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i have. thats what ive been using. its if i wanted to use juice to make mead, how would i go about finding the dilution.

Im new to making meads, but is there a tool or software that can help with recipe building? ive seen meadmakr, but this time i want to make a melomel. thinking about 50/50 honey/fruit concentrate. Looking to dry it out to about 4 brix starting at 29 brix and just back sweeten as needed.

Nice. yeast tolorence up to 80f. definately gonna look into this is scale up to 5 gal. i also have a fresh dumped bourbon barrel that i plan on aging it in. Thanks so much guys.

got it, i just youtubed it, and its a one month mead recipe

bomm? never heard of it

Im planning on making my first traditional mead. I dont have any way of cooling the fermenter so im looking for the best yeast that wouldnt give off any esters at my indoor temp of high 60s to low 70s in the day. at first i was thinking 71b, but ill save that for a melomel. so i decided to use...

step feeding thru out fermentation with this: Day 0: After re-hdyrating the yeast with Go-Ferm and pitching, add 4.5g of Fermaid-K and 2g Diammonium Phosphate (DAP) Day 1, 3, 5, 7, 8: Degas mead by gently stirring, twirling the carboy carefully, or using a wine de-gasser Day 2, 4, 6: Gently...

awsome, thanks for the advice. is there a max starting gravity that the yeast is comfortable at? i dont want to stress it too much if i start with a too high gravity. and again, thanks for the replies.

what if i want it to be sweet and finish or back sweeten to a gravity of 18 brix or og of 1.075? i was thinking of using 71b yeast.

Has anyone tried using beersmith 3 when building a mead recipe? The software looks pretty cool, but im not sure if im doing it correctly. I want to make a 5 gal batch of 15% or so traditional mead. so i entered in 36 lbs of Meadowfoam honey which brings me up to 56 brix with a potential abv of...

couldnt find the Blaugies strain from Wyeast cause its seasonal. Does White Labs have one? Heard HF uses it as a primary strain for their saisons

looks cool. id buy one of these for my IPAs. Hate the idea of force carbing at 40 psi, then purging the keg releasing all that hop aroma. seems like its easy to make if i buy a diaphram pump, but for $180 and releasing in mid July. ill just wait till its available.

i wanna start brewing 40 gals. at a time. ive been happy with my IPAs and wanted to start brewing more and and quick. is this glycol chiller gonna work for a 40 gal. fermenter? is it better to use a 1/2" or 1/4" coil...

so i bought an RO filter system. my city water is alright for making beer, but i wanted to make it better. so i bought this kit http://www.amazon.com/Hydro-Logic-31035-100-GPD-Stealth-RO100-Reverse/dp/B002JLACGK/ref=sr_1_9?ie=UTF8&qid=1452016171&sr=8-9&keywords=ro+water+filter+system So...

This is exactly what i was thinking. I have a rice cooker that has a porridge setting and was going to cook some buckwheat the night before, then the next morning add it to my strike water before reaching the target temp. then add the rest of my grain for mashing. is this similar to what you do...

Ive always been wanting to do a cereal mash cause my favorite styles to brew is Saisons. Had recipe ideas to use Buckwheat, Rice and Spelt but cereal mashing has always intimidated me. Is there a supplier that sells malted Spelt and Buckwheat? I have a rice cooker that has a porridge setting...

I got my water quality report online from my citys website. My target mash pH is 5.2 but and end of the boil, i want it to bepH 5.0. is that low cause im doing a saison with sacch during primary and by the time i want to pitch brett for secondary, i want it to be below 4.5. But damn, didnt think...

so i got my milwakee meter and my water is at pH 7.17, after entering my grain bill, is says to add 7ml of lactic acid to bring my target pH of 5. damn, i nearly had to add 11ml to get it down that low. is there any dedicated pH calculator that works easier?

cool, that makes me worry less

i just bottle conditioned a 11% RIS with table sugar aiming for 2 vol. co2 and added rehydrated redstar pasture champagne yeast. i got 1 bottle and shaked it almost everyday to see if i can speed up the bottle conditioning just to see if it would carb. so 2 weeks later and not a hint of sound...