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Thanks, I'll look it up.

Any good ones to share or a site to suggest?

French polished or burnished is my fav on cherry. Labor intenseive but well worth it.

Just racked a gallon of buleberry mell,and noticed black mold in the siphon tube. Do I "**** can" it? Or wait and see what happens.

Thank you very much Mr. Schramm. That answers a few questions. I did save a few bottles with flip top lids. They taste pretty good at this point, a little age should do them well.

The recipe was the autum spiced cyser from the "complete mead maker". I think I used red star champagne yeast if I remember right and I did add juice after stabilizing. Malkore may be right about degassing, the conditions were as he stated. There was some sediment in the bottles that made me...

I had a batch of cyser referment after being bottled. I back sweetened after campden and sorbate with juice. What happened? All corks pushed out.

gotcha... thanks.

sanitization?

Just tried my first kegged brew and it could use some hops. All I have is some pelletized stuff. Any ideas?

I racked to secondary last week. I do have campden on hand. Sweeten with honey or brown sugar? Also, after racking there is a lot of headspace in the carboy. Do I fill with water?

I have a batch I started in late October to honor the birth of my daughter. O.G 1.120 F.G 1.00 This seems pretty dry to me. Has anyone else done this one from Ken Schramms book? Should I back sweeten or will it mellow with a years time?

I am 4 weeks in with and O.G of 1.100 and currently around 1.030. Airlock activity is slowing down. I pitched wyeast liquid champagne to start with and added re-hydrated red star Pasteur champagne at 3 weeks. I am still a noob to brewing and this is only my second mead. I sure now that i should...

I have a batch of mead that is fermenting very slowly, and I think oxygenating my help. What are the preferred methods. I bought a small disposable oxy tank at the hardware store and falsely assumed my propane regulator would fit. The only regulator for the oxy that I saw was with a kit that I...

I am starting my first batch today,and I am looking for suggestions. I have on hand Safe ale T-58, and Red star Pasteur champagne yeast. Any thoughts on sugars i.e honey, brown sugar, dextrose, cane etc. I'm using Great value 100% apple juice and I plan to bottle carb. Any advice from all of the...

A little bubbly is cool with me. If that is the only danger I guess I'm OK.

What is it? How do I do it? Do I need to do it? What happens if I don't do it? I will be bottling my first batch soon,so I guess this is a good time to ask.

My first batch is coming along fairly well,but... I used way to much clove. It is clearing up nicely and I have stabilized and back sweetened already. I flavored it with clove ,cinnamon,nutmeg and fresh oranges when I started but all I taste now is clove. Do I make another batch and blend it, or...

I just brewed a partial mash pale ale. When I added the extract I didn't stir soon enough and burned some of it to the bottom of the pot. I spooned most of the black crude off, but this has got to affect the tasted. Anyone have this experiance before? What can I expect?

Thanks for clarification. I am very much a noob and will be butchering more terminology in the future. Are there any natural nutrients that may help the fermentation along.