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my username is Arau

18,073 + 6 = 18,079 gallons!

it's been a couple months since i started and the last time i tasted mine it tasted like bitter burnt sh*t. but i'm giving it time, lots of time =)

alright so it's been a while and its pretty much done fermenting. it's pretty dry, maybe with a little sweetness to it. i'm gonna backsweeten it later. so i racked it off all the gunk onto campden tabs and some potassium sorbate. unfortunately it kind caked together and didn't dissolve fully. i...

what do you with an infected brew? just let it go till you rack in and rack from under it? or try to skim away all that crap? i would have a hard time letting that stuff sit on my drink

nice photos! one question though, why the cream of tartar??

ok that's good. the whole fermentation has been rather sluggish. it's been about a month now and it's gone from 1.1 to 1.025. i'm not sure what to do, since the cake is pretty big i don't wanna leave it on there for 4 months, but if i rack it i'll loose mead and have a bigger head space

this probably isn't infected, i just don't know what it is. i racked it to secondary yesterday and 24 hours later i see this http://s924.photobucket.com/albums/ad90/Phishead/

ok so i racked it to secondary yesterday. the gravity was at 1.025. i racked it over a split and scraped vanilla bean and topped it off with strong rooibos tea with honey. Today when i checked it, there was a thick ass cake of something on the bottom of the carboy. i don't know what it is, but i...

the julmust i get here (sweden) doesn't taste anything like malt or hops to me. it tastes more like a soda. (but then again i don't really drink much of it, so what do i know) i usually drink the julöl (christmas beer) Svagdricka on the other hand is much more beer-y in flavor. and i think it...

i'm making a 2.5 gallon batch of this, and it seems that 2 vanilla beans per gallon seemed a little too much. i'm thinking of putting just one bean in for this one. any comments?

so what would you recommend? like half a bean per gallon max? i have a 2.5 gallon batch of trad. mead going i was thinking about racking it onto 1 bean and letting it sit until like june.

home brewing isn't actually that big here. people mainly make wine, since it's illegal to make anything that doesn't get it's main source of sugar from fruit. although that doesn't stop people from making beer and mead, it makes it harder to get the stuff you need to make them

haha no it's about a 4 hour train ride. there is another one of those stores, "essensspecialisten" about 45 minutes away from where i live, which is where i went to get my B-quality equipment. it's not that good of a store. i'm just gonna wait until my dad makes a trip to the states again and...

well a couple of days ago i tossed in some more nutrient and a handful of raisins. today i took a portion of the must out whipped it in the blender to get some air into it. while i was doing that i checked the gravity and it had dropped to 1.075. so i guess it has started back up now. maybe the...

eh actually getting energizer is pretty hard. the only thing i have access to is yeast nutrients which smells like ammonia when mixed with water. it was probably the ****ty yeast that i have. the only LHBS store here isn't that good. it doesn't have strains of yeast, just red wine and champagne...

i think i might be having the same problem. i didn't use a starter or anything, i just pitched my yeast it (it was liquid). i had about a teaspoon of yeast nutrient, but no energizer. it took about 3 days for airlock activity to show, and a week later i check the gravity and it had gone down...

haha i know but if he's being using the same recipe then he'll probably still have it

and what would that recipe be? :)