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1) Enter the OG and get brix, or brix and get OG 2) Enter the OG and the post ferment brix, and get ABV 3) Enter post ferment gravity and post ferment brix - gives corrected OG

I bought it after my 2 year old broke my third(!) hydrometer - I compared 1 darn sample in my hydro to my new refractometer and it was right on - near as I could tell. Then my son broke another hydro...so I've been using the refrac since then. http://brew.stderr.net/refractometer.html is a...

IIRC - the "Pappy's sassafras" extract has had the safrole removed and is safe to make tea, rootbeer, etc.

+1 More O2 won't compensate for too low a pitch rate. The OP SHOULD have a decent "starter" in his half converted wort now - what tricks are there to help him get completed attenuation. FYI - there was an article about this topic in July/Aug BYO -...

saccharomyces said - "Oxygenate it with an O2 stone at pitching and 12 hours after pitching (I would not even attempt a 1.120 beer without an O2 stone, sorry). Keep fermentation temperature in check. That's about it...." Sloshing will get you about 8ppm of dissolved O2. I'm guessing that is...

Yeah, I was asking about an o2 tank and airstone. Oxy-tank or sloshing? Ferment temp?

"Quantity has a quality all it's own."

2 weeks and that level of attenuation? Did you oxygenate? I'm lazy, so what was the OG again?

15,127 w/ my addition - but I KNOW someone else has added...

Dunno, but it sounds like fun if you primary 5 gallons and split into 1 gallon batches for variations. :rockin: Last post before bed - save back 1+ gallons from the honey primary w/o fruit to blend in if the skins add too much tannin - best of both worlds. Please keep us (me) posted and good...

Remove the skins but add a few back as you would w/ a pyment or straight wine....my $.02. I think that adds complexity to use a "whole" food as the ferment source. And SOME tannins are definitely melomel-friendly, especially as they age.

I'm both a meadmaker and a brewer - I'd certainly WASH the fruit, but assuming your finished mead (pre-persimmon) is > 9% ABV - that would take some work for a bug to get started, especially considering the pre-freeze. Myabe a wash, freeze, and a quick spray in sanitizer....

If it were me - I'd ferment the honey to finish in a single batch, then split to add flavors in the secondaries. Freeze the persimmons, remove the seeds, add UNCOOKED pulp/juice to the batch(es) and wait 2-6 months. This is roughly adapted from The Compleat Meadmaker by Ken Schramm. If you...

Being from the south, I have eaten wild persimmons my whole life. Until ripe they are UNBELIEVABLY astringent. I'm guessing that you won't have that issue. They also, in the wild, ferment spontaneously, so you might want to account for that and manage the wild yeasties. Are you fermenting the...

I personally know the Alabrew owner(s) - they are good people. If you want to talk brewing in AL -PM me - I live in Birmingham.

maybe - I'm over there more than is good for my bank account, but less than I'd like. Kim and SunAe are good peeps.

I'm in BHM - where are you? And why do I seem to remember the term "sulawesi"?

RICHABT - I used to live in Tally - good luck today to the Seminoles!!!

In the greater BHM area - out about 19 miles along 15 north.

Hello All, I'm from Alabama, USA - land of hot summers, mild winters, and improving beer scene! I started brewing about 10 years ago, took a 9 year hiatus, and started again in 2009. Currently my setup is extract+steeped and will be moving to PM shortly. Kegging instead of bottling. I've...