Recent content by gibiore

Thanks for the tips!

So I'm loving apfelwein and I'm planning my 4th batch, my next plan is to add some fruit to the mix, my three I'm pondering are raspberry blueberry and strawberry I plan on adding a pound of fruit, probably boil first or just throw it in the carboy, along with the standard recipe. Does...

Man this sounds good, I can bottle in plastic root beer bottles too!! Any 5 gal recipes out there? (I love root beer)

I say building the largest bonfire possible to be mans passtime, especially when it involves gas and trying to melt glass bottles

I don't have any tips, merely an observation This website is awesome because of threads like this

As I sit here enjoying some beer watching a quality flick, next to me is beer fermenting(perfect temp in this room) and I get to witness the airlock starting to dance. When I ferment in a carboy I get to see the first bubbles collecting on the sides. This must be what it's like seeing your...

I read about lifting the o ring with a nail to vent them, worst case I'll do that

I know they're designed for carbonation I'm just worried they'll overcarbonate and burst

Would pouring the mead back in a carboy taint the flavor? I used some swing top bottles, I don't think they'd handle pasteurization but I'll research it

Hmm, I'll open the bottles and add some potassium sorbate over the weekend then close them back up then. That outta stop the little beasties

If I cold crash the bottles for a while like a week can they be stored back in the cellar or do they need to be kept cold?

I had it in secondary for about 3 months over the winter

Hey guys, I just bottled my first mead about a week ago, delicious by the way, but I didn't add any yeast or bottling sugars when I bottled it, so I assumed it wouldn't carbonate, but when I popped one open it was, I enjoy it but did I make bottle bombs? If so, how can I stop the fermentation?

2 cups seems like a good number to account for any extra trub, I'll research it more, I assume oxygenating and such is still required, but what about yeast nutrient? Is it needed with a fresh slurry?

Hey guys, I'm planning on pitching a 1080 beer on a 1040 yeast cake after racking the beer off it after a week of two. I have three options of doing if. 1 pitching directly onto the cake, 2 pouring the whole cake into a fresh fermenter onto the 1080 wort, 3 pitching maybe a cup or two with a...