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First, WELCOME TO THE HOBBY AND THE COMMUNITY!!! Its always great when new people join, and ask questions. I know I did some stupid stuff early on that could have been prevented had I talked to the community As others said it sounds like its working just fine the fermentation slows down after...

This brew has the most steps of any brew I’ve attempted and uses several ingredients I haven’t experimented with before, so I am seeking advice I am still debating how sweet I want this I may want to back sweeten it, this I probably wont know until I get a chance to taste it. I am also...

As Kyza said if there is any active yeast and sugar they will restart. I recommend mixing them, taking a SG reading and letting them sit in carboys testing once a week for a few weeks. Specifically I would stir up the new one so you have all of the new yeast colony that way any new fermentation...

Update: I added an extra 1/2lb honey about a week ago because the fermentation had finished and it ate through all of it. Today I tasted it and it has excellent flavor and is defiantly at the limit of my spiciness, I added 260ml of torani white chocolate which mellowed it nicely then added in...

Question: Are you saying this because you believe I won't get any more heat with the 2nd set and waste them or because you believe it doesn't need to get hotter? It's about 1.5 gallons now hoping to get 1 gallon of final product in the end. I like the idea of the spice pallot you've reccomend...

Because if you can weather the heat Reapers supposedly have a fruity flavor and that would be lost. I say supposedly because I can't weather the heat

Thank you

I've never done a steep before what volume would you recommend?

This is a gift for my GF, she is a psychopath for extremely spicing things, she will add tablespoons of Reaper powder to a serving of food. The heat is supposed to be the main flavor here with the fruitiness of the two chosen peppers and the white chocolate secondary. I am a new brewer and am...

I thank everyone for their input What I've learned from this is that it maybe possible but if it is it is beyond my current ability. The idea of using the steak seasonings in the mead does sound intreging

I am new to mead brewing and as such have many weird ideas and no ides of how to achieve many of them or if they are in anyway viable, this is one of the latter. So I love meat and was wondering if there was a way to make a meat flavored mead, some form of red meat thinking either buffalo or...