Recent content by Keichewer

Duly noted and appreciated UpstateMike. My brew is reading 68 degrees at the moment. I don't have a temperature regulation system set up yet, but I'm almost there. According to my temp logs it has not varied more than 2 degrees from that temperature since I put it all together.

It's been a few months, left the cider alone until today... It's still at 1.030, and is starting to clear. I'm not sure what I'm doing wrong at this point... :P

Bubbling activity has slowed down. So I took a quick SG reading - 1.030. From what I know about making mead, this is the ideal time to rack to secondary, but I'm really unsure about it. Maybe I should wait a few more weeks for it to drop down a few more?

Hey everyone! Haven't posted on the forums in awhile, but I recently made a cider that I hated, and decided to give it another try. Here's what I did. I bought 6 gallons of unpasteurized cider from a local farm. I made a starter with some D-47. A day after my starter was bubbling away, I...

One day I would like to consider myself a full-fledged Mazer. as for now I'm making my first four gallon batch of a traditional mead, with a sleight orange flavor to it. Now, I've made meads before, about 10 or so. This will be my first BIG batch though, and I'm making a full plan and it goes...

Ok this is super good news. I was honestly worried about the honey, because it was so thick, (bring my SG up a little bit) so I should still mix it everyday for the primary then? I've also heard about the 3 -3 rule. Three weeks in primary and three in secondary. Will this hold true? and if so...

Ok. This is my first post and my second attempt at brewing. The first was a wine and was succesfull. It foamed as it should. For this second batch I tried making 1 gallon of a peach melomel. I used white labs sweet mead yeast (270? I think) when I got home I put it in the fridge for a few hours...