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Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

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  1. Silverfishstix

    Heating a Makgeolli mash?

    I'm making makgeolli, and every recipe I've seen asks that you cool the rice down completely before continuing (i.e. the mash is room temp). Wouldn't the conversion from starch to sugar be more efficient if I don't cool the rice down? Of course, it's best to not deviate from the recipe (if it...
  2. Silverfishstix

    1 Gallon Cherry Mead Primary Fermentation Done in 12 Days?

    I started a 1 gal. cherry mead on the 5th of May, and I just performed my second gravity reading of my cherry mead, and it went from 1.122 SpGr to 1.013 since then! However, the current smell is comparable to that of Lunchables meat, which is a bit worrying. Because of this, I was wondering if I...
  3. Silverfishstix

    Is my first batch doing okay?

    I just started my first batch of 1 gal. of mead a few days ago, and so far, it is not fermenting as fast as I expected it to (it's releasing a bubble every 7-8 seconds). I'm used about a third of a packet of Lalvin EC-1118 and 4 lbs of honey in my batch. For reference, I have a batch of cider...
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