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Okay so the amount of honey is sufficient for the strength I wanted then. I’ll jusr stabilize and add honey for taste, thanks!

after the move in June I haven’t touched my big batch equipment. Just my one gallon equipment. I went to break out some stuff for a 5 gal mead I have going and I discovered this inside my bucket. Not sure what this powder is or if anyone else might know: Well can’t add images from my phone...

So I’m pretty amateur at this. I have a good eye ball approach routine for making cider and wine and I just decided to try to hand at mead again. I did an alright job last year. 15 pounds of honey, and 5.5-6 gallons of water. This was my simple recipe. I meant to only do 5 gallons of water...

I made a banana cider and after about 5 days I racked off the yeast and and then 5 days later I bottled. It was crystal clear but I completely forgot To check the final gravity. I used carbonation drops and one I put in a pop top so I could monitor the process. I just went to open it for the...

So I got all my stuff together on friday night. Added a campden tablet. Saturday day went to buy yeast but I was too late and the place was closed. Sundays they are closed. Today I bought the yeast and just went to pitch it but when i gave the 1gallon plastic container a shake for curiosities...

So I shouldnt have weird off flavors?

As the title says, I added a tablespoon of yeast nutrient to my one gallon wash rather than the recommended teaspoon by mistake. Will this impact the product?

As the title says, I added a tablespoon of yeast nutrient to my one gallon wash rather than the recommended teaspoon by mistake. Will this impact the product?

I do plan to bottle and fridge immediately.

Well I've finally got a batch not smelling like donkey dick thanks to frequent degassing. Now it's time to sweeten! I used apple juice concentrate for the first batch but it's a bit tart. For this one I want to use something else. Any suggestions? Just sugar?

Haha no no I cleaned up the spilled wort. She would have killed me if I left it. Anyway, I got home and took an OG of 1.063 and pitched the yeast and it's already bubbling away now, 10 hours later!

I sanitized the lid ahead of time and that is still my main concern. When I put it on to test before I left it let steam out so it's not air tight. Would it be worth throwing a campden tablet in there and waiting a day before pitching my yeast? Being a wine maker I have plenty of that **** lol

So I've been making mead, wine, and ciders for a few months now and just bought a beer kit to try out. It is an imperial stout. The instructions read to first steep the grains at 150-170 F. Right when I started this step I get called into work. Because that's how my life works lol. If it...

Is this what's causing a now straight up garlic smell? It is undeniably the smell of garlic now coming out of it. I just pitched it. Not even going to bother distilling.

Additional: what kind of light are we talking? I primary them all in plastic food grade buckets and the smell always comes about in this stage. Again my other types of alcohol don't have this problem.

When I say slinky I mean repulsive. Makes my friends want to throw up. Not drinkable AT ALL! Okay yeah I added the campden and Kmeta and cold crashed it all together and fermentation has stopped but now it smells like **** again. Another batch I can't save! I'm gonna just ferment it out and...

I was under the impression that k-meta already produces off flavors, Would adding a lot more not make the flavors a lot worse? I am currently on my 7th attempt at cider and ever single one before it has come out skunky smelling, and had to be pitched(even after over a month of waiting), and it...

LOL funny you mention that. I tried crashing another batch at 1.03 SG by adding campden only and then putting in the fridge. I woke up this morning to find it bubbling still and SG of 1.02! So you ain't lying. (I went ahead and added k-sorbate and stuck back in the fridge hoping to end this...

So I've been running this batch since mid February of kiwi strawberry apple juice. It fermented very fast and after a few weeks of dormancy I racked to secondary. Then after about a month I put it in the fridge for 2 days and I just now took it out and added potassium sorbate; back sweetened...