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  1. JP Smajda

    Pasteurization attempt leads to 4 bottle bombs / 1 gallon lost. Will I loose more??

    This is exactly what I did. Opened the bottles, left them open for 3 minutes. I have no science to back up the 180 seconds, but I did a trial run with 4 bottles and it worked. Then I did the rest. About 40 bottles.
  2. JP Smajda

    Pasteurization attempt leads to 4 bottle bombs / 1 gallon lost. Will I loose more??

    (all temps are F) Tried the sousvide method. I actually thought it was going to be safer. I started from 70º water and tried heating it up to 140º (thought I'd avoid the temp shock of the glass.) I was going to cut it after about 10 minutes. Well the temp never reached 115º before I cut it...
  3. JP Smajda

    How to know when primary fermentation is over when speed is slow (Wild fermentation)

    Is this your first time doing a wild ferment?
  4. JP Smajda

    Bochet: A question about temperature not time.

    Hey Jim, I second everything CKuhns said. One thing that is consistent is that the honey itself tastes a lot more like the really cheap stuff you get in packets at a gas station or in a hotel. It does have a very strong "molasses" like flavor that comes through. It is best as a background flavor.
  5. JP Smajda

    Bochet: A question about temperature not time.

    Please forgive the potential sacrilegious question. But since we are cooking the hell out of this honey, is there any reason not to use Bakers Honey? Its so much cheaper. https://dutchgoldhoney.com/product/bakers-special-honey-60-lb-pail/
  6. JP Smajda

    Mead Fractional Freezing Distillation Advice Needed

    I've been surprised at how much this has been freezing. I've gotten those 8 two liter bottles down to about 3 and they are still freezing to a slushy state. This stuff is DANGEROUSLY smooth.
  7. JP Smajda

    Mead Fractional Freezing Distillation Advice Needed

    This is my work from today. This is a high gravity mead (16ish%) I have a chest freeze that apparently goes down to -20ºF. The bottles froze to a slightly firm slush. I let each 2 litter bottle thaw about 5 cups out, saved that stuff to rebottle and refreeze. I doubt its going to (refreeze)...
  8. JP Smajda

    Mead Fractional Freezing Distillation Advice Needed

    The flash is a bit deceptive, but yeah, they are almost done. When it is a solid block of ice, I only let about 50% thaw. The rest is basically a flavored water.
  9. JP Smajda

    game plan for 5 split batches

    Batch 1 -au naturale- Sounds perfect. Im a big fan of wild ferments. I'd also consider capturing some yeast outside before you set it inside. Let go low and slow. Put it in the coldest spot/ controlled fermentation. I would also let this age the longest and wouldn't drink too much of it young...
  10. JP Smajda

    game plan for 5 split batches

    Worth it though. Its really not that bad.
  11. JP Smajda

    game plan for 5 split batches

    I did this kind of thing once. ONCE. I made three- 5 Gal batches and did 5 different flavors in my secondaries. This could lead to one giant pain in the ass keeping track of what works well with what. In the end, I just determined what the yeast did with the basic cider and went with that. I...
  12. JP Smajda

    Mead Fractional Freezing Distillation Advice Needed

    The alcohol will freeze last/ thaw first. What you are seeing here is an apple jack being made.Take the thawed liquid, put it back into a container and freeze and repeat until it won't freeze anymore. (PS this is an apple jack)
  13. JP Smajda

    Newbie Hello - Trying to make a clear and colourless high abv cider

    How clear is clear for you? To the best of my knowledge, you are trying to brew something new. I can't think of any clear fermented beverage. My first thought is to get a high quality vodka, peal core and slice a lot of apples and let them soak for like three months. Then filter that through...
  14. JP Smajda

    My first Stuck ferment?

    Traditional Mead. It was hanging out mostly around 65-70 over the first few weeks, then 70-74 for the last few weeks. Basically room temperature.
  15. JP Smajda

    My first Stuck ferment?

    Hey all. First time I've had a stuck ferment. At least I think it's stuck. SG: 1.076 10 weeks later 1.052 Wyeast 4184 Sweet Mead Degassed twice the first week with a degassing wand. Gave the carboy a good shaking from time to time as well. Also added a bit of white lab wine nutrient when...
  16. JP Smajda

    Did I kill my Wyeast by pitching it into a 90º Must? (Oopsie)

    LOL. Sorry for the non clarification. Yes 90º F Didn't really add nutrient. I was under the impression that nutrient was part of the Wyeast smack pack.
  17. JP Smajda

    Did I kill my Wyeast by pitching it into a 90º Must? (Oopsie)

    I accidentally pitched two packets Wyeast 4184 (sweet mead) into must that was 90º last night. (Drink mead while you make mead they said, it makes it more fun they said...) Im thinking, that shouldn't be TOO hot for it right? My only concern is that Im not seeing a lot of activity in the...
  18. JP Smajda

    Home Freeze Concentrating Apple Juice... Have you done it?

    Has anybody had any luck freeze concentrating Apple Juice at home? My plan was to concentrate it like you would an Apple Jack. Freeze a container of Juice, let half of it thaw into a vessel. Hoping that the water will remain and a thicker apple juice concentrate will come out. "Why? Just...
  19. JP Smajda

    Wild/ Open Fermentation concerns

    I was thinking about a half gallon added to about 5-6 gallons of cider. Now that I do my calculations, fully attenuated might get me to about 10% which you may be right, that might be too high for a wild ferment. Then again my wild/open fermented meads have dried out nicely and gone past there.
  20. JP Smajda

    Wild/ Open Fermentation concerns

    Goal: A Cyzer using fresh pressed, local, organically grown apples and wild yeast. Concern #1: I have picked up some unwanted yeast and potentially mold spores in storage Concern #2: I am wasting my time trying to capture wild yeast when it is 30-50ºF outside Details: I have several Bushels...
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