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I agree. Save your carboy for later. I have been making mead and beer for 10 years and would never make 8 gallons of something. How boaring to have to drink EXCTLY the same thing for a year or two. Get a jug of water from the grocery store and TRY making mead first. Or start with a 4...

meads are often gentler fermenters. you may not see the action unless you look for tiny bubbles 7 days is not long enough, forget about it for another week or three. then measure yeast needs time to produce alcohol, but also time to clean up some harsh tasting chemicals. so leave it longer...

Thats only 2 months, JOAM takes a couple of months to clear and another few months to age to smooth deliciousness. it gets better with age, so why hurry? Set it and forget it for 4 months at least. less if you use a modified JOAM (ale yeast and only use the orange zest and meat (not the...

free yeast nutrient!!!!

Just like my husband!!

NO NO NO NO THROW IT OUT. NOW!! NO TASTING!!!!!!!! Botulism is NOT something to risk. OR CONSIDER BUYING A GRAVESTONE FIRST.

taste it. if it tastes good, its fine. if its yucky do it again. call it a do-over batch KISS

But usually wine recipes are designed to use wine yeast and ale recipes designed for ale yeast. Type of yeast can affect end flavour, dryness, alcohol content, etc But wine yeast recipes have different amounts of fermentables because many wine yeast can ferment more sugar/fermentables than ale...

Llalamand CBC is one of the recomended alternative (dry) yeasts for a BOMM

I individually prime the bottles then bottle. But if you add powdered dextrose then add wort, you must be quick because the crystals in the sugar will trigger the dissolved co2 to come out of the wort= fizz. I dissolve the priming sugar 1 teaspoon per 500 ml bottle in water and divide the...

I have tried different yeasts (including bread yeast) in making beer. all yeast will make alcohol for you, but each yeast gives a different flavor profile to the end product. Bread yeast was selectively bred to produce fast fermentation with lots of bubbles (so you get fluffy bread) but...

relax, this is supposed to be fun.... KISS principle why are you shaking your mead 3 times a day? Shake ONCE when you first start to mix and incorporate air and then LEAVE IT ALONE for 1-2 weeks. but stir/dunk your fruit raft twice a day with a sanitized big spoon (not wooden) to wet the...

or use the bland beer to experiment with different additives. spike each glass with ... your favorite liqueur, hop concentrates, fruit, spices etc. use it as the base for a new future unique recipe. or give it to people who only like light beers use as slug baite in your garden or people...

I just wanted to thank you for your recipe on dandelion wine. it turned out to be FABULOUS!! the gardeners at work were all laid off for the summer due to COVID closures and there was a bumper crop of unsprayed dandelions. We even tried freeze distilling some of it. Gardener's Revenge Weed...

no honey is the wrong honey, unless you are an experienced mead maker trying to make a specific flavor. different honeys give you different flavors, but they all make mead sooner or later. relax and have fun. I can't get anything but grocery store honey and I still get fabulous meads. I...

you should be pushing your fruit under the liquid once to twice a day. do you hear any co2 escaping? any tiny bubbles foaming up as you dunk? mead doesn't always produce as much gas as beer, so the airlock often doesn't move much. (except for BOMM meads) leave it alone, "punch" down your...

or add a sour juice and allow it to age a bit more. tasting and supplementing as you go until you get the right flavour... what flavor is the original batch?

6 hours seem really long. Yo brew day is 4 hours from initial set up to pots clean/ beer in ferment or. KISS principle......keep it simple....

Do smaller batches....more flavours, less work, less to store

I v tried the hopspider. Works well.