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Does anyone know if you can use Green Malt to brew or is it compulsory to dry it first. I have been making my own base malt and it would be much easier if I could just malt it and add it to a batch instead of drying it first. Anyone know?

Yeah beer yeast isn't good for anything over 8% ABV, the best mead yeasts are D47 & 71B:tank:

I've fermented D47 at 68-70 with great success.

Sure water freezes at 32 but that doesn't mean that the water in cider will all magically freeze and then all the liquid left is alcohol, you need to get much colder to get something strong. Adding ethanol to water will therefore depress the freezing point by 1.86 C per molar conc present...

I doubt that would happen if you degassed first, and also dissolve the nutrient in some must before adding, that way you can SNA during fermentation.

A little bit of sugar can't hurt that much anyway, You know what they say, A glass of wine a day keeps the doctor away:tank:

Damn I'm so jealous, 85$ for a 53 gallon barrel is the deal of a lifetime, and it's also infused with the best bourbon in the world. I too also thought that Jack is bourbon since the only two types of whisky I know about are bourbon and scotch.

Well that's the point of an AIRLOCK to make the fermenter airtight, and yeah I know it can't be as reliable as an SG reading but you have to wait a day or two between readings to tell if activity has ceased but usually if there are no bubbles that's an instant hint that fermentation has stopped...

Why do you say "unreliable"?. I always find it a great reassurance to see bubbling a few hours after pitching my yeast.

Green or brown bottles protect against UV better than clear ones.

If you do it once and you don't get addicted then there's something wrong with you:tank:

I'm still confused about the bananas should they be yellow or really ripe and black, and should I add the boiled water or water+bananas? Oh and with or without skin? I just want to increase the body so I don't want a banana taste.

It's about 3 months old and the recipe is Malkore's not so Ancient Orange Mead, I just want to know how to increase the body so it doesn't feel watery. I've seen something like boiling bananas to get more body but I can't remember the details.

Hy guys, I've just finished my first mead(MAOM) and it's pretty good but lacks some flavor and feels a bit watery. I heard of some tricks like rasins or banana soup to increase the body and mouthfeel. Can anybody give me a more detailed instruction for the banana thing or any other method to...

Why wouldn't you just buy a used one from a bar or something?

You should try the Graff recipe(https://www.homebrewtalk.com/f81/graff-malty-slightly-hopped-cider-117117/), it's basically applewine with hops.

Hey to each his own, some people are just old fashion and consider true wine only made from good grapes,after reading this thread https://www.homebrewtalk.com/f25/nasty-pineapple-wine-worth-waiting-218596/ I noticed pretty much everybody has a bad experience with pineapple wine.

yeah you need just a little bit of sugar to carb and splenda to taste for sweetening so you don't need to pasteurize it because that's pretty dangerous: https://www.homebrewtalk.com/f32/my-first-bottle-bomb-using-easy-stove-top-pasteurizing-method-226071/

Well on the Lalvin website http://www.lalvinyeast.com/strains.asp it does say that ICV D-47 has compact lees but I don't like it's temperature range stopping at 20 C,it's just too slow for me at that temperature,with 71B-1122 you can ferment it at higher temps without worrying about nail polish...

Well turbo yeast does work very fast at 85F but in my experience not every fruit or veggie out there is made for fermenting,I tried a pineapple wine and it was awful, not every recipe from Jack Keller's website is good to try, I mean just imagine celery wine or even worse onion wine, bleach:ban:.