Recent content by MycoBrew

Commonplace when adding campden. Don't worry. Your color will return in time. Sent from my SCH-I535 using Home Brew mobile app

35 +1 gal blackberry + 1gal clover traditional + 3 gal raspberry = 40 gal

Midwestern brewing

That's appropriate for primary. After that, you will want to top up provided the foam is not prohibiting it. As long as it's not past the first month of ferment and first racking, it will be just fine without topping up. Is your ferment producing many small, fine bubbles or developing large...

I have wanted to do a blueberry lemon as well. I liked the idea of it after trying the pie made by the wife of a friend. Would you share your recipe?

Oversized carboy (at least 30% over) or a bucket for primary fermentation. If I do a six gallons batch, I fill to 4 gallons and top up 1/2 gallon every week until it's full. Or you can top up when you rack to glass for secondary.

I have made several batches of carrot mead (dry) in batch sizes ranging from 1-6 gallons. If allowed to clear completely (use pectinase), it tastes champagne-like. Do not expect carrot flavors unless you use carrot in the secondary.

1 gal buckwheat traditional 1 gal tupelo traditional (2) 1 gal ginger (3) 5 gal braggot (8) 1 gal orange blossom traditional (9) 1 gal alfalfa traditional (10) 1 gal orange clover...