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I used this protocol. I put my first mead together back in mid December (I've got 3, 1 gallon batches going), and they're still chugging along. I would pop the airlock, sanitize a spoon, and then stir the additions in, or stir to degas...

Sounds good. What about acid blend? How do I know if my cider needs acid?

So the sweetener I have is Xylitol. Are there any charts or anything that I can use to determine how to hit a target SG with back-sweetening?

Ok so I did 2 blended bushels of apples, used a juicer, and added about 4 lbs of brown sugar. I used Red Star Premier Cuvée yeast. OG was 1.118, FG was 0.996, finishing out at 16.01% ABV. It tastes pretty decent, but it's pretty dry. I'm thinking I'll back-sweeten it and maybe add some...

So, I've just finished my last staggered nutrient addition and have a couple days of degassing left. I used the 8 day protocol in the link below. Do you only need to do 8 days of degassing while it's fermenting, or do I keep this staggered schedule until it finishes...

Ok, back to stirring it is. That makes more sense.

Due to the current weather situation, and the lack of a dual stage ferm chamber, they're just rolling at ambient temps. They've been sitting around 66/67 so far. Yeah, they're all fermenting at different rates, too, but I'm not in a hurry. I was degassing by gently stirring with a sanitized...

Ok so I have been traveling abroad, and some carrefours outside the US have honey stands. So I've got 1 gallon batches of Yemeni Sumar, Yemeni Sidr, and Kyrgyzstani White Mountain honeys going. I added 1/2 tsp of DAP and Wyeast Yeast Nutrient to each, and split a sachet of lalvin k1v-1116...

That's what I'm going for.

That's the idea! I'll put together another post when I get the mead going.

So, I've purchased just shy of 3.5 lbs of local honey to make a 1 gallon batch of mead. I bought 2 lbs about a month and a half ago, and recently bought 1lb. It's all from the same source, but the one I just bought has a different color than the other 2 lbs. I know this is from the season...

Ah, ok. What's your rationale behind not boiling?

What kind of apples do you use?

I've done ciders with brown sugar and cinnamon before, so I'm not worried about using it as an addition. I was thinking of using turbo yeast to bump the ABV pre-freezing. If it should be sweet before freezing, this doesn't sound like a great idea. What type of yeast did you use for the pub...

Ok, so I don't have a juicer/press/blender/food processor. I want to make a 5 gallon batch of hard cider with fresh apples, to eventually make Applejack via freeze distillation. All the instructions I've found online involve the use of a juicer, blender, press, or food processor. I don't have...

Cool. Thanks for the feedback!

UPDATE: Sorry for the necropost. So, I bottled the Amorous soured Old Ale today. The Knuddeln didn't end up being that good so I decided not to let it go all the way (besides, a true Kentucky Common is kettle soured, and wouldn't have any bugs in it anyhow). Along the way, I added hungarian...

I'd say take 1/2 lb off both crystals, then add 1/2 lb to roasted barley and black patent. I'll second the need to hit IBUs, as well.

I think it sounds pretty good! I'd like to hear updates on this one

Looks like it. I'm not sure what kind. I'd post that over in the wild brewing forum to see what they think. As long as it's not acetobacter it could be a beer you can salvage, just know that you're going to have to deep clean all that equipment that touches it (or just replace it and keep it...