Search results

I apologize many "newer" members are less familiar with these things. Easy one 1st. Cork is fine. Mead is corked like wine for long term storage in the same bottles as wine. Just be sure its nice and snug. Unfortunately I cant speak to how all the calculators work. I personally dont use them...

As to why fruit or other additions. The objective forme is to ballance the flavors. My intent is to make a mead that allows the subtle flavors of the honey to come through while adding enough flavor from the ftuit to be present. The fruit, spice, chilis etc is added as an enhancement to the...

Sorry. Im not familiar with this yeast and made an assumption. There are many alcohol calculators available on line. They all pretty much use the following. (Some may vary a little.) Original Gravity minus Final Gravity times 131.25 Equals ABV. The 131.25 is a constant that consists of the...

2.4 kg honey in 10 litres of water of should give you very near 12 litres (little under). This should have given you about 1.060 gravity points. Give or take a bit, this is an estimate based upon what you told us. If fermented to 1.000 then your alcohol content would be about 7.8%. Another...

I prefer tobulk age, but bottle ageing works fine. You may get some slight differences between bottles but overall works as well.

Whrn "bubbling" slows. Check the gravity using a hydrometer. If at or near 1.010 transfer to secondary. Allow it to clear and check the gravity again then again 1 week later if no change then clarify if needed, stabilize if you prefer and bottle.

I am old enough to remember when a dinner jacket was required in the "better" restaurants. If you didnt have one they often provided one. It seems that some have revived the practice. https://www.nytimes.com/2022/05/17/dining/restaurant-dress-code.html

Hello @Dan O Faux Ice cider I posted the recipe in the Cider recipe thread. - Also included is my last batch run notes for reference. https://www.homebrewtalk.com/threads/faux-ice-cider.730008/ One additional note - I just started using Nutrients for this recipe (Included in the recipe) I...

With special thanks to a few others who gave me the inspiration. (You know who you are.) - This one requires patience. 4.5 Gallon Faux Ice Cider Recipe 2 packs (10g) D47 Yeast started 12 - 24 hours with Go-Ferm in a similar gravity Must as the batch. Target 1.135 OG with 20 to 25 cans FAJC &...

Put together a couple of five gallon batches: - Lemonade Session Mead. - Faux Ice Cider / Cyser And... the waiting begins!

@jnesselrode Unfortunately not, I was referiing to Sociable Cider Werks in N.E. Minneapolis Cider Company is taking on the Crispin brand. "Crispin Cider returns to shelves in October, thanks to a licensing agreement finalized between Minneapolis Cider Company and Molson Coors."...

Great topic, thanks @Chalkyt I frequent a cider works in NE Minneapolis, MN USA on occasion. It always seems to be pretty busy. When the owner found out I make my own he was very surprised. He said he believes the homebrew industry isnt what it had been in the past. No real data to suggest...

I have found D47 benefits from stirring / swirling up to 1/3 sugar break. I aerate well at pitch using a pump and diffuser stone. Then stir or swirl up to 1/3 sugar break when adding nutrients. Stirring does add a little oxygen but honestly i dont think much at all. The benefit is keeping the...

Nope, never heat or boil the must. There is nothing i cam think of that would beneficial.

"Egg farts Unfortunately is "normal" but preventable. Often attributed to stressed yeast. Some yeasts apear to be more prone to the phenomenon than others. Good aeration early on, nutrient additions / protocol, pH adjustment and temperature on the lower end of your yeast tolerance all help...

I dont brew beer. Have been making Mead and Hard Cider for a lot of years. Great topic, it applies as well. I dont get do competitions. Im pleased when a Mead or Cider is what I consider good enough to be shared with friends and family. With that said, as i have learned and continue to...

@Raptor99, thanks for the reply. Was leaning towards that and based upon your experience likely will create a chocolate syrup "slurry" and add it to secondary.

I sweeten with either fruit or frozen apple juice concentrate. Then immediatly pasteurize. Your idea of Xylitol and sugar free maple syrup would work as well. Assuming the syrup has no fermentables. As far as whats best? Its really up to what you prefer. I have used tannins such as oak chips...

From the Lake, not too many nights like this left in the year. But enjoying them while they last.

Im planning a couple chocolate Meads. Two Bochets 1 about 14% and one about 8%. Let me preface this with the statement that i have the recipes, nutrient protocol temp etc down. The question has nothing to do with what kind of chocolate. I have 32 oz of unsweetened baking powder that was gifted...