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BYO here too

This thread must be kick started. We just tried a Blackberry/lime cider made by Blue Mountain Cidery (about 6.3% ABV) in Oregon. It was very good. It would be good to try to reproduce it with Airtight's method with the 3068 yeast with nutrient. For a 6 gallon batch maybe try 1-1.5 gallons of...

Don't forget "The Compleat Meadmaker" by Ken Schramm. It's an excellent book. Also I would reference Bray Denard's thread on Bray's One Month Mead here on Homebrewtalk and Bray's website Denardbrewing.com.

To calculate the Alcohol by Volume (ABV) you need to take a hydrometer reading (specific gravity) of the original must and the finishing gravity of the final mead before stabilizing the mead and adding any sugars if you want to backsweeten the mead. You use the difference between the original...

Would like to try a 5 gallon batch of this with 3068. Looks like fun. We have been doing batches with Vintners Harvest CY17 yeast. Going to keg a 6 gallon batch we started 8 months ago.

It worked out great! The avocado honey isn't as sweet as an Orange Blossom is so you need about 3 lbs. honey per gallon but the final result was worth it. Try it yourself.

Do you have any special concerns about acid content when you ferment a pineapple wine? My go to yeast would be a Cote de Blanc.

Problem is once the bread yeast craps out you still have residual sugar so the batch ends up really sweet (thats those 20 extra points you were worried about, the 1.150 versus 1.130 SG). And don't add more water, if you do want to "dilute it" use a dry pomegranate melomel (see my second...

Loveofrose is correct again, your bread yeast will stall and leave this sugar concoction of yours very very sweet. Please follow his advice and use a stronger yeast.

I used S-33 in an English Ale I did one time and it had the neatest cap formation during the ferment. It looked like brain matter. It was really incredible. The ale came out well. I didn't have rye in the grain bill.

Oh let me partake! Thanks to humanity!

Way to go HB! Now you need to author a new thread on date wines and rename yourself the Bahrain Kid! Your wife can be the Manama Mama!

It worked well when I racked my orange blossom mead to the secondary onto 24 oz of raspberries per gallon in sanitized muslin for a week. Excellent result.

Yes your racking should be a smooth flow with minimal introduction of oxygen. Albeit the carboy you rack into is full of air. If you are really anal, guys partially fill the carboy with CO2 which is heavier than air before racking. But yeah you should be fine with adding a Campden tablet...

Hey Santa Clara! San Jose here. Lets make some mead together. Potassium metabisulfite is really a matter of taste first of all. Some object to the taste of sulfite wines/meads and they leave it out. They get away with that primarily if they like dry wines and don't sweeten at all prior to...

You can go that route and use 71b-1122 but I personally wouldn't for a strawberry rhubarb melomel. I am really on a kick lately to use Cote Des Blancs yeast. Usually for a Rhubarb Wine or mead the most recommended yeasts are EC-1118 or Montrachet. Both would be fine for what you have but I...

I will have to try this one. I have found that a little cinnamon goes a long way in a methaglin especially when added to the secondary. How old was the methaglin when you tasted it? It looks like 11-14 weeks to the stage you had it clear and ready to bottle.

Just make sure you have pectic enzyme in there. My berries got eaten up nicely with just one week in the secondary. I left air in the bucket because it was only one week then I racked back onto a gallon jug. It worked fine.

Carefully move the keg to an elevated spot. Release pressure and open the top. Keep the top on for awhile and let things settle. Then open the keg. Stick in your racking cane or auto-siphon and fill a small glass very carefully. Inspect the glass for any sediment. Then carefully fill a...

The trick I did with my Raspberry BOMM was to make a regular Orange Blossom honey BOMM just like loveofrose says but I added pectin at the start. Then after three weeks of fermenting in the primary, I racked it onto raspberries in muslin for a week. I used 24 oz. of raspberries per gallon...