Recent content by braidenlowe15

Traditional sweet mead. Been in secondary for a little over a month. I'm not sure if this is an infection or if it is still fermenting. Also, the mead hasn't cleared very much but quite a bit of yeast has fallen out and settled on the bottom.

Count me in! Cheers!

I think that rules should be in place to prevent actions such as those listed. He is monopolizing the competition.

If there are still bubbles forming in the air lock or tiny bubbles forming inside the fermenter then fermentation is still happening and it needs to stay in primary a little longer. If the cider is fairly clear, no off smells, and about an inch or more of lees has settled to the bottom then go...

Okay so I racked my traditional semi-sweet mead to secondary 2 weeks ago. It was in primary for 2.5 weeks and gravity dropped from 1.110 to 1.006. When I racked I wasn't seeing any fermentation bubbles and the smell of yeast decreased substantially. Now that it's in the secondary fermenter...

Any recommendations on the best cider making books?

I've looked further into it and it's definitely raising major red flags on safety. Going in and purchasing a keg system is worth the cost because it offers a much safer approach. Not to mention kegging allows you to stabilize the mead

I mean theoretically the heat should kill the yeast but nobody has seemed to do it in practice with mead

im refering to heat pasteurizing post-fermentation. Finish secondary, bottle with priming sugar, wait ~5 days for carbonation, then stove top pasteurize. https://www.homebrewtalk.com/showthread.php?t=193295 Read the above thread found in the cider forum to get an idea.

i wasn't sure how it effected the honey since a lot of people on here swear against heat sanitation. Also, wasn't sure just how much sediment would settle out if i stove stop pasteurized.

Hey guys. I'm looking at a way to carbonate a semi sweet cyser. I was thinking to ferment like normal, bottle for 5 days to carbonate, then stove top pasteurize. Ive only seen this done with ciders. I was hoping someone on the mead forum has had experience doing it with mead.

i see the yeast starter is for 2 liters which is roughly 1/2 gallon. How would I down size the starter appropriately for a 1 gallon batch?

Would DME work well with wine yeast since the starter is supposed to make an ideal growing environment for the yeast and there are slight differences between beer and wine yeasts

How do you delete duplicate posts?

Does anybody have any decent articles on cultivation yeast, creating strains of yeast, or making your own colonies of yeast. I'm hoping to find out the equipment needed as well as general knowledge on the topic. I'm a biology major so I'm definitely leaning towards the more scientific side...