Recent content by Goyagon

I did not account for that. It’s was an experiment to see if and how it would make it different. I’m ordering some fermaid o and I’ll see if any additions added now effect the health or speed of fermentation since you suggested it’s less likely to notice overdosing.

Ah alright your post made it seem like Fermaid K was siginificantly inferior to o. I don’t think adding fermaid k changes taste very much, except in sensitive yeasts again I have not experience in making meads. The amount of fermaid k doesn’t recommended doesn’t seem to very substantial compared...

I think fermaid k has all the nutrients that fermaid o does. The only difference being the nitrogen that is available to the yeast is an organic one and not DAP. It definitely has the dead yeast cell. I think besides nutrients you also must use a wine yeast or maybe a mead yeast. I’ve never...

Subway station

I don’t have the recipe on hand. I’m experimenting with another version that incorporates honey. But about 6-12 lb of cane sugar or corn sugar. I used both 6 and 12 of sugar. If using cane sugar u might want to boil to invert the sugars. 2 tsp Fermaid k. I used San Diego super yeast. S-04 also...

Okay thanks

Should I attempt to degas? Or will this taste subside after a few day? I taste how kmeta smells. Would it be better to use sorbate? Fermentation is over and I don’t want it to start but I thought sorbate only stops yeast from fermenting. Not sure if this is true or not.

I’m not sure how they got scratched as I only use them for homebrewing. Sometimes I use to aerate with a plastic mash paddle. But I stopped doing that. I bought 3 fermonsters and it’s 3 weeks in with no signs of infection so I think either the scratches or not sanitizing the lid was the problem.

I’ve always wanted to do a guava wine. I’d like to know how this turns out.

Did you boil the honey? I’ve been experimenting with something between this and a mead. I used raw honey so I’m not sure if adding k Meta was necessary. I’m basically making a honey flavored spiked seltzer not quite a mead as it’s not all honey.

I tried this before and it didn’t get rid of all the color and still tasted a little like beer. I used malt and not sugar.

I’ve tried it quite good. Make sure there is enough residual sweetness if u are fermenting naturally.

I just added .8 g of kmeta to 5 gallons of a mead like substance in order to kill off wild bugs from the raw honey for long term storage. It has only been 1 day since I addded kmeta. I tasted it and it tastes like sulfur. I’ve never tried something with kmeta the day after I added it. I was...

Anyone know if iodophor stains PET like it does HDPE

So thanks for all the replies, before I begin my brewing process I will note that I have visible scratches on the bottom of my bucket not just small abrasive scratches. I also do not take out the little gasket and sanitize it separately. I also read in another thread that crushing your grain...