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I just bought a countertop electric distiller. distills 1 gallon. im curious how to figure how the quantities for foreshots, heads, hearts and tails. i have 1 gallon of homemade mead at approx 10%, so 128oz (115oz flavored water and 13 oz alcohol). How much foreshots/heads to i need to dump out...

Yes, with mead you will want nutrients. Also might help to add cut up raisins. i personally add all the nutrients and bentonite at the beginning and leave it alone, uaually about 3-4 weeks, but i like mine dry, and then rack. Be sure to keep good notes, and measure your specific gravity.

Well, ive never done beer, only meads and wines. Do yall have a good, easy recipe?

I have several 2 lbs containers of Argo corn starch (like what you'd buy at the store to thicken stuff). I'm wondering if there is anyway to make this starch fermentable sugar?

Hows the mead coming along Aldrik? What was the OG?

so im thinking of more of a caramel apple cysor. a little cinnomon and vanilla bean.

i do have sweetened condensed milk. any other suggestions?

5 gals mead. so 191.7

So. . . .boiling condensed milk turns it into a caramel thing. im wondering if anyone has fermented this. maybe like a bochet? who knows? anyways im probably going to try it byt was hoping someone had some experince with this so i dont waste time and money. thanks

i was more asking as far as in fermenting. is powdered sugar ok to add to primary?

i live in houston texas and we are currently, consistently having 100+ days. i have been using a cooler about 1/3 filled with water and ice packets, rotating daily. kept my last one around 64-68.

Just out of curiosity... - what is the difference in using powdered sugar instead of granulated? - what is the difference in using brown sugar instead of granulated?

so she bought you a beer brewing kit...and your making mead? a hydrometer will tell you specific gravity or density, and give you a good idea of the finished abv. if you plan to conitnue this, then definitly get one. do you know how much honey and water you used?

Wanting to start a 1 gal blueberry wine soon. I have about 6.5 lbs frozen. was thinking of macerating first, question is how much sugar do i need? granulated? powdered? corn syrup? Any good recipes would be welconed. thank you

i have a little over 5 lbs of frozen blueberries i was thinking about a wine or something. any ideas or anyone have a recipe they would like to share?

- update - i added the bentonite and cold crashed and rack it today. looks great, nice and clear but not very tasty. going to try to let it rest for a couple months if i can. My other 2 gal starter i did 1 gal cinnamon apple in secondary and 1 gal traditional.

1 gal traditional mead 1 gal blueberry melomel 1 gal vanilla mead 2 gal traditional 165.7+5=170.7

im going to start a 2 gal batch tomorrow so ill ad bentonite to primary on that one. I got 2 1gal carboys now (vanilla and a blueberry) still slowly fermenting in secondary. i curious if i should add bentonite and then refridgerate and then rack. what is yalls preferred way?

More beginner questions. 1. First mead had a hot alcohol taste. Is that from lack of aging (i racked and refridgerated, and drank) or nutrients or something else? 2. I have bentonite for clearing if needed. Read somewhere that you can add bentonite at the same time as pitching the yeast. True?

it looked like fermenatation had stopped or severly slowed so i checked and am at .993. OG was 1.08 which should put me at around 11%, so i went ahead and added my blueberries