Search results

Right. Thanks. I forgot to take an OG. :( But I used Lalvin 1118.

4 gal apple cider (no preservatives, pasteurized) 12lb clover honey I forget how much pectin and nutrient I used, but it was the recommended amount. I have it all written down at home.

Ken, What kind of OG, FG do you usually get with that? Also, you're the Compleat Meadmaker guy, right? Excellent book, friend. I just finished it a few months back and reference it regularly.

That's essentially what we did. But it didn't stop me from making a mess the whole time. :D

That would probably help, but I'm trying to avoid pouring entirely. I'm turned off to the whole method at this point. :mad: :D This is probably what I'll do.

A buddy ordered some bulk honey in 5 gallon buckets and offered to sell me some. I went over there to get 15 lbs, and we had the toughest time pouring the honey into jars. The pour always started really wide before it started to thin up to fit nicely in the jars. We made a huge mess. Is...

In the future, a good way to clarify better is to add pectic enzyme before pitching the yeast. Also, I believe the haze should age out eventually. As far as running though a filter, I don't have any experience there.

So.... how did it work out?

It's only been four days, correct? Relax. It probably took a little while for the yeast to start eating the sugar. I recently made a similar cider, and it took 3 weeks to go from 1.062 OG to 1.012 FG. Here is a thread from a few weeks back where I was having the same anxiety as you...

This is what I did too. I used a pint of Makers. After 6 weeks in secondary, I still have a strong oak flavor but hardly any noticeable bourbon. Next time I do this I will use only 1 oz of medium toast American cubes and 1 quart of bourbon. But I really, really like bourbon.

I use GoFerm with my dry wine yeasts, but I was wondering about using it when rehydrating my Safale 05. Any thoughts?

1.008 I just thought cold crashing might help move the process along a little quicker. It tastes pretty good already. Definitely still a bit too much heat, though.

I was reorganizing some of my carboys today, so I took a secondary of cyser from the garage (~45 degrees F) to my fermentation room (~65 degrees F). When I picked it up, I noticed that it was pretty clear. This was unexpected since it was pitched only 3 months ago. Then after sitting in the...

I've been using the hell out of mine since I got it a month ago. BBQ, stovetop cooking, mead, ambient room temperature..... Still have yet to use it on a batch of beer though. :D Previously I was so anxious about temperatures, I had (no kidding) three different thermometers to measure my...

Do you buy bulk pellets and then just divide them up into smaller bags?

Mmmmmm..... looks fanstastic. I might have to try something similar in a 1 gallon batch.

I have a nice little room under the stairs that usually keeps a pretty steady temperature. Lately it had been getting in the low 50s (Farenheit), so I got a space heater with a thermostat. Evidently something went wrong either yesterday or the day before because this evening I went in and the...

Not necessarily. Centennial Blonde, a popular 1st all grain recipe only needs about 2 weeks between primary and secondary.

I'm not sure about freshness of the crush, but I know of one reason to wait a day or two. Crushing creates a lot of dust in the air which can carry bacteria. That bacteria can land in your wort and on your equipment.

Every order I've made has arrived in 2 days.