Search results

Tried out the BOMM recipe as posted above about 30 days ago. Fermentation seemed to go well, but my brew is not clearing. Am I being too impatient or is this unusual? I made two 1 gallon batches so I could easily cold crash; but I don't want to rush it if I am just being impatient. Advise?

I have been. Just wondering what kind of time frame I should expect, so I should know if things aren't happening when they should be. I am still a greenhorn at this; but learning fast.

Does the first sugar break usually happen on day 3? Also, I only had access to superfood and used it as directed. Will that cause me any headaches? Ferment is going strong and I have aerated/degassed on both day 1 and 2.

Update: Still fermenting, although now slowing (about 14 seconds between bubbles in airlock.) last Gravity reading was at 1.044. It tastes nice. The alcohol is well hidden, and is definitely sweet. Not sicky sweet, but definitely a desert mead. My question this time is threefold. How can I be...

Is there any substitute yeast for the wyeast 1388? I am not sure if I can get a living liquid yeast this time of year where i live. Will K1V-1116 work?

Man, I had no idea about that. I can probably stop adding nutrient now anyway; the fermentation is steady and pacing well at this point. I am honestly not sure what nutrient I have. The brew store I got it from just had it in a clear bag with no markings. I will buy fermaid-O for next time...

So, having learned from my first meadventure, I am going to try a lower gravity mead this time. I am honestly going to attempt to make something that will be drinkable a little sooner. My question is this; what yeast strain would work well for a low abv mead while still leaving SOME sweetness in...

That's great news! The rc212 is still chugging along fairly well. I am hoping it works up to the 16% the data sheet said it would. I gave it some yeast nutrient today just to make sure it had enough of what it needs. Thanks for the advice. I will report back in and let you know how it worked out.

OK. By some miracle, or perhaps my persistence in replacement of better sense, that mead is still fermenting. @Maylar estimated my OG was somewhere around 1.190. (thanks for that info btw) I took a reading today (finally got a graduated cylinder) and it read 1.064. According to the calculator I...

Thanks everyone for all of the advise. I am getting plenty of activity in the airlock due to degassing and occasionally adding nutrient (when it slows). I took a small sample to taste and so far, so good. There is just a touch of warmth on the back end that isn't really surprising considering...

I had not been. I did today and went ahead and added some extra nutrient. Ferment may have stalled. I'm going to have to check it tomorrow and see what degassing and some nutrient did. (Update) Fermentation did stall, but degassing and adding nutrient started it right up again. Wondering how...

Would you recommend pitching extra yeast nutrient? I am about a week into primary.

I guess I will have to wait and see. So far, fermentation looks average. I'm just hoping it does not taste like fusels.

I did add a yeast nutrient. My fermentation has not stalled yet (almost a week in). When will I see signs of osmotic shock or stalled ferment?

I am sad to report that I did not; though not for lack of trying. I realized when I starting putting everything together that I did not have a graduated cylinder; or anything similarly shaped for that matter. Is osmotic shock a concern if I have a decent ferment going?

I just put my first mead together (an apple cyser) using 12 lbs of wildflower honey and 3 gallons of apple juice ( all natural). I pitched lavlin rc212 yeast and it seems to be doing well. Not a violent ferment, but the airlock is bubbling every few seconds. The problem, is that the place I am...