Search results

I just racked mine after 8 months of bulk aging- it came out at .998. I decided to put it on five more pounds of strawberries to give it an extra boost of that flavor. I stole a little bit for tasting and I'm amazed. It still has quite a bit of alcohol burn but the strawberry shines through...

Nutrient additions are your best friend. if you have a local homebrew store-go pick up some nitrogen-based nutrients. these additions will make sure the yeast keep going strong the whole time. As for the different methods, I like to degas (stir) everytime I put in nutrients. Just make sure you...

If you havent added anything to kill the yeast, fermentation will consume all the honey you put in. no big deal, you'll just get a little higher alcohol %. if you are looking to backsweeten, make sure you kill the yeast first.

golden raspberry sounds amazing. question for you--how were you planning on hitting 28%? fortifying with booze? I'm not aware of any yeast that can tolerate that much alcohol

patience. I have waited 4 days for visible fermentation to appear when using liquid yeast (with no starter). It eventually got going

As long as you're careful, you should be fine.

The Google-I ventured down the correct tube in the interwebs

just a thought-wash your fruit well. yeast don't take to kindly to pesticides and fertilizers. also, I like to use campden tabs to make sure that nothing bad starts growing in my must. these steps aren't necessary, but they put my mind at ease about bad things happening to my must

I have had a similar issue to yours-It took the White Labs six days to start lowering the gravity (I don't use starters either). But it turned out it just needed a couple days to get kick-started. make sure your wort is well aerated and maybe move it to a warmer place (if it is in a cold...

I stepped it up to a 6.5 gal batch- 12# wildflower 5# clover 15# whole frozen strawberries 71B Narbonne waiting overnight for the campden to work and the must to warm up a bit. the problem is, the must is almost right to the top of my bucket, and I'm afraid that fermentation will send...

I know i'm late to this game, but I just got into meadmaking. Just bought my ingredients today, I'm excited for this one. I'm aging this one all winter in preparation for next summer. Mmmmm strawberries.... 5 Gal 12# Wildflower 14# Frozen strawberries Trying to decide on yeasts. either...

Make sure the yeast doesn't eat up the honey you try to sweeten it with...stop it with campden tabs and K sorbate. This way, the yeast will stop fermenting and you can backsweeten to your liking. I've personally never backsweetened, so I can't help you out with that aspect. Although I have...

I know the Bunratty Mead brand is a white wine with honey 'infused'...It was the first 'mead' I ever had, so I didn't know the difference. It surprised me to find that a company would indulge in such mead heresy. I now pay extra attention to every commercial mead that I buy.

1180 + 5= 1185 Gallons Can't wait for this---should be ready just in time for cool fall weather.

Hey- Checking in from just north of St. Paul, I just started brewing this summer when I caught a case of 'good beer fever'. I'm already knee deep in great homebrew and can't wait to learn more about the world of brewing. Looking forward to learning about ingredients, tips and techniques from...