Recent content by Srimmey

Ive started not really waiting at all for adding fining agents. They just work too well… next time I go to the brew store I want to pick up some bentonite for adding to primary. I’ve also been really impressed with the chitosan and kiesesol that comes in wine kits. They seem to do a fantastic...

Eh… 1/4 tsp of meta K per 5 gallons keeps the oxygenation down to a dull roar. I’ve seen a lot of field testing of oxygen added during racking and using sulphide to counteract all while keeping the PPM of free Sulphide down to around 80-120. I like to get the debris that falls out of the carboy...

why not? As sediment drops out and clumps up on the bottom, you rack it off. Keep doing it until you can see the floor through the bottom of the carboy. Usually takes 2-3 racks. 6 weeks is not a number I’m married to either. It’s just usually the amount of time it takes to build up a good cake...

I forgot to update this last time I did things to it, so here it is! Add 12oz of honey and some sparkloid back on April 6th. This stuff is soooo good. It will probably bottle in another 6 weeks. Also pictured is my apple wine. Since back sweetening, the mead is now the cloudy one and the apple...

After 7 weeks in primary, I deemed it time to rack, stabilize, oak and move into secondary. Final gravity came in at 1.012, hopefully not too sweet. The up side of that is that no back sweetening will be required. Since I brewed in a 6 gallon primary bucket there is lots left over for topping...

MLF is a secondary fermentation process using bacterial cultures to convert malic acid into lactic acid. Malo-lactic fermentation. It softens the acid, raises the PH slightly and adds buttery/bready notes. Much like a Chardonnay!

I still need to clear the cider. It’s done with MLF but if I want to bottle carbonate, should I dosage with meta K?

I was thinking of mixing apple juice concentrate to the carboy right before bottling. I know the concentrate tube will say exactly how many grams of sugar there are so i was going to us that as a ruler for determining if i should use the whole thing, half, a quarter or an eighth. Mix it all in...

If I wanted to bottle carbonate 25 750ml bottles up to 5’ish vols, how many grams of sugar should I add?

Nah… It would have blown😆😆😆

Dodged a bullet this evening on this 1! I inspected it after work to check in on continual signs of active fermentation. At first glance i thought it stalled again because there was no airlock activity with lots of sugar to go still. A second look made my eyes pop out a little. The bucket lid...

Thank you for the advice! I might have to try and find some of these juices. I’ve never had bilberry, I would be very interested in giving it a shot.

Which concentrates have you tried?

The struggle continues… Fermentation stalled again Friday night. This time I added 64oz of high PH water. It diluted the gravity 10 points and increased the PH by 0.5. Hopefully no more adjustments need made…

I never realized honey could harbor botulism! That’s a bit alarming… thank you for the heads up.