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First off, i would not recommend backsweetening with sugar for the primary reason that it will require some vigorous stirring to dissolve, which would possibly cause unpleasant oxidization of your fermented mead. Many people do backsweeten, but in competitive judging, it is a dockable offense...

Hello, I a mead and country wine maker, but I'd like to play around with making braggots. But beer brewing is completely alien to me My one and only braggot was a 50/50 honey+LME must - was tasty, but one dimensional. I'd like to start experimenting with another that is reminiscent of a Sam...

No worries. I do that all the time

1116 and 1118 both have nominal alcohol tolerances of 18% so that isn't unexpected

Did you take a starting gravity reading? Probably a combination of issues. The first i is probably your use of baking yeast - it has a lower alcohol tolerance than yeast specifically bred for wine and mead fermentation. So it likely hit its alcohol tolerance and went dormant. Another...

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I am not a fan of buying used equipment - I don't mind paying full price for new equipment. Do you know if the ManCan and Nutrichef systems take a few days to fully carbonate like UKeg? their sites seem to imply it is more or less instantaneous

In interested in a 128 oz system to force carbonate mead and cider. Can anyone recommend products? I am leaning toward the nutrichef system, but also considering the mancan and ukeg. Open to others as well though. U keg is probably at the bottom of the list because it requires several days to...

Since this got bumped, i'll chime in and state that IMHO this is a bad idea to reuse yeast. Anything that survived may have mutated and have unpredictable flavor profiles and alcohol tolerances, and most likely not for the better. Also, the vast majority of yeast strains you're going to use are...

I find that yeast strains in the 14-15% range never exceed more then about 1.5% above their stated tolerances

my initial reaction is that your wild yeast is at fault - it probably hit it's alcohol tolerance. i also suspect there wasn't enough nutrients

Got a 5# flat. Brined for 5 days, then split it in half: half got simmered as Corned Beef other half got rubbed and smoked for pastrami

Good explanation. Industry standard for making cold brew is 1 1/3 Cup coarse grind coffee per gallon of water, soaked for 24 hours - no more no less. cold brew is naturally less astringent than hot brewed simply by the absence of using heat. so if you wanted something that was essentially an...

Cold brew coffee is traditionally made by soaking coarse ground coffee. Fine ground would be hard to filter out, and while beans would be hard to impart enough flavor. I would recommend doing it in secondary.

yeah - it definitely doesn't taste it though

I had forgotten i even posted this. I just posted my bottling. you can find the end result here: https://www.homebrewtalk.com/threads/tys-root-beer-metheglin.690914/ for low abv, you'll need to adjust sugars - mine clocked in at 16.5%

OG was 1150 (shoot for OG, not quantity - but you'll probably use most, if not all the water to get there); FG was 1030, and 16.5% abv

I agree - I've tried a couple commercial root beer meads - they both just used commercial root beer extracts and tasted really fake, so i think i did this one justice, and am pretty proud of the final product Here is my final recipe - please attribute properly if you share the recipe :-)...

It is directly adapted from my grandfather's old fashioned traditional root beer soda recipe, essentially only altering the sugar content to accommodate fermentation, and use of honey instead of sugar (however, I kept 10% of my sugars as brown sugars for flavor and color) It tastes pretty much...

Raw cacao is very very low sugar. It is fiber,protein and fat, which is why nibs are ok for diabetics. If you use chocolate,then you'll get sugar. Most if not all commercial chocolate wine uses chocolate syrups