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Making 6 Florida wildflower meads using 6 different yeast strains.

Is there anything I can do to save it?

I'm a little worried about fermentation kicking back up as well. That's another reason I was considering adding vodka.

Maylar I read that too. That dextrose is used for tiny bubbles where table sugar is used for larger bubbles.

I was thinking about ways to back sweeten and thought of using FAJC and vodka to sterilize it. Anyway I was wondering if anyone here has tried this and if it would work? Either this or another way to back sweeten.

I checked my braggot today and found a white film on the top surface. I have been trying to figure out what it is. Any have would be appreciated.

I'm interested in how this will turn out. Keep us updated.

I would also like to know the answer to this.

I do know this is a 15 gallon keg which isn't great. Like you were saying a lot of head space. How would I depressurize it though? I looked up how to take the spear out and that seems pretty straight forward.

I have this because my friend gave this to me where a corny keg costs a lot more than free.

Serving keg.

My friend just gave me this keg and I was wondering if I could reuse it for my own brews? Any information would be nice.

Oh nice. Damn duplicates

How did you filter it?

How did you filter it?

I don't know if you have already gone but if you have time first magnitude in Gainesville is great. I realize it's not quite on the west coast buts it is a great local brew.

Oh please tell me more. I could go if I wanted.

I guess I could do that.

I'm thinking I'm looking for about 11-14% abv

My favorite that I've made is a traditional aged with a medium plus oak spiral.