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I live in PA (Greensburg, Westmoreland County) and I can get mead from one of our local state stores. They usually have one brand on hand, but sometimes I've seen two brands. They are located near the port/dessert wines in this particular store, just FYI. Asking the clerks about mead...

Hi! Now that I've had my cider in secondaries for about 2 weeks, should I be considering some kind of sterilization/preservation for the rest of the time in the secondaries? How about before I bottle? I put a crushed campden tablet in each gallon about a week after racking to the 2ndaries...

Just an update on last night's activities... It appears that the two batches in the secondaries have lost almost all of their carbonation. Though the two batches that are still in primaries are both somewhat carbonated. From what I can tell, the speed of the fermentation determines...

Since I haven't bottled anything but beer thus far, I can't help with the bottling, but I can tell you that I've had a similar experience with my ciders (which are still in secondaries). I waited until the bubbling dropped to 1-2 BPM in the primaries and then racked over to the 2ndaries... as...

I can't speak of the amount, but it is recommended to mix the priming sugar with the entire batch in the bottling bucket in order to obtain a more uniform carbonation across the entire batch. Putting the sugar in the bottles can lead to over- or under-carbonation unless the amounts are...

Thanks, david_42! :rockin: You mention adding sugar to increase the ABV... I suppose this means that the specific gravity of the wort/must would hint towards if you should agitate the yeast. Do you have a suggestion of what the SG might be for agitation to be beneficial? 1.100 and...

...that is the question! I'm working on some mead and some cider, and since I'm making more cider than mead, I'm starting this thread here. :p Some articles/books/magazines I've read tell you to agitage the fermenting must/wort every few days to resuspend the yeast from the yeast bed into...

djamwolfe, I was thinking the same thing!! I was going to try a small (about 1pt or so) batch of molasses "mead".... no honey, just molasses and water and yeast (plus nutrients, acid blend, etc as needed). This is essentially how some rum is made, from what I have found in my...

Thanks, RichBrewer! I'm going to keep the 2ndaries with the primaries... which works out well for the space I have available for brewing! Thanks! :mug: -Rich

Hi! I've got my two batches (that are ready) transferred over to clean carboys for the secondary fermentation. I know with the primary fermentation, the temperature range is determined by the yeast.. which I maintained between 65-70deg for the yeasts I used. What temperature should I...

Thanks for the info... I'm going to go ahead and rack in the 2ndaries this evening... batch 1 and 2 are both dry enough (perhaps too dry at this point - I might backsweeten just before bottling) The examples I were with different data: One was for a batch with gravity of 60 (or 1060 or...

Hi LewisM... Let me try to answer some of your questions (I understand some of the mechanics more than the actual methods :drunk: ) Water is 0 on the Oeschle scale and 1.000 on the Specific Gravity scale. These two scales are directly proportional... to convert from Specific Gravity...

Okay, I think I'm ready to rack to the 2ndary fermenters from the primaries... I've read that you're supposed to take two reading a couple days (or a week or so) apart and, if they don't change, you're done with fermentation. Well, I took readings last night and got the following: Batch...

Thanks, david_42! So there was nothing about my results that alarmed you? The rates seem reasonable and there's nothing pointing to problems at this point, as far as you can tell? If I let it ferment to 1.000 or .995, will it be extremely dry (most/all of the sugars fermented)? I...

First off, let me say hello to everyone here! There appears to be a wealth of information available in this forum, but I'm not sure what to search for to see if my questions have been answered already. Here's my situation: I purchased 3 gallons of fresh, unpasteurized, unpreserved cider...

Yeast ranching/culturing

Hops