Search results

i normally use time, it usually works, however i have heard super kleer is good for meads

If the mead has no sugar (1.000), then there is nothing to ferment, no bottle bombs. If you added sugar (juice/honey) then yes it can re-ferment. Normally we would stabalize (sorbate, campden, sulfite etc) wait a day or 2 then add the backsweetening. 1/4 tsp is aweful small to measure less...

yup, take a reading, that will at least tell you where you are. if you are at 1.0000 or less, then you are done in primary, rack and move on, i didn't read what yeast you used, but I have had some meads done in primary in 5-10 days, other yeasts can take a month or so in primary. since I...

graff, strawberry graff, cyser, cherry cyser, traditional mead, oaked traditional, hopped traditional, traditional with rose hips, blueberry mead, concord pyment...all going right now....my goal this year is not to have any empty glassware.

just use a racking cane or auto siphon to split the horizontals (get the good from between the sediment and the floaties

has anyone used a belgian ale yeast or hefewitzen yeast in a cider? just did one notty and it pooped out a little shy of dry, i pitched sone d47 to dry out and prime/bottle...hope it works

i'll give that welches receipe a try. Thanks everybody. I too use 1116 and d47 on my meads. On ciders I normally use an ale yeast. I would use a wine yeast if making a german apfelvine. I have been thinking of using a belgian ale yeast or a hefeweitzen yeast on a cider. Not sure though...

Ok, so I have 4 5 gallon carboys full of mead aging away. I have been asking friends and neighbors, what is their favorite pie and jam, to get new ideas. I buddy of mine says he likes grape jelly. I assume it is a concord grape jelly. I want to try a 1 gallon batch of a pyment (thinking of...

I have bottle carbonated cider before without issue. You can add priming sugar to each bottle, or to the entire batch and then bottle. You will either have to calculate the amount of carbonation you want and add the specific amount of sugar, or add whatever you want and pasturize the bottles...

I have only used fresh pressed cider for my cyser. It has always been clear. I use pectonase and time. Just don't heat the apple juice if you want it to clear. Heat will set the apple cloudy forever. I have ignored everyone on this site and drank the cyser every month thru today. I can say...

up to this point, I have been doing ciders and meads with wine yeasts. i started a graff about 2 weeks ago and just realized a potential problem. Th starting gravity if dried all the way out would give me a etoh content of 8%. However I used a nottingham yeast not knowing that it only goes...

I would just add the juice. Take gravities before and after so you can anticipate the etoh level and if the yeast will exhaust and leave it sweet or dry it all out. The higher the etoh, the longer it will likely need to age.

I have done the same thing with the same resul. Pressed frsh cider, dried all the way out, back sweetened with concentrate, bottler carbonated and I drank 1 every month. For me it tasted like nothing, no mouth feel, very little apple taste, essentially boring as hell. At 9 months aging...

I posted this on the mead side as well. Has anyone tried a pumpkin graff? I was thinking of putting the pumpkin in with the grains. Any recepie direction is much appreciated. Thanks

I oaked a cyser using chips for 1 month and did not overdue it at all

Here's a few. I also have let my airlock drop below the line, various sanitation infractions, bottled one day only to find out i didn't have any zorks, over backsweetened by jugaling the jar of honey...

Has anybody done a pumpkin graff? I was thinking on doing one with a 2 gallon beer to 3 gallon cider ratio, with the pumpkin put in the the beer when mixing the grains. I would love help on the recepie.

thanks you 2, loud and clear....yes oak will mellow over time, but don't use it in blueberry, yes use lemon juice and maybe vanilla....perfect, will do

Just curious. I have 5 gallons of a blueberry mead at about 4 months old, recently stabalized and backsweetened. Im thinking about adjunct flavors. If I accidently add and leave on oak for too long, will the oak flavor age out any? Or do I have to thin out with some other mead? I haven't...

Low tech option.....at tableside pour 1/4 wine glass of apple juice to each glass and top off with cyser...dilutes clove and brings back the apple...no more waiting