyone does things differently, so take everything into account, look for a general consensus, but at the end of the day I have...

I get my honey from a local bee keeper in Graham, WA. Got (2) 5 gallon buckets (about 62lbs each I believe) of some raw Red Clover honey for $460 if I remember correctly.

I have always returned the must used in the testing cylinder and have never had an issue, but it is recommended to discard it 🤷‍♂️

It may not be the best way, but I've had really good luck - I usually heat my water to about 140°f, add my fruits/spices and let it "steep" for about 1-1½ hours. Let cool to about 95°f (if its a small batch, you can set the cooking pot in cold water in the sink and stir until temp is reached...

30 gallons Elderberry mead + two test batches - 1.5 gal Strawberry, Blackberry, Pomegranate. 1.5 gal Blueberry & Plum. 218 + 33 = 251 🍻