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I use 1.25 inch OD, 1 inch ID vinyl tubing from home improvement center. Fits tightly in 5 gallon carboy. I usually push it to below the neck of carboy then wrap seam between bottle and tubing with Saran wrap although the cling wrap is probably unnecessary.

Built mine for $45.00. Used 25 foot 3/8 copper tubing. Used the inside of my brew pot as a form and coiled it making a perfect fit. Copper tubing $25.00. Used cheep fountain pump $19.99. Had a 5 gallon bucket around the house. Had vinyl tubing around the house. Fill bucket with ice water...

Apples are slightly acidic, can adding apple juice negatively affect the pH of a mead/cyser.

Golddiggie, when you step feed, do you add pure honey to the fermenter after fermentation slows or do you thin it out with water or apple juice first?

Thanks for the reply's. I think I will give it a go this weekend.

Thanks Yooper.

Is there any benefit to adding after fermentation has started. I started two meads 5 weeks ago, a ginger mead and a cyser. The ginger mead is almost crystal clear but the cyser looks like apple sauce ( looks not consistancy). I added pectic enzyme at the beginning as per instructions I am...

Thanks, bottle says unfiltered, pressed, not from concentrate, no preservatives or additives, pasteurized. It is cloudy though.

Anyone use Simply Apple brand apple juice in an apple mead (cyser).

That was my concern. I thought I read somewhere that yeast need to make special enzymes to ferment malt and when sucrose is present that enzyme is not made.

When adding cane (table) sugar to boost ABV, do you add it to the boil or do you wait till fermentation is finishing up before adding ( no more than 15%) total sugars. If using 6.6 lbs lme and 3 lb dme and 1 to 1.5 lb cane for example. Thanks

Pitched 1 packet.

Brewing an Ale using US05. Is there any off taste created if fermented too cold or is the only trouble slow/stuck fermentation? I brew in the garage and days have been 51-65F and nights in the 30's. It is still bubbling away although very slow (1 bubble every 45sec). Been going for 14 days...

Thanks. Only reason I have been using 1 gallon bottles is because I am still learning and I don't want to ruin a large batch. As soon as I get more comfortable with the whole process I will switch to larger 5 gallon containers.

Another problem is the foreshots are poisonous. People can get into home brewing with out risk of poisoning just possible bad tasting beer. As far as home distilling people could end up dead or blind if they don't know what they are doing

I racked off the lees last night. Added one campden (1 gal) tablet. During the night the air lock popped off. I re sanitized the air lock and re fitted. Should I add another campden? Don't know how long it went without an airlock because happened in middle of the night. Does anyone else...

Thanks for the reply. I didn't think about stressing the yeast. I did however add grated ginger, energizer, nutrient and Irish moss. Was following a recipe I found in the The Joy of Brewing by Papazian. Recipe just said dried champaign yeast so I didn't think about researching the yeast...

Why add sugars step wise instead of just adding up front? What is the benefit of adding in steps? I just made a mead with OG of 1.130 which should get to 20%. It was my first attempt so I hope I did not mess up. Used red star champaign yeast bc that's what I had.

How long do you keep in bulk fermenter before bottling?

Made my batch last night, will let you know how it turns out in a year. Exact recipe I used is as follows: 3lb 6oz honey (local) 6 lb gala apples juiced 3 lb fuji apples juiced 1/8 tsp Irish moss 1/8 tsp tannin 1/2 tsp pectic enzyme 1/2 tsp yeast nutrient 1/2 tsp yeast energizer Red Star...