View attachment 177079
This, and rapid rise were the only two yeasts the grocery I went to had so I used this one - pitched about 20 hours ago, as of this morning I'm getting a bubble every 5 seconds or so
Same stuff I use. Works every time.
View attachment 177079
This, and rapid rise were the only two yeasts the grocery I went to had so I used this one - pitched about 20 hours ago, as of this morning I'm getting a bubble every 5 seconds or so
This is my first time ever brewing anything and I think I messed up. Is it okay if I didn't totally dissolve all the honey in the water? Also I read about people reusing their ingredients, is it alright if I reuse the honey that isn't dissolved to make another batch? Thanks.
Are people carbonating this? I plan to bottle my batch into bombers and not sure if I should carbonate all, none, or half and half.
If you are carbonating, what volume and are the yeast too stressed at this point to even work? I am not sure if they are all Tuckered out and that is why this is such a sweet mead?
What's the estimated ABV for the original recipe? I didn't take an OG reading when I made it.
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Thanks for the feedback on ABV, if I started the recipe verbatim what would my estimated OG be? I didn't get a chance to take a reading, but I'll take a final to estimate my ABV
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Shouldn't have touched it... Doesn't say to rack in instructions...
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Just let it be for a while. If the yeast was still active it would have transferred over in suspension. Rdwhahb.
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Question... I brewed a 5 gallon batch of JAOM on 09/28/13 and racked it into secondary on 12/21/13 and as of today it's still pretty hazy. However I have another batch I brewed on 12/28/13 and it's already clearing up.
For the cloudy batch did I possibly rack it over to soon and not let the yeasties finish up? Should I toss another shot of Fleischmann's in there to let it clean up?
So I have two one-gallon batches of JAOM going right now. Both were started almost four weeks ago and are/were still fermenting. I left for the weekend and turned the heat down at my house. I came back to find one of the gallons had cleared up. I accidentally cold crashed one of the batches. I've placed both gallons jugs in front of a heat vent with the hopes of reviving the fermentation. Anybody got any ideas/tips?
You may be able to rouse the yeast (shake or stir) carefully. I would go with some yeast nutrient personally. If that doesn't kick it off in 24 hours, then new yeast. I liked mine with Nottingham. Note: this goes against all the instructions and I am aware of that.
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I did this as one 4 gallon batch 2/28/14 and put it in a 6 gallon carboy (couldn't find enough 1 gallon jugs) to ferment. I did 14 lbs of honey, 4 oranges (zested - is that a word? - the peel, put the peeled oranges in a blender and poured it all in) 8 cloves and 4 sticks of cinnamon and used bread yeast after a good shake and cool down to room temp. I believe my SG was 1.124 (I forgot to write this down) and plan to serve at a Viking festival/feast my college is having on April 28th. Is that SG right or did I do something funky?
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You could add more honey and water to scale it up to 6 gallons. Raisins won't be a problem but the cinnamon and clove may be too much.
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