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Hello, I know this is the mead forum but my question is relevant to any fermentating liquid. Early last November I put down 50 gallon old oak whisky barrel full of cider. It began fermenting with wild yeast from the apples (no added yeast) but sugar was added from the beginning. The...

Hello, Early last November I put down 50 gallon old oak whisky barrel full of cider. It began fermenting with wild yeast from the apples (no added yeast) but sugar was added from the beginning. The barrel stopped bubbling come the end of December I think because it got too cold. Sometime...

Hello, I'm not sure the members of this group remember me. I'm the fellow who was enquiring about a thin film on the surface of my cider barrrel this past winter. The barrel had not been bubbling since the end of december and I was worried about it going to vinegar. After much thought I...

Hello, My brother and I decided to make use of the plethora of neglected apple trees in our Vermont hillside town this fall. We have an old whisky barrel full of cider. Unfortunately, I have negelected to add cider to the barrel periodically to compensate for evaporation. I looked inside...

Hello, I'm thinking of adding honey to two of my 7 carboys of cider. I'm thinking about adding honey while I re-rack two of the carboys for secondary fermentation. These carboys had no sugar or yeast added to them upon primary fermentation (they fermented primarily on wild yeast). I Does...

I have 6 carboys of cider and 1 55 gallon oak barrel of cider. They underwent their primary fermentation around mid November. Obviously, the carboys finished before the barrel, but I would say they generally were stopped fermenting by the beginning of December. The ciders have been sitting in...

I've got a 50 gallon oak barrel still bubbling in my basement. I forget how long its been, I think it has been bubbling for about 1 month. I added sugar to it at the beginning but no yeast nutrient. It has maintained a steady bubble. I debating wether to add raisons and bee pollen. I've...

I don't have a sg reading at the moment but I will try to get one soon. . . what do you mean by 10 points of the ferment?

How necessary is Yeast nutrient in cider making? If so are raisins sufficient as a yeast nutrient? If so, can I add them after fermentation has started? (my airlocks have slowed bubbling to about 1 every 5 seconds. Are there any other natural yeast nutrients that one could use?

I don't know what kind of honey but I'm just using wild yeasts

Hello, I've got 6 carboys going of cider. One with champagne yeast and sugar added. ONe with wine yeast and sugar added. One with no yeast and sugar added. And three with no yeast or no sugar. Of these three I'm hoping to add honey to make cyser towards the end of fermentation...

Hello, I've got an ale that has been bottled (12oz bottles) for two weeks now. The bottles have been blanketed by my woodstove. I'm going to move them down into the basement tonight. I'm wondering if it is a good idea to shake the bottles to get the yeast sludge off the bottom and mixed...

I havn't taken hydrometer readings. But I can say at 44-45 Degrees F the lager brew is bubbling every 18 seconds. Is this indicative of a slow fermenation that is happening? Should I let it sit down there at those temps until the bubbles slow down even more and then bring it up to the...

So I started a lager a week ago. The first 3 days the 5 gallon carboy sat at 60 degrees F. Then for a day it sat at 50-55 Degrees F, Than for the last 3 days its sitting in my basement at about 43-45 degrees F. It seems as though the yeast has gone to sleep. It is not bubbling much at all...

Yes, my stout was in the primary for about a month, but at 40 F or possibly even below 40 F, and in the secondary for a week at about 50-55 F. So for the Lager temps. Do I need to make sure the ambient temperature is between 45 and 55 F or is that the brew itself inside the carboy? If it...

I've got a couple of questions. . . Firstly, when talking about an optimal fermentation temperature range for lagers (I've read between 38 to 59 F) does this refer to the ambient temperature or the temperature of the brew inside the carboy as the yeast is active? How do I compensate for...

I've got my first batch of homebrew in a 5 gallon carboy in my basement, which I started last week. I'm leaving for San Fransisco for two weeks before the brew will finish fermenting. Can I let the brew sit in the carboy after it is done fermenting for two weeks if it is in the dark? and then...