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I went ahead and bottled it all today. I used a tbs of sugar in each half gallon. Based on other measurements that seemed like the correct ratio. Sucks about the wine yeast possibly being stalled out. Unfortunately there is nothing I can do about it now. Everything is all bottled up. This...

I know there is some information on this already out there but i a super nervous about bottling my cider cuz I DO NOT want to make bottle bombs. I am going to basically give all the info on my situation and would appreciate any feedback. I have two batches of one gallon each. Both batches...

Well, I just checked the SG on the mead. Its been about 4 weeks. Forgot to take the initial SG, but 3 weeks in, it was 1.050. As was pointed out above, given the recipe we used the starting SG should be around 1.070. Tonight the SG was 1.008!! Looks like we got the fermentation going...

Would it be beneficial to add yeast nutrients? If so when and where should they be added? In the rehydrating bath before the yeast go in, or after? In the wort before or after the yeast goes in?

I will definitely post how it all turns out. This is pretty much my first time doing this so it's all a learning process. First batches are bound to be a bit low on the quality scale I am sure.

Well I made sure to sanitize everything I would be using so I hope that part worked out. I added the correct amount of nutrients to the wort, and it bubbled like Jr high volcano science project. I stirred it up vigorously for about a minute which caused even more bubbling. After it died down...

We used red star champagne yeast. Do you think we need to add more yeast or just add some nutrients and stir it up like you mentioned? I have a starter mix with nutrients sugar and some yeast that has been sitting for about 45 minutes right now.

My buddy and I recently made a batch of mead (basic honey and water). We let it sit for about 4 weeks and in that time we did not notice any sort of bubbling or frothiness that my buddy says should accompany the fermentation process. We figured out that we might not have activated the yeast...