Search results

How about cold crashing and adding the juices from maraschino cherries, and a little honey for mouth feel plus sweetness? Thanks everyone for the assistance.

How about adding monin cherry syrup to the mix? Sent from my Nexus 5 using Home Brew mobile app

The taste is rather light it has the alcohol burn, no real cherry or honey notes present. I put some vanilla beans in lastnight , would love to have a decent sweet cherry flavor to compliment the vanilla. Sent from my Nexus 5 using Home Brew mobile app

Looks like it turned out OK, my FG is 1.000 this is going to be a big one.. Whats the beat way to tone it down? Also took a few pics in my snifter.. Sent from my Nexus 5 using Home Brew mobile app

Thank you.. I shall start it thanks. :) Sent from my Nexus 5 using Home Brew mobile app

How about racking off the cherries and putting into another fermenter to clear up. Would this work if the the gravity reading is too low? The yeast will not be able to produce enough carbon dioxide to keep up the bad stuff is this true?

6 Gallons of FunkDaCherry Mead. :D Total: 14

I know when I pulled the air-lock I could smell the alcohol. Have a feeling its gonna be a strong one. :D Before bottling if i were to use a little potassium sorbate to stop fermentation, added in a little more honey, plus some vanilla bean for a little added flavoring. What would your advice...

Approx a year ago i started a mead. Used 1 gallon (12lbs) of Wild flower raw honey; 4 gallons of distilled water; 1 can Cherry fruit wine base (Cherry wine base). I used Premier Cuvee Yeast. Well life happened, and I forgot about it till the other day when mom called... So I go get it. Well...

Nom nom nom!!

sounds like a plan.. i have to wait on my buddy to bring the rest of the stuff over so we can do it anyway.. its a partner thing.. gives us a reason to hang out and drink together.. know what i mean.. lol... sunday is probally the day we are going to do it...

sorry it took so long but i have been a busy man.... i took a gravity reading and it reads 1.015 or 1.016... i think it is finished and ready to put in the bottles.. what is your opinion?

right on.. I figured i would just take a reading tomorrow.. and probably let it sit for a few more weeks.. btw i would relax but im all out of home brew.. :( .. so stone has to suffice... lol

Thanks Revvy.. :D .. I had it in the basement.. well i was not thinking but the ground temp is a constant 58 degrees so the basement floor is going to be colder than i need... it was there for about a week.. i then moved it upstairs.. i tried not to bump it tooo much but that is nearly...

I have done research and found that the wort getting at 59 degrees should not have caused any issues with the yeast besides slowing them down.. i have now got the temp back up to 69 degrees and has been holding steady at this temp for about 3 or 4 days.. i feel that they should have made a...

@chshrecat.. haha he posted it about 6 weeks ago.. i see the hard work that they put into it.. :))... @h4rdluck.. We have brewed more about 6 total batches now.. this is the only one we had trouble with.. we have sediment in all of our beer.. lolz I think it could have gotten infected some...

Well it has been 6 weeks since my last post. We still have a wine taste.. My buddy said it tasted like Stomach Bile.. I regulated the temp at a 71 degrees and still hardly any activity. Still not sure what im to do.. :(.. we are just letting it sit now..

@Revvy... I am going to move the beer to a higer temp area and hopefully I will get some activity. I have seen llama'a drawing a few times and have taken that into consideration. @Krump.. Dang that yeast really has been dormant for a while.. ;] I will give it another few weeks and report back...

That is what i have read on here.. so i believe it has to be something else. just frustrating.. he said we could keg it and force carbonation or drink it flat.. i feel i am at a loss so far.. :((((

I called the LHBS they said that the yeast most likely died out because of it being in the Primary for 6 weeks.. and thus there would be no yeast left to produce carbonation. I was thinking that since the FG reading was still high at 1.020 that there was still sugars left for the yeast to eat...