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Neat, bochet is a fun style that takes a little more forethought and I was just curious if you had planned anything out yet.

Have you tried the bochet yet? Just got back and was curious if and how your caramelization went.

Proud to say today marks 10 years married and we finally get to open the last bottle of Peach Melomel, also 10 years bottled. Sweet honey with a light wine tang on the front with a tart white peach to follow. No bitterness or alcohol bite and wishing we had more, very happy and blessed to be...

Good idea if you can follow a calendar, something that continues to give me grief. Remember how I said I need to domy gen 3 before life gets busy again?... Well hell, next chance is mid March for me so I'll start prepping now or I'll be waiting until summer. Mosin, do you stabilize when back...

Well Mosin, at least you didn't forget and do a 2 year generation gap like this guy haha, glad to hear it's going well and still running with it. Gen 3 coming up for me some time before the end of the month, more like the next 10 days. Hope it continues to grow and mature well for ya, can't...

Started Gen 2 of Solera Bochet, threw it together real quick and getting things rolling on round 2.

6 months in and time for Gen. 2, been away a bit due to work/life again but here goes. 12 lbs. Honey slow boiled on the stove as I did with gen. 1. D47 and nutrients pitched, ready to go overnight and hopefully wake up to happy bubbles in the morning.

Tough break, never fun to find an issue floating on a long standing batch. Part of the reason I leave things separated so long is the concern for contamination in an aging batch.

Having spent more than my share of time educating in my industry I can say try to have a little something for 3 groups of people. Those that can learn from reading and data, those who can observe while listening and the ones who who need to be hands on. I personally struggled in my younger...

The whip would also help with mixing things thoroughly so you can have an accurate gravity reading, looks like a 5 gallon carboys, how much honey/water did you use? That could get you a rough estimate for O.G. and possibly give an idea for nutrients if you haven't front loaded everything.

Ec-1118 fermentation temps are 50°- 84° so you should be good there unless it had a colder period at some point. Acids could've hurt the yeast as well but I'm curious when and how you added the campden. If it's still fermenting, even if it's slow, just let it ride and keep checking on it, maybe...

Glad to see it Barzahl, oven heat transferring through the stove top on ya? My stove does as well but haven't experienced that yet, I tend to borrow the kitchen in between wife's occupation to keep out of the way. Did you manage to get any honey mixed into the water or is it still separated, as...

Today was 1 month to the day for our Gen 1 primary and it was time to rack. Activity has all but stopped and I like to transfer with some co2 still degassing to keep an oxygen barrier, haven't found co2 setup in my shopping cart yet. Transfered to a full 3 gallon and above the shoulders on a 1...

Using a calculator online is an easy tool to figure out how much to use then go from there as you develop a recipe. Using a scale to measure nutrients is recommended or figure out how much your utensils hold, e.g. my teaspoon consistently measures 3.1 - 3.3 grams of Fermaid O.

We are at 1.000 gravity with a clean, sweet caramel aroma in the hydrometer, off gasing is even slower today. I need to prep a carboy and rack this for clearing and spices, very happy with how clean this ferment has gone and will definitely be using temperature control in the future.

Just checking on the Bochet and noticed it has cleared significantly over the past few days, still off gassing steadily if not finishing fermentation, I'll plan on checking gravity tomorrow most likely. Tiny and medium bubbles are still floating up from the yeast cake which has settled nicely...

1 gallon Holiday mead 51.5

Today saw a one gallon Holiday mead started with my enthusiastic wife wanting to learn to brew. She picked a recipe from online and we threw it together, not a fan of all the sanitizer and note taking but overall excited. Swirled my Bochet to get some yeast moving around as it's still bubbling...

No worries, join in whenever y'all feel like. Any questions or clarification and we're glad to help.

Completely understand, family traded head colds since new years and battling weather has made work a bit sporadic. No pressure to get started, and I've never done sous vide but as long as you can monitor the temp any option works, I use stove top because it's the most consistent heat regulation...