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+1 on "No" to sterilization. It stops them "cold" (see what I did there :cross:), but it doesn't kill them. However, if you're using fruit in the secondary, the yeast have made the wort/near-beer pretty inhospitable to most other micro-organisms. I think using frozen store bought fruit is...

Well... That was my guess. I've made three meads so far, and all are still on the primary. I haven't rechecked the SG yet. But, if it helps at all, I used champagne yeast and had airlock activity within the first hour! So, it seems reasonable that you could have a huge drop after 3 days...

How were your temperatures when you measured your SG? Could fermentation warmed it up to give you a falsely lower SG?

I want to bottle into 7oz bottles, but they are clear. Will UV light affect it like beer? I'm not talking hours and hours, just the occasional sun for transport or to show people. Thanks!

Thanks everyone! I know we have the Malta here due to the large hispanic population. I'll get some of that. I've found the 7oz clear bottles, as well, online. I took me a little bit because I was searching for "8oz bottles". I'll use the clear bottles for my mead...

Not only shouldn't it be a problem, but your mead will be good for your bones!!

I've been looking for 8oz bottles, but am not having any luck. Do they even make them? Got a website for them? Thanks!! (If you must know, I have multiple things brewing in 1 gallon test batches, so I would like to divide it up in smaller amounts) :)

DOH!:drunk: Well, it's still actively bubbling, so hopefully that's a good sign that it isn't stuck...

After ~week of fermenting in primary, 2 different batches were starting to smell strongly of vitamins. I racked it to another carboy. I distinctly remember reading somewhere about a vitamin smell. Can anyone help? They do smell better now that I re-racked them.

The quickest, easiest mead that I have seen on this forum is JAOM (Joe's Ancient Orange Mead). At the top of these pages is a "Recipes" button. Scroll down to "Mead" and JAOM is usually at the top (Just checked). It's very easy to do. If you feel that is too time consuming, try a "Show...

How high was the temperature that you were worried about? It's tough to kill yeast. It's my understanding that yeast will continue to do their thing even if the temperatures are in the 80's to 90's, but they will leave you with a lot of off flavors. HOWEVER, if the SG is stuck, then, yep...

Yesterday, I started my first hard Cider. It's a small one gallon batch. I went to my local brew supply store and asked the salesman for a yeast for cider. Well, I think he mainly does wine, because he pulled a sheet off of a shelf, (literally) blew some dust off of it, traced his finger...

That was the smallest amount offered. They are bigger chips, so I might have to shred them down. So, 1 oz then? Sounds good to me. Thanks!

I'm waiting for my Medium "roasted" oak chips to get delivered. I wanted to add a few to a cyser I'm making. It's only 2 days old at this point and I was going to let it sit in primary for 1 month, then transfer over to a secondary with the oak. It's only a 1 gallon batch so, I need just a...

OH BOY! Hopefully I will win!!!

Hmmmm... Only question I have is the honey addition. Take my though with a grain of salt since I'm by no means an expert... If you add more honey, the yeasties will just ferment it into more EtOH and you end up with a dryer (more alcoholic) beer. Do you want a honey taste without the...

I am by no means an experienced mead maker, but 2 things concern me: 1. I didn't think ale yeast can get the job done. Champagne yeast is used so that you can get EtOH levels into the double digits. 2. Most of the posts I have read talk about months and months of primary, secondary...

I'm going to make my first mead this weekend (?next weekend) and picked up some of this yeast. I did a quick search, but didn't find much here. Maybe I just missed it. Thanks for the info! I don't know what type of honey I'm using yet. There is a store with local TN honey, but it isn't...

I just made my first liquid malt extract (LME) brew 2 weeks ago. I read "How to Brew: Everything you need to know" by Palmer. There is some in depth information there, but he warns you ahead of time. You can skip ahead to the next chapter without having to understand all the in depth stuff...

Quick newb question... (I searched, but didn't find the answer I was looking for) How exactly do you back sweeten? Do you add additional honey(flavors) during secondary? Thanks!