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I don't know if I dove a favorite word, but uvula is always a good option!

Ah mkay. I wos expecting more growth, especially from the shorter ones. Pretty dry and an the warmer side here, temps are usually low of 70s to upper 90s all day.

I have never bothered rotating meads or anything. If you have a cork cork, they can get dry/brittle and dissolve or fall apart, so it doesn't hurt to go sideways to keep it moist. Turning wine is done to allow the sediment to fall to the bottom, and slightly attach to the wall. Turning...

So I'm in Texas, east of Dallas area. Bought n planted three rhizomes this spring, Northern Brewer, Chinook, and Fuggles. Planted on the side of the house,, got lots of afternoon sun (might get hot off the brick but I figured after a couple years they'll grow in thick, plus this was more...

Yea. We're doing the strawberry alarm v3 blonde, trying various fruits (pineapple isn't a bad substitute) so I'm sure any off flavors will be noticeable. But for a heavier flavored lawbic or dark beer, they'd be pretty buried.

Hmm. Do you notice any difference between air dried and freeze dried? Do you put in the same total weight, or less weight since dried fruit is more concentrated? Do you use pectic enzyme at all, or just straight dump em in?

So, doing some studying on sugar content in fruit for brewing, and dried fruit often has 50% more sugar than fresh/frozen stuff. Can't find much here on dried fruit in beer/mead/etc, so just wondering has anyone tried using it in their brews instead of fresh/frozen? And what the results were? I...

No pectin and gelatin are very different substances who both happen to be able to thicken stuff (in different ways). A cursory look under the respective hoods indicates their electrical charges are dissimilar. Given the clarification capability of gelatin is known, I'm guessing pectin is not as...

I know what pectic enzyme does, and what pectins (from fruit) do in brewing. My question is more specifically about the powder fruit pectin you add to fruit n sugar n stuff to make a jelly. This isn't the pectins already present in the fruit. Gelatin works as a fining agent, although the main...

So, pectic enzyme is a great addition to any mead or beer with fruit in it. But what's the difference between it and pectin, used in gelling for jams/jellies? Would that be the same usefulness? Different? More like gelatin and only for clarity, not with juicing/flavor boost? Yes, I know the...

Next time, on option we've done a couple times is a blueberry-lemon mead. Cut the vanilla and acid blend, and instead add juice of 2-3 lemons, and a bunch of zest. Also, using the bagged frozen blueberries (or other fruit) tends to be a sweeter, fruitier flavor, and more flavorful for us than...

Refractometers are not accurate for measuring alcoholic substances, because the alcohol affects the refraction of the light. I had an apple cider that measured 1.032 on the refractometer, that was 1.002 on the hydrometer. 1.086 OG for that. And yes, these are actual values, relative to water...

StarSan is a mix of acids. Not all tubing is going to be fully resistant to that, especially if you let it sit in it for a while. I always rinse any non-glass stuff before storing it.

For anyone still reading this, "concentrate", "from concentrate", and "not from concentrate" are all very different things. - Not from concentrate is juice that has been squeezed out, pasteurized, and bottled. - From concentrate is juice that has been squeezed, concentrated, stored, then water...