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Have moved the cyser to secondary. Going to let it clear up a little bit then in a few weeks rack it onto some monk fruit sweetener and acid to balance then age before bottling.

"Top up water" at the end or when levels dip too low?

I have a LHBS and ferment in a 2 gallon food safe plastic bucket. Might try and do a 1.5 gallon batch given the size of my ferment vessel. Is there anything wrong with adding boiling water?

Thanks for this! I am finishing up a mead that will go into secondary here soon. In the next two weeks i'll start with this. How would you recommend not evaporating off 1/2 to 3/4 of a gallon? Or are you saying to start with much more liquid anticipating that evaporation?

Almost at the two week mark. There has been no activity in the airlock for like 5 or 6 days. Decided to check the gravity and we are sitting pretty at .995 and the cyser is so clear. Tasting it it is very very dry with a slight yeasty aftertaste, the smell is decent with notes of apple. Going to...

Thanks so much, this is great info. Will be putting it to use soon hopefully. Still debating if I will use any spices in secondary or if I want the cider and honey to speak for themselves. Will make the decision when I move the mead in the next few days.

I will definitely reach out after fermentation to get an idea about acid additions and if they are necessary. Haven't tried carbonating yet so I'm excited for the new experience. Definitely looking for some insight on what priming sugar to use for that process but I have some time before I get...

4 days in. Aerated and checked the gravity last night. We are sitting pretty at 1.032. A ton of activity now and seems to be doing very well! Leaving alone until fermentation stops. Then going to rack onto some spices to clear up. @bushpilot I think I'm going to back sweeten with non-fermentable...

I have a mead set up at the moment. Have never used grain and don’t have anything really set up for beer yet. Any recommendations for a first time brewer’s set up?

I am new to brewing, only brewed three batches of mead and want to branch out and try beer. I found a recipe for a brown ale that I am really interested in trying out. The recipe is: 5.5 G batch, mash @ 152* for 60 min Grains 6.5# 2 row 3# rye malt 2# biscuit .75# chocolate malt 350L .5# C60...

I did not use any pectinase. I hope it clarifies well without! I did not use dates either, I assume the recipes call for that as nutrients/tannins for the yeast? I did fail to mention I added 1/4 tsp of powdered wine tannin.

Going on 48 hours. Slowest start to fermentation yet but finally started to see some activity this morning. My first two brews saw fermentation very fast so not sure what the deal was this go 'round. I noticed my apartment is much cooler given the time of year so I've been putting little...

Can you describe how it will taste if it needs some acid? Also good note on the fresh apples not adding much. May skip tbh and just use some spices.

Like the title says! Had a buddy buy some top notch cider from a farm in Maryland and found some orange blossom honey at a farmers market. Making a 1.5 gal batch with a starting gravity of 1.07 and used Lalvin 71b for the yeast. Going to use the TOSNA 2.0 calculator for nutrients (.9g of...

Going to put in the recipe I'm going to attempt. Would love any input! Total volume: 1.5 gal Wildflower honey: 4.108 lbs Sweet Cherries: 32oz primary (maybe some juice in secondary?) Llavin 212 yeast: 3 g Thinking somewhere between 13%-14% ABV when done (after cherry juice in secondary) Going...

Thank you. Makes total sense

I've seen people make similar comments about gravity. Could you explain or link an explanation for how gravity can go below 1.000?

This is huge. Thank you so much. I used Fermaid O in 4 doses 24,48,72 hours and 1/3 sugar break. What are FT tannins and would you recommend using them in tandem with oak? I also was wondering if there’s a relative starting amount to use with them or if I should do this first batch with...

Currently on day 6 of my first batch. It is a traditional mead with: Lalvin Ec-1118 Wildflower Honey SG:1.101 My question is where do I start with adding tannins, acids, and back sweetening to get a good final product. I know there is oak and powdered tannin and different acids but have no...

So if I were to use the calculator, my current idea is 14%, 2.878 lbs of honey, 2 pound of cherry in primary fermentation. Do you have any recommendations on how long I should leave the cherry in primary? Should I add any juice or cherries in secondary?