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I have used gravity filters down to 0.45 micron. Not really a fan as it takes too long, is messy. Went to pasteurization instead. @Dan O sweet session Meads "still" I target about 1.010 FG. I almost always pasteurize and bottle or just chill and keg it without pasteurizing. I never use the...

Agree, not sure if those are 100% honey. With that said. It will certainly work for mead. Consider doing a melomel or bochet. If you can find a local apiary often they have much better quality and guaranteed 100% honey. Not too much more expensiv if you buy 60 pounds (5 gallons).

First, let me state i have the utmost respect for these women. They are a dedicated talented group and i believe still the best in their sport. (They dont always get the respect they deserve.) I love to watch them as they typically have great ball control and quick clean handlng. AND I apologize...

The smell will go away given enough time. The smell is from stressed yeast producing Hydrogen Sulfide (H2S). H2S is notoriously unstable and in the presence of water ultimately converts to a week acid. In very low ppm levels from fermentation not an issue. Note most people can smell H2S at...

Very little risk of popping a cork or over pressuring the bottles but It might not hurt to chill them to slow the yeast down even more. I have had a few bottles do this, usually from not clarifying or racking well. Note: 0.004 remaining sugars will give you about 2.5 volumes of CO2. (The...

Unfortunately they did not live up to the hype. Definately had the talent but didn't have the passion. With the rest of the womens football world "catching up" with talent the US team has to improve as well. I hope this is a :wake up" moment for them.

Im pretty sure simmering your cider and adding a whole apple to it wont hurt really anything. But neither are necssary. Couple of thoughts... Heating cider to 160 deg F before fermentation will certainly kill any wild yeast and bacteria. It also likely drove off some of your apple flavors. As...

The Ladies need to kick it up a notch. That was a bit depressing. After watching the games against Viet Nam and the Netherlands not too surprising they couldnt score against Portugal.

Thanks for the inspiration @MrClint I will add the thought to my session recipe "mix" it runs about 8.5 ABV and a recipe that is lot more of a complex process than what you had here. I love the simplicity of your recipe. Have not tried teas in my session meads. Think i will try a 5 gallon...

Would you be willing to share the recipe?

I use Beerlabelizer [they have many free options] print them on an ink jet printer cut them out and use Elmer's glue sticks. (Idea from the grandkids) ink jet doesn't run and the glue stick washes off with a little warm water.

Yes, should work as you described it. I have not done this after beer but have done so after a mead and ran 4 ciders in a row using Safale USO5. Im not sre if you will pick up some hop flavor but you may.

Should have mentioned. (Or thought of it), I am a fan of pasteurizing.

Your initial thought of adding your berries to secondary is a good one. I add fruit almost exclusively to sec9ndary and let it ferment if the yeast choose to do so. Yes adds a bit m9re alcohol too. Full disclosure. I never use these chemicals to inhibit yeast. This article might help. How to...

If you want mango (or any fruit) to be your primary flavor then fruit in both primary and secondary. Primary if a vigorous ferment can often blow out a bunch of flavor through the airlock.

Things i have said to myself. 1. How many times do i have to tell you? You are not 20 any more and no you cant lift a 10 gallon fermenter full of mead without hurting yourself. 2. Now where did i put that...? After just having it in my hand a few minutes ago. 3. WTF, I could have sworn i had...

Blending with another or adding some water may help as well.

Couple of suggestions: 1. Gently stir or shake / swirl it to get the lees (and yeast) back in suspension. 2. Move it to a slightly warmer location. Add 5 degrees F or so. Give it time, a week or so and check SG. If still stuck... 3. Check pH. If low < 3.0 add Potasium Bicarbonate. 4. (Last...

Nope not too late to add pectic enzyme. I almost always add it in secondary as I don't always need it. Consider adding KC Super Kleer. It works on both positive and negative charged particles. KC Super Kleer, cold crash and time always have worked for me.

Funny, my wife just had her tattos re-colored. (Wouldnt let me do it with sharpies.)