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I've already placed it in a secondary. I was going to be out of town for a couple of weeks and didn't want to leave it on the yeast cake too long. I did pick up some yeast in the transfer and it still has activity in the carboy. And yes I did taste it and oh my gosh not bad for a three day old...

I did a Munich Dunkel last summer it was my first lager. It did seem to ferment slower than an ale. It was a decoction mash and I lagered it for three months. I kegged it for another six weeks and it was gone in two weeks! One of the best beers I've ever made very clean and malty. Good luck with...

I made an English barley wine on Thursday with a starting gravity of 1.105. Used 33grams of S04 in a one gallon starter. Fermented at 72 degrees(a little warmer than I wanted) and two days later it was down to 1.020. I've had beers, even big beers ferment out in 4-5 days but never 2. It took...

Has anyone ever used Belgian Candi syrup in an English barley wine. I was thinking of using the 90 in a 5 gallon batch ( finished batch) I was hoping to start around 1.110 and Finnish at 1.018 I thought the sugar edition would help to attenuate the wart. I plan on using SO-4 yeast. If so what...

Wow, you can only imagine how different your mead will change the longer you leave it. I made 5 gallons of pomegranate melomel and tasted it over a two year period, and wished I would have left it alone the entire time. The fruit and especially the honey really came out after two years. It was...

What kind of yeast are you using? My last mead was also 1.142 starting OG. I used 7-B 1122 and it stopped at 1.036. That is way to sweet however, I split it when it was down to 1.102 (3-gallons each) and added 1118 to one of them. I'll never use 1122 with an OG that high again or for that mater...

It's too late for that now. The batch with 1122 is down to 1.046 and the batch with 1118 is down to 1.056. All I can do now is to ride it out. Who knows maybe they'll both work out fine. Next time though I will pay more attention to the starting gravity. I was just hoping that the 1122 would...

Wow I bought 4-12 pound buckets earlier this year for $33 a bucket. It was local clover honey here in Montana. The last two I just bought, the price had increased to $35. I guess I won't complain!

Started a mead 9/13. #24 alfalfa honey, 1.5 gallons pomegranate juice, 3quarts black current juice, #3.75 raisin, 3gallons RO water, 1-tbsp gypsum, 1-tbsp calcium cloride, 1-tbsp. yeast starter, 1-tbsp. yeast nutrient. OG 1.142. Three packs rehydrated 71B-1122 yeast. After 6 days gravity was...

Thanks for all your information. The blanket picking idea was told to me yesterday by an older gentleman. Can't wait now to try these in a mead.

Yes all fruit contain pectin, I wasn't worried about the pectin in the fruit just maybe how much. I asked another source today and he said about 2- pounds of fruit per gallon would be fine. There are maybe different names for this berry and that could be part of the problem talking about it. In...

I searched the forum and the only thing I found for Buffalo Berry mead was sometime back in August 2013 and most people reverted back to chokecherries. Has anyone ever used Buffalo berries in a mead before? I was looking at a website for making buffalo berry jelly and it said when you heated it...

Yeah a little bit of up front map on my part would have been helpful. I have only used 1118 in the past and it has always dried out all my meads. Just wasn't thinking this time. Well I have two more 6 gallon batches to make. I think I will go ahead and use the 1122 and perhaps the 1116 and...

I thought I could stabilize both of the separate batches, then mix them together to hold onto some residual sugars from the 1122 batch. Would that keep the 1118 from consuming residual sugar in the 1122 batch?

Okay, even though it is the same batch they have different Yeast. Started a 6 gallon batch of black current and pomegranate mead 9-13. After the first six days took a reading and it only attenuated down 40 points, starting OG was 1.142. I split the batch and replaced the original 1122 with 1118...

Wow I forgot I took 1 gallon off of that batch and put it in a separate container. The only difference was the 5 gallon batch had 7 pounds of raisins and the 1 gallon batch had 8 ounces of Rosehip. The 1 gallon batch, after 6 days had a reading of 1.042. The 5 gallon batch was just over 5% ABV...

It is a 6 gallon batch and I think I will split it between the 1118 and the 1122. It's like betting on a team to win and lose. At least I will be able to figure this out with a little bit of Monday morning quarterbacking.

Thanks I was thinking of more aeration along with the yeast and nutrients. I have and aeration stone and I will give it all I can. I was just concerned if it stalls at 10.60 it would be too sweet and it would be too late to add 1118. Have you used 1122 before and what was the outcome?

I started a black current and pomegranate mead six days ago. It had and OG of 1.142, checked it last night and it was at 1.102. Fermenting at 70°. I put more nutrient and yeast in last night. My concern is it may be fermenting at to slow a rate. I have not used this yeast before and am just a...

With ten million cells per milliliter used by some professional brewers. How close could a homebrewer achieve this level. I'm making a 3 gallon starter and this will probably be no more than 2.5 million cells per milliliter. Even after decanting most of the liquid this will still be a large...