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OP, take some sanitized tubing that fits in hole where airlock is, and shove it in a bit. Take the other end, and put it in a bucket/bowl/doggie dish/beer mug/beer stein/waterproof boot/ or anything else that hols liquid, and fill it with sanitizer. Leave the end of thetube in this water...

1.175 is a high SG. so it might have kicked your yeasts butt. Perhaps it is too acidic. I second adding yeast hulls, and perhaps a pH reading to see if its dropped below 3.1. Sounds like a stuck fermentation to me, might need to take some steps to get it going again.

I have heard that you dont want to add DAP or other "nutrients" while rehydrating because at this stage the yeast's cell walls are not operating well enough to be semi-permeable, thus allowing just about anything into the cell. There is a yeast rehydration nutrient, it should be in the stickies...

thanks guys, most should end up being cappable!

From tidbits here and there that I have read on wine and mead brewing, I felt that the general consensus these days is to aerate a lot before pitching and then "degass" by stirring somehow once a day during the first 5 days. I currently have a pumpkin cyser and a welch's grape wine in primary...

that would only be the most sensible thing to do, but I am going to the store tomorrow to get the capper and caps, and wanted to get started cleaning/soaking (a lot of cleaning) the bottles tonight. Did not want to go through all the trouble of cleaning only to find out that they do not fit. I...

Hello, I am about to bottle some brew and am looking to use really old bottles that I have found in my grandparents basement. Now, this question is for people who know a little about bottle history. Can you use a modern day bottle capper on bottles from say, the 50's? Does anyone know...

Could just be shear bad luck. What are you using to sanitize? Was everything that touched beer sanitized for the required time? Were your hands? After sanitizing did you allow anything to touch an unsanitized surface? i.e. a sanitized spoon resting on your counter. I find that having an extra...

I have not, but you can use any apply juice as long as it does not have any preservatives. Vitamin C is okay though.

I am disgusted by you people. We are this much closer to Bacon Yeast and you all scoff at this incredible advancement in bacon brewing technology. OP, you better send a bottle to the labs right away to isolate that amazing bacteria.

Well as for a yeast I would say EC-1118. That should be good up to 18% ABV. If you stagger nutrient additions and use some energizer and stagger "feedings"(adding more honey) perhaps you could get it a few points higher. I am not experienced enough to attest to how high you can take it though...

one packet is more than enough for one gallon, so you should still be good as long as you got in half of it. The 120 degree must may have set the yeast back a few days. Youll need to wait for advice form someone more experienced. What I do that I found helpful is use a gallon of bottled water...

what did it have in it? that would be the first place to start

I will do well to remember this, then. haha

Hey guys, I have been "lurking" for a few weeks, and just recently brewed up 2 gallons of Ed's Apfelwein and mead. I am brewing out of the Boston area, and glad to have found this forum, as there is so much helpful information.

as long as you let them stand upright for a few days to allow the pressure to be relieved, I think laying them down would be best.