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Should I alarm my close ones to whom I some bottles ones as gifts, lol?

Embarrasing but for my bottled mead I didn't use potassium sorbate. I picked up some bad information and ran with it. For the kegged mead (same mead but kegged) I did use sorbate. I should taste the bottled one again. Now it has been eight weeks and four days.

Does potassium sorbate and k-meta stop bottle carbonating? I know if I add k-meta it is ok, but is it ok to add potassium sorbate too?

That was exactly what happened.

Should a cornykeg be able to hold 4,8 bars without leaking?

Liquid yeast is too expensive for my trials. I do think it might be better though. Maybe in the future.

I don't want to tell too much just yet, but last batch failed a month or two ago but it was closest to what I was aiming at. I think I'm doing the cleaning right now, using PBW at the beginning always but just having it mixed into a few liters and shaking it repeatedly. I haven't got the banana...

I noticed there were still headspace left to pour in more water. I thought I could still lessen the damage by doing that. I don't know how to predict og or fg. The rough prediction for og was 1,1 and the target is/was 1,0 and I assumed I'd get there but somehow it went past it. You live, you...

Warning, this is some beginner s. So far: Frozen apples 5,44kg Sugar 0,24kg/liter Water 13+4 liters (latter added separately) Apple juice, may've had additives even though it didn't say in ingredients, 3 liters (freezing for two days just in case, maybe I should've simmered on stove instead)...

FYI. This is already kinda old comment, but I tried to look up TONSA and what I understood it speeds up fermentation without drop in quality. The problem is I have no idea about Lalvin QA23s brix value or yeast factor. Jesus, got so much understanding from that. Thanks! It seems fairly...

What would be closest to "yeast energizer" out of these: Go Ferm, Fermaid O, Potassium sorbate, Campden potassium metabisulphite, Diammoniumphosphate? Last one?

I would've bought the CO2 alarm if I wouldn't have convinced my friend/roommate. Funnily I got frustrated, ordered a CO2 tank and only after that convinced her saying that "people at this forum thought it was mmkay". No jk, actually I did throw in a few other arguments too. By the way, if...

Hmm, maybe cargo belt could work too. Yeap, there is a bunch of sodastream bottles out there, although they are quarter of the size of a regular 2kg CO2 bottle that I see is common among homebrewers.

How do I explain others that it's okay to have an CO2 bottle in the house? Just have the plastic cap on when it's not in use, have it upright, don't have CO2 bottles next to each other, keep them somewhere where it can't get over 50c, always tighten the bottle when it's not being used.

It's more PCish version of meads. 😄 I like the taste though.

BTW. this is traditional "mead" recipe of what we use. 8 liters of water 4 lemons 1/2 kg of brown sugar 1/4 teaspoons of bakers yeast raisins Some like it without the brown sugar. The variety of recipes has been minimal. Now someone came up with orange mead and I wonder if the mead is going to...

10-11 ABV%, ok. So 2,5lbs per 16,9-18,9 liters, so that'd be 60-67g per liter. What I know, grains have unfermentable carbohydrates, which is for the drinkers taste buds but not for the yeasts food. Mead... Sugar is easy to ferment. If there were anything unfermentable it'd have to come from...

The water was in the recipe already. A lot of people who make this strong alcoholic bad tasting student drink (made by an aggressive yeast, nutrient, juice, water and sugar) say that to ensure deactivation of a possible anti-fermentation agent, you need to freeze the juice. The frozen apples...

I didn't know what to call it. What we usually in my country call mead doesn't include honey. CMIIW, but what's called mead in USA has to have honey. = I don't know what to call what.

For some reason none in my country has it. 🤔