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Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

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  1. Maylar

    Mead and cider competition

    I have entered mead and ciders in an event called The Happy Holidays Homebrew Competition, hosted by the St. Louis Brews in December. This year they are expanding to include a separate comp for mead and cider. This is just an FYI to the community.. Mead Me In St. Louis (And Cider Me Too) See...
  2. Maylar

    Kiupid's Brews - Share your thoughts

    TO TASTE just before bottling. Don't add acid to your must.
  3. Maylar

    Mailing mead question.

    List it as bottled water. Or honey.
  4. Maylar

    Cyser test with nottingham ale yeast

    You won't get an ale yeast to 14% without nutrients. And try to keep temperature below 65*F if you can.
  5. Maylar

    Advice for pressing: cleaning and mashing, does it matter if apples brown or aren't sterilized?

    Washed? Sanitized? These folks don't bother -
  6. Maylar

    Yeast nutrients for mead

    Not in mead. But in cider. It was yucky. And I love molasses.
  7. Maylar

    Yeast nutrients for mead

    Yes you need nutrients. And be aware that fermented molasses can be quite bitter.
  8. Maylar

    Straining fruit puree from wine

    Paint strainer bags.
  9. Maylar

    Adding Wine Tannin to mead — 8 grams for 5 gallons!!??

    What I've seen is usually dosed at 0.2-0.6 gm/gallon ,so 8 gm does seem high.
  10. Maylar

    Back sweeten or...front sweeten? Sweet traditional mead

    Short of all that ^^^ I use the standard 1/4 tsp for 5 gallons or 1 Campden tablet per gallon. Never had a problem. And K-Meta doesn't kill the yeast. It acts as an antioxidant for long term storage and prevents the Sorbate from being metabolized into geraniol by Lactic Acid Bacteria. Much...
  11. Maylar

    What ratio of cooking to eating apples should I use?

    Without knowing what they are I would just press whatever you get from the trees and taste the result. Mix the juices literally by taste and see what you get. Have a pressing party and get the opinions of friends. If you Google "UK apple varieties" you'll get sites like this one that might help...
  12. Maylar

    Cider yeasts

    Just an FYI to the community. This is from an email that I got from The Beverage People. No affiliation other than being a customer. Our staff has learned a lot about cider in the last 10 years, from our own fermentations, from the experience of our customers, and from the work and knowledge...
  13. Maylar

    Peach wine with brown sugar

    Brown sugar tends to be bitter after it's fermented. It's OK to use for backsweetening but I don't use it in primary.
  14. Maylar

    Ferment on or rack off the "goop"

    I normally add the pectic enzyme at the same time as the yeast. The one time I added it earlier I experienced the same thing. I racked to a new bucket "just because", but I'm sure it would have been OK to just pitch the yeast and go.
  15. Maylar

    Newbie making mead

    It's two different roles for the sulfite. In the beginning we use it to inhibit wild yeast and kill bacteria. Commercial yeasts have been cultivated to have an immunity to it (or at least tolerance). At the end it serves as an antioxidant and prevents potassium sorbate from being metabolized...
  16. Maylar

    Newbie making mead

    The yeast will find it eventually. I mix my must with an electric drill and stirrer to be sure it's all homogenized.
  17. Maylar

    Ferment on or rack off the "goop"

    I don't rack my cider until it's done fermenting and clear. Never had any ill effects.
  18. Maylar

    Newbie making mead

    Sulfites at the start of ferment inhibit wild yeast. Honey doesn't usually have much of that, but apples do, so I use sulfite in my cider. It won't hurt anything.
  19. Maylar

    Need Some Help With Seltzer Fermentation…

    While Google will tell you that krausen does indeed refer to foaming beer, there's nothing in the German word that has anything to do with proteins. Literal translations list "frizzy" and "curly" as descriptors, which certainly describe the foam on cider. So, call it krausen. Or call it foam. Or...
  20. Maylar

    Hydromel! Please help me ♥

    No, what I'm referring to is Bray's equivalent of this: Scott Labs | Restart a Stuck Fermentation… His was directed at mead making but the principles are the same.