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I just finished converting an old shipping container into a fermenting box. I insulated the walls with spray foam and made a few 1 gallon batches of mead to put in it. After going to check on everything this morning, my heater, which is set at 64 deg., had been switched to HIGH all night and the...

Hey everyone, I'm attempting to take my mead making skills to the next level by much more closely monitoring pH during the first few days of fermentation. Following Ken Schramm's advice to raise a must pH below 3.5 (mine was 3.3 24 hrs after pitching the yeast at 3.7) to 3.8ish, I added some...

Are any of familiar with backsweetening a batch of brew using only potassium sorbate to stop the re-fermentation? Obviously, most people use potassium or sodium metabisulfite before adding potassium sorbate, but it has recently come to my attention that some home brewers have had success using...