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Today I opened a 2 year old dry traditional, 10% abv, lightly oaked. It was pure freaking magic, so perfect. I am astounded. The sad part is that over time, I have used most of that batch to top other batches because it was "only" a dry traditional. What a huge mistake! One bottle left, I am...

This is the first time I have had a cysers not ferment dry. Here is the synopsis ... Jan 7 Rehydrated 5 g of K1V-1116 yeast in Goferm Evolution, pitched into * 1.0 gallon Motts Apple juice * 1/2 gallon Great Value pear juice * 1 can (12 oz) Kroger Frozen Apple Juice Concentrate * Honey to...

I have a cyser that I am hoping to bottle carb. A week ago, I put the desired amount of sugar (3 Cooper's drops) in a 32 oz swingtop bottle (as a test, the remainder remains in the carboy) and it has been sitting by my woodstove for a week. No "psst" when I cracked the top today, which was a...

Edit: bringing the questions up top. Any suggestions or anything I missed? Are swingtops reliably OK for carbonation? I am thinking about doing a semi-sweet carbonated cyser, 9-10% abv. I have a few cysers under my belt, but this is the first time I will use erythritol to sweeten (rather than...

I racked this out of primary today (day 9), and it is showing some real potential! Day 1 3 cans Old Orchard brand grape concentrate (concord grape) 9 cans of water per the juice label 20 oz additional water Honey to bring it to SG 1.090 (sorry, didn't measure) 1 tsp pectic enzyme 1/4 tsp...

I am new to the use of GoFerm, though I have 13 mead batches under my belt. I brew small batches, 1-2 gallons per batch. I use dry 5g packets for the yeast, generally 71b or K1V. My rehydration has evolved from "sprinkle half of the pack on top" to rehydrating seperately in water and then...

So, assuming primary is done, with a stable and normal FG. Planning to rack to secondary onto berries (I had berries in the primary as well, if it matters). So, when I rack, in this context, do I 1) rack onto sulfite, or 2) sulfite and sorbate (stabilize), or 3) is it better for the end result...

Sorry to see them go. As if Spokane really needed another used car lot on North Division. https://www.spokesman.com/stories/2021/aug/12/jims-homebrew-closing-on-north-division-after-70-y/

I have three meads that are about 3 months since pitch. A raspberry mel, a chokecherry mel, and a traditional, all around 12-13% abv. All have been done fermenting (per the hydrometer) for a while, and have been racked twice (to secondary, then again). The traditional and the raspberry have...

I have 3 1-gallon batches (2 melomels, 1 traditional) aging in carboys on oak with airlocks. I have two choices of rooms to age in. The colder room fluctuates between about 40-45 degrees, the warmer room around 60-65 degrees. Right now they are in the colder room. Where would you keep them...

I just signed up, been lurking here a while. I like the atmosphere. I have 3 meads in primary right now, 2 melomels (one raspberry, one currently a traditional that will have chokecherry added in secondary), and a "Stash" Session Mead, per the title. I normally brew 1 gallon batches, but the...