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my stuff doesnt clear for at least a month.

yea, it will take varying amounts of time to clear, sometimes it will never clear if you set the pectins. Did you heat it up? was it pasteurized? did you use pectic enzyme?

why do people not like 1118?

figured it would be fine, my biggest concern is that someone lifted the lid and took a pee in it, and that isnt very likely seeing as my street is dead at night. haha Didnt know it was common practice though!

So my first time brewing beer was pretty fun. I did a biab all wheat beer, with 7 lbs white wheat, white labs 550, and an ounce of czech saaz..... on my stove. Which proved to be a hassle. All and all it took me 5 hours from pouring water in the pot and taking it off to cool. the funny part...

buying a 12 dollar fermenting lid and bucket will save you tons of pain, and possible contamination. you will need to sanitize the lid as well, and with glue I think that will be very hard. Either use on the reputale homebrew supply stores online or your local homebrewing store. Trust, it will...

why did you put the corker in the sanitizer? haha otherwise cool! Hope it comes out well! In the future I would suggest using a grain bag to put the fruit in. Then you could crush the fruit and remove the bag after a week before you put in a secondary, so it will be a lot easier to clear...

there is a soda forum under mead wine and cider. They would beable to help better. I think 3.5 is too short a time, but I have no experience with soda OR bread yeast.

Compleat meadmaker does have some history, but it mostly method and explanation. While it doesnt have more than ten recipes, the book is written in a way that you do not need recipes, it explains everything for.

the yeast will get to all the honey

so what DO you use to sanitize?

Dragon, excellent post.

those stoppers......look gross...... hahahaha

Hello! I would rehydrate the berries then freeze them to break down the cell walls to more easily extract the juices. I do not have knowledge on the amount to add, but there are plenty of melomel(mead with fruit) recipes floating around! As far as whether they should be added in primary or...

ive heard that they do help them last longer. Again, I do not have any hard evidence, just going off what I have heard around. The o2 barrier caps are supposed to absorb the o2 in the bottle once capped, they do have time limit as far as how long the work. Search the forums, I remember finding...

the general idea for long term storage is corked, but there are a few people who will say that crown caps works better. I dont know, I am sure there is research out there. Either will work, but most believe that crown caps will not seal as strongly as a cork and thus the mead will oxidize...

why not just throw it into a bucket for a few days, and then return it to the 5 gal once the fermentation slows?

aging in a oak barrel is more work, but will give your mead an oak character. The level depends on the toast of the barrel, the alcohol level of the mead, and the duration of oaking. You can oak a mead in glass by using oak chips/cubes/spirals

thanks guys. I have a winemaking book with a chapter on acid adjusting, and it was pretty informative. Ill definitely go easy with the tannin on this first batch and then make another with a bit more and see the difference.

I bought a jug of unfiltered apple juice to make into cider. Since it is most likely juiced from "eating" apples, would adding tannin and acid give it the elements a hard cider needs? Does anyone have any suggested amounts I could start at, or should I just copy fruit wine addition amounts?