Search results

Hi everyone ! I am trying to make a mead similar to pips obscure, a blueberry vanilla mead aged in a imperial stout barrel. I don’t have access to a barrel so my thinking was to fill a mason jar with an imperial stout and put some cubes of new American oak to condition . My question is will the...

Hi everyone, before I ventured into the mead community I made a lot of hard cider / apple wine. Many of these I added other berries to, and most had an alcohol of about 10-14 %. Anyway I have been trying some of these over the past weeks and am amazed at how horrible I feel the next day. Usually...

Modulating a ebiab to a 3 vessel system Hi everyone, I’m new to making beer but come from the wonderful world of home brew mead, cider, and fruit wine. I hope to purchase a ebiab system like a claw hammer, spike, or unibrau. If I do purchase an ebiab system but in the future want to convert to...

Hi Everyone, I recently made a one gallon batch of cherry melomel. My receipe included 3.5 pounds of honey, 5.5 pounds of cherries and one gram of 71b. I rehydrated with Go Ferm and used TOSNA 3.0 guidelines to add Fermaid O. My original Gravity was 1.128 and I expected the yeast to stop...

Hi Everybody, I recently made a cherry mead with 71b goferm and a TOSNA step schedule. My starting gravity was 1.128 and I was surprised to see that after 12 days in primary my gravity dropped to 1.000. After the 1.000 reading I decided I wanted to start the backsweetening process so I added...

Hi everyone. I started a cider on 1/30/21 using motts apple juice. My OG was 1.050 and after 2 weeks in primary fermentation I racked to secondary and recorded a SG of 1.010. Now in March a couple months later I have rechecked the SG and still have a 1.010. I tasted the cider and its semi sweet...

Hi everyone, im fairly new to brewing/ fermenting. Its my understanding that potassium metabisulfite is used to neutralize wild yeast and to combat oxidization. I read that you need 1/4 teaspoon per 5 gallons of must. My question is in my current batch (this time its a cider not a mead) I have...

Hi Everyone. Im fairly new to brewing and fermenting. I accidentally left a half opened gallon of motts apple juice in the basement and have discovered that it is now fermenting. I transferred it to a 1 gallon carboy and left the top off to see what will happen. My question is twofold. First is...

Hi everyone. I am relatively new to fermenting/ brewing. a couple months ago I started a 4 gallon cider fermentation and used an Omega Ale yeast. My starting gravity of the cider was 1.050 ( I used Motts). Following a couple weeks of primary fermentation I racked to secondary using four 1 gallon...

Hi everyone, is this too much headspace ? Is there some risk of oxidation? Just added tangerines today to a cider that’s been in secondary for about 4 months

Hi everyone, I recently back-sweetened a blueberry cider with maple syrup. I added the potassium metabisulfite and potassium sorbate and after used my sweetener. Everything seemed fairly normal for a couple of days however about 5 days in I have had an overfill with cider coming out of my...

Hi everyone! Hoping to bottle some of my cider soon. My question is do I need to use a bottling bucket? I plan to bottle some uncarbonated back-sweetened cider. Could I just auto-siphon directly from the secondary fermentor to my individual bottles and cut out the bottling bucket? Also just...

I read that to backsweeten a cider you should add potassium metabisulfite wait for 12 hours, add potassium sorbate wait for 48 hrs than add the sugars. My question is if I added the potassium metibisulfite do I have to add the sorbate after 12 hrs or can I wait maybe weeks or months before...

Hi everyone, I recently made a hard cider and racked into secondary. I realized that I had a significant amount of headspace so to reduce the chance of oxidation I added a mixture of pineapple concentrate and water to fill the space. Soon after I got some minor fermentation activity with a good...

Hi everyone, I just started my very first batch of Cider. I used a large 6.5 gallon Northern Brewer fermentation bucket for a small 1 gallon cider batch. My question is because there is so much headspace for my cider, about 5.5 Gallons of headspace, will the cider be negatively affected by...

Hi everyone. I am trying to understand how RIMS works. I get that its a recirculating three vessel system but I dont understand why someone would need a RIMS to heat the wort. Couldn't you just use an element to directly heat the mash tun and another element to directly heat the boil kettle...

I am curious as to how long cider and mead need to ferment in primary and then secondary. I know for cider it’s generally accepted to get a fg of around1.000. After that reading should I transfer to secondary and then for how long? Something else I was wondering is if I wanted a sweeter cider...

Hi all, im new to the mead making process. Reading over some guides and recipes the majority call for using dry yeast with a go ferm pack to rehydrate. Is there a difference in flavor, quality, and process between the two types of yeasts, dry vs liquid? To me it seems like it would be quicker to...

Hi everyone! Im trying to decide between a 1 vessel E BIAB and a 3 Vessel EHerms or Rims system. Reading the reviews on EBIAB it seems that brewdays are generally quicker and more efficient. Giving a rough estimate how long is a brewday on each system? Additionally, is brewing on a 3 v...