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What do you mean?

I checked some things.

Mead is denser then...okok, got it. I have about 6L of mead fermenting and 20L of beer fermenting (bock). How much time should I stir the mead?

Why do I need to stir the mead during fermentation, and not the beer?

I'm not at home...but when I get there I will se the bucket and secure it's well sealed. So, I have to wait until the pressure is build up inside? I will se that, thanks!

I think it is well sealed... Plastic bucket...I know it is fit for this purpose...but I don't know exactly the material...

I am doing nothing...like I said, it's my first time...

Thanks!

Hello, I used a extract jit as my first experience of beer making... I have two questions: 1st- How much time until the fermentation begins? It passed 24h already since I putted everything in the fermenter bucket... 2nd- In the instruction says that the fermentation last for 4-7days...but I...

Hello. I'm about to make beer, but there's a topic that I'm not sure what to do... How do I rehydrate the yeast?

I putted a TSP of sodium bicarbonate, I read that has a similar effect. I will put 4g, and I already putted 6g of cooked bread yeast. In the morning I will shake then add the yeast. Maybe it's a silly question... But can I put the yeast and let the must as it is? With the net above? Since the...

Do I need to be supplying everyday oxygen to the must? If so, can I leave my must open in my porch, secured from the rain and with a net above?

So...to make my wort less acidic, what can I do? My mead yeast has 10g...can I put 3/4 g of yeast? Or do I put the 5g? How do I add oxygen?...I stir the wort and then i put the bucket lid? I have an airlock...do I need to stir to release the CO2? Thanks.

I was thinking of not using the bread yeast yet... I was considering using the mead yeast on this batch and later do a new one, but instead of putting on the porch, I was going to put the boiled bread yeast, and when the wort cooled, I would put the mead yeast. Give me your opinion about these...

So...I decided to try to make mead... I used this: - 1Kg of local honey; - 4L of filtered water (3.5L hot and 0.5L room temperature); - 6 raisins (chopped in half); - Lemon peel (the outer skin only); - Tangerine peel (the outer skin only); - 1 lemon juice; - 1/2 cinnamon stick; - fresh herbs...

Besides that, what quantity of yeast (and respective nutrients) should I use? It's 1Kg of honey.

I only have the baking ferment, a chemical one, here... Shall I use it?

Ok...so help me here... What you're saying is to remove the raisins... About the yeast, I have 1 package of mead yeast. What do I use as nutrients?

Do I need to do 2 fermentation with my mead? And also, I read about oxygenating the mead...what is that?

1 Kg oh honey from my region; 3,34 L of water; 1 cinnamon stick; 6 raisins cut in half; lemon peel (the outer skin). What do you think?