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First, here's the recipe; 24 pounds (2 gals.) of honey couple oranges raisins 5 gallons of water Primary started on August 21; reading was 1.15 (35%) October 5, we racked off of the fruits and sediment. Reading was 1.05 (15%) A sample tasting indicated a very sweet mead (as I...

First, here's the recipe; 24 pounds (2 gals.) of honey couple oranges raisins 5 gallons of water Primary started on August 21; reading was 1.15 (35%) This past Saturday, October 5, we racked off of the fruits and sediment. Reading was 1.05 (15%) A sample tasting indicated a very sweet...

To clarify; I tasted the perry, it was delicious before I added yeast. After 10 days I pulled my must bag out and tasted the perry, it was sour/bitter. I racked it into separate 1 gallon jugs. It stopped fermenting I waited 4 days and it still had not started fermenting again. I added yeast and...

Hi guys. Been a little busy as of late and got stuck. I new to the wine making but I have made prison hooch, beer, and mead My 5 gallon carboy of ancient orange mead is brewing along nicely (I know this is the wine forum, I'm just braggin'). Well 3 weeks ago I had 14 lbs. of pears and...

Hey group! I know, I know; go read the archives! But this IS a little different. My son bought the honey so he feels as tho he has the say in this mead, but he knows little about the process other than what he has read. I am no brewer either but I have been making beers and ciders (with honey...

My favorite beer (at least for now) is Erdingers Hefe-Weizen. It costs $18 for an 18 pack. After that I really like New Castle, Lienies 1880 bock, Sam Adams' cream stout and even Michelob's amber bock. These are fairly pricey quaffs, all. I usually buy Labatt blue because I have drank it for 20+...

I hope to get some of you guys' opinions here. My first attempt at brewing went fairly decent. I had alot of fun and it wasn't overly complicated. I brewed a Munton's kit. It cost me $14.00 plus priming sugar to make almost 5 gallons. After all is said and done I figure that comes out to...

Thanx arkador What should I do, if anything, about the bottles I have refrigerated?

P.S. My beer is in the basement where it stays around 70/75 degrees. I left it out for 3 days then refrigerated half of it. The other half is still on the floor, in the dark, and I have no blow ups yet.

Sorry Randal, I can't answer that but hang in there, an answer will come. Okay. After 3 days of level readings I went ahead and bottled my beer. It has been just over a week now and being impatient as I am I opened a bottle to test/try it. There was a small "PHHHHTTT" when I opened the bottle...

I hope someone can help me soon with this as I'm already in action. I read that instead of melting your priming sugar into a pint of water that you should use a pint of the beer instead. Dummy that I am I used the pint of beer and I want to know when to add this. Do I add this as it is hot or...

Unholymess, THAT'S what I'm talkin bout.

Thanks guys. I get it now. forget about the potential alcohol scale, right? So as long as I stay at the 1.010 for the next coupla days then it is done fermenting? Or should I wait weeks like one poster said? That seems long, I was hoping to be drinking this stuff sooner than that :(

Thanks for the tips guys. I especially like the idea of putting it into a spray bottle. That seems like it would make it fairly simple/easy.

Okay, I just looked at my hydrom. it is an ALLA, made in France. On the side it startys at the top with 0.999 and going down the tube it next reads;1.000. To the right of that marking (1.000) is the potential ABV and it reads 0%. My current reading id the next mark down from 1.000; being 1.010...

Hi guys. I am a noob but I have made a couple of observations and wonder if I can get some feedback? It seems that cleaning and sterilizing is a major chore. How do you all go about accomplishing this task? I was thinking I need a really large sink to get five gallon buckets, carboys and the...

Sorry guys, I should have included that. I started at 1.06, it is now at 1.01 (1 percent potential alc0hol)

Hi group. I guess for the benefit of everyone I need to start at the beginning; I'm a complete noob! 8 days (8/21) ago I put five gallons of heavy Scottish ale in the fermenter. The Muntons instructions said to wait 2 days to transfer it to second stage. I read on the 'net that I should...

hey arturo. how's the weather in your neck o the woods? You by those fires? retiring for the night here in the midwest. See ya tomorrow.

Hi everyone, noob here (to it all). Sure wish I had somebody experienced that lived nearby that wouldn't mind walking me thru the entire process but since I don't have that luxury I'm really hoping you guys here will forgive my asking the same question(s) that every noob prolly asks. For those...