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I think it is time to send it to the correctional facility.

That looks plain gorgeous. I hope it tastes amazing.

You've not mentioned the method I use here in sunny Arizona. The brew cooler. Get a hard or soft sided cooler large enough to fit your fermenter. Use blue ice cooler packs to ensure a perfect brew. This setup means I have to swap two used packs with two frozen packs every 12 hours. It is...

I've decided to stop degassing it and have filled up the headspace with 14 Oz of water/ 3 oz honey. I've sealed that up in the cooler and I'll be gently rousing the lees once a day. I'll test it in a week. If there is no change I'll follow stuck ferment protocol.

I have concerns about the yeast you are using. I used d47 and it turned out to be very temperature sensitive. Keep it between 58-66 fahrenheit or it produces fusils like crazy, and needs long term aging before you can drink it.

Hello, I'm new to mazing. So far I've made one successful batch but I think that might have been beginner's luck. It was crystal clear and super tasty at only 4 months old. My next few batches taste like straight gasoline, fusils and ethanols and will take a year or two to age. So, I'm...