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I am ready to bottle soon and from what I have read mead is not carbonated unless you are making a sparkling mead, is that correct? I read that I should just rack it to another container and leave it for another week to make sure fermentation is completely done (although it has been 7 months...

I brewed this last weekend and ended up putting the following adjuncts into the recipe: 1tsp nutmeg - 5 min left in boil 1tsp allspice - same 1tsp pumpkin spice - same 58 oz pumpkin pie mix - in mash tun I think I am going to up the spice about for the next batch but I figured for the first go...

I concur, let it age and purge the O2. The second keg will be better than the first. Now just brew more and you will have to age it all

This discussion is interesting to me because I never made the connection between LME and DME. I used to brew only extract and I used either depending on what was available. When I had my friends try my beer they always loved it (because it was free) but they always talked about an "twang" in...

I hate to break to all us meat lovers but those flat teeth we all have in the back of our mouths called molars are ment for mashing grains and veggies, the canine teeth are meant for tearing meat so that makes us omnivores. Even if like me you hardly ever eat veggies.

I would like to find a root beer from scratch recipe too. Can you make it from scratch, realistically, in the home?

I want to make a brown ale with some type of flavoring such as Pumpkin Spice. Anyone have any ideas where to get Pumpkin Spice? How much to use? Anyone have a recipe I can tweak?

When you say in bulk form, do you mean with the oranges and everything in it, or should i rack it off the once they drop to the bottom. Also can you give me a link that explains back sweetening Thanks for the input

19 days in and here is what it looks like. I took a gravity reading yesterday and it read at 1.002 which seems insanely low so I am going to take it again tonight. Does this seem odd to anyone the original gravity was 1.121 and the yeast I used was White Labs Sweet Mead Yeast? The only...

I have been interested in trying to make a beer with a bacon adjunct. I saw an article a few months ago in the home brew magazine. Anyone have a recipe they have tried or suggestions about when, how much, and what type of beer to make it with. I will share the recipe that I compile from...

Here is the website that I got the recipe from, it is about half way down the page http://www.stormthecastle.com/mead/mead-recipes.htm

I went ahead and degassed and aerated the must. I also added a small amount of yeast nutrient. The recipe that I am using says not to rack the must off because of the other ingredients like the oranges and the spices. Will there be a problem if I keep the mead in the primary for the duration...

The honey is all gone now. It has been eaten up and I can't see it on e bottom any more. Would you still stir the must?

Yes the OG was 1.122 I have left it sit while the honey on the bottom is now gone so I am not going to agitate at this point.

I don't know the name right ow of the yeast nutrient but i was planning on the set it and forget it method...what is degassing?

I used WLP720 Sweet Mead - Wine Yeast and I added yeast nutrient to the must.

Recipe for Orange Clove Mead (I got this on this site if I remember correctly) 2 gallons spring water 7lbs Clover Honey 50 Raisins 2 Whole Cloves 2 Cinnamon Sticks 2 Whole Oranges Cut in 4ths with peals on Pinch of Nutmeg Pinch of Allspice WLP720 Sweet Mead -Wine Yeast

I used about 7lbs for 2 gallons of water. I found a recipe that called for 3.5lbs for 1 gallon and doubled it.

I made my first mead last saturday. I mixed the ingredients and stirred the honey into the must. after a few hours some of the honey (about 1/2) settled on the bottom. Will the yeast still work its way through it?

I always keep the co2 connected to the keg while shaking because if you listen closely it will continue to push co2 into the keg. I leave it at the high pressure and connected for 1 day in the fridge while it gets cold. Then I put the pressure back down to 12 or so and let it sit for 3 to 4...