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Is it my imagination or has the cost of yeast gone up a lot recently?

What is your mead set up? What equipment do you already have? I use the same equipment/ set up for all my wine/beer meads, but have separate equipment for sour /lactobacillus fermentation.

Sorry… each time you pick up the bottle the yeast gets re-mixed up in the beer/wine

Time will settle yeast out of your solution, then you pour the clear beer/wine off into the aging bottles. But you should store your cold crashing bottle upright. If you store it on its side, each time 6th pick up the bottle the yeast gets re-mixed up What are you making? How long have you...

I do 2.5 gallon/10L batches all the time. Bring your mash to correct temperature (stir so nothing burns), put pot lid on, turn off burner, wrap /cover in 4-6 bath towels and go shopping or watch a movie for an hour or two Easy . I only lose half to 1 degree of temperature But if you are a...

How does lutra compare to cbc? Why do you prefer ultra now?

Can anybody tell me if there is a difference between boiling and steaming rice for sake (not Komi Komi) ? Ifor example: if I take one cup of dry sushi rice and boil it, will it have a different volume than if I did the Traditional steaming? Will this change how many cups to use in the sake recipe?

Ease of getting raw supplies. I have a brew store in my neighbourhood, but if it ever closes and I need to travel 40 minutes to get to the next closest store (no parking and in a grotty part of town), have to pay large shipping costs or buy/store huge bags of raw grains I will have to slowdown...

Baking sofa neutralizes smells Make a solution of baking sofa and water, soak shirt for half an hour and wash. Or a paste @nd put onto under arm area. This works well 8n soft water As always, do a test spot first

What about cold crashing and decanting/siphoning off the clear liquid in batches

Mr beer kits have a small 2 mm notch in the fermentor rim that acts as a release for gas . Simple easy to do tech.

Wait for a month, taste, rack off glunk, wait another month, taste, wait another month….repeat. How long depends on your recipe and temperature. Mead is a marathon, not a sprint

Your lucky!! Must be good vinegar Put it in a sanitized jar and feed it leftover beer/wine/alcohol and make your own custom vinegars.

No You can’t defrost and then dunk. Freezing breaks the cell membranes and lets the juice out. If you thaw then dunk you would loose a lot of the juice/flavour you are looking for. If you freeze/defrost the berries, you won’t need to blend them. No don’t hit with boiling water. Will change...

Maybe rethink what equipment/space you really need. Brew tech has really changed in the past decade, much simpler. Maybe you could redesign how you brew to take up less space/time. My set up occupies 1.5 closets, my beer/wine cellar doesn’t take up much space since it lines a wall in my...

What was your recipe and procedure and timeline?

I tried freeze distilling some home brew mead in my home refrigerator’s freezer. Very successfull. I found out that at a certain point the solution wouldn’t freeze anymore. The “distilled” solution was actually TOO strong and we prefer it with a bit of water still left in solution for...

A month is not long enough for mead. Rack into new sanitized c9ntainers at about 1-1.5 months or when the glunk in the bottom is ovver 1/2-1 inches. Wait another month. Repeat until no more bubbles at all . Measure gravity. And allow to age about 4 or mucus re Maybe nays, tasting each...

Did you use commercial store bought strawberries or home picked strawberries? Was the sulphite a campden tablet? Don’t bother to stir your honey, it will dissolve and get eaten over time. Shake the solution at the beginning to oxygenate the must but NOT later on after fermentation has slowed...