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Tough break, never fun to find an issue floating on a long standing batch. Part of the reason I leave things separated so long is the concern for contamination in an aging batch.

Having spent more than my share of time educating in my industry I can say try to have a little something for 3 groups of people. Those that can learn from reading and data, those who can observe while listening and the ones who who need to be hands on. I personally struggled in my younger...

The whip would also help with mixing things thoroughly so you can have an accurate gravity reading, looks like a 5 gallon carboys, how much honey/water did you use? That could get you a rough estimate for O.G. and possibly give an idea for nutrients if you haven't front loaded everything.

Ec-1118 fermentation temps are 50°- 84° so you should be good there unless it had a colder period at some point. Acids could've hurt the yeast as well but I'm curious when and how you added the campden. If it's still fermenting, even if it's slow, just let it ride and keep checking on it, maybe...

Glad to see it Barzahl, oven heat transferring through the stove top on ya? My stove does as well but haven't experienced that yet, I tend to borrow the kitchen in between wife's occupation to keep out of the way. Did you manage to get any honey mixed into the water or is it still separated, as...

Today was 1 month to the day for our Gen 1 primary and it was time to rack. Activity has all but stopped and I like to transfer with some co2 still degassing to keep an oxygen barrier, haven't found co2 setup in my shopping cart yet. Transfered to a full 3 gallon and above the shoulders on a 1...

Using a calculator online is an easy tool to figure out how much to use then go from there as you develop a recipe. Using a scale to measure nutrients is recommended or figure out how much your utensils hold, e.g. my teaspoon consistently measures 3.1 - 3.3 grams of Fermaid O.

We are at 1.000 gravity with a clean, sweet caramel aroma in the hydrometer, off gasing is even slower today. I need to prep a carboy and rack this for clearing and spices, very happy with how clean this ferment has gone and will definitely be using temperature control in the future.

Just checking on the Bochet and noticed it has cleared significantly over the past few days, still off gassing steadily if not finishing fermentation, I'll plan on checking gravity tomorrow most likely. Tiny and medium bubbles are still floating up from the yeast cake which has settled nicely...

1 gallon Holiday mead 51.5

Today saw a one gallon Holiday mead started with my enthusiastic wife wanting to learn to brew. She picked a recipe from online and we threw it together, not a fan of all the sanitizer and note taking but overall excited. Swirled my Bochet to get some yeast moving around as it's still bubbling...

No worries, join in whenever y'all feel like. Any questions or clarification and we're glad to help.

Completely understand, family traded head colds since new years and battling weather has made work a bit sporadic. No pressure to get started, and I've never done sous vide but as long as you can monitor the temp any option works, I use stove top because it's the most consistent heat regulation...

Checking gravity on my Bochet and we are down to 1.050, temps dropped down to 52-54 some mornings and 64 at the warmest in the evening. How's everybody else doing? Dan0 and Barzahl get a batch going yet or still thinking about things?

Today I racked my fantasy mixed berry to secondary to clear, due to the fruit not being bagged which I can't remember why, of the original 5 gallons only 3.5 was racked. There is a subtle odor remaining from the early yeast stress but nothing that won't age out. Need to check gravity on the...

Probably not, check your gravity but I'm sure it's well past active fermentation so there's really no need for it unless it's stalled. If there's some off gassing naturally I prefer that CO2 blanket when transferring to help avoid oxidation. Unless there is an odor early on I tend to stir things...

As you can see there's a few basic ways to take things and it's good to see you have researched for yourself. Not liking how other recipes look is an indicator that what you envision is specific to you and your creativity, good to have and hold on to that vision until you can produce it and...

Also using D47 here and my brew closet sits at 60 on the floor, 62 on the counter, and am curious if you have a preferred temperature or not. How cold does the garage get where you are at?

Today I woke up to healthy fermentation in my Bochet, came home to degas and check things out. Looking good, vigorous action rolling around in there but can't use the nose due to a rerun episode of the head cold. Oh well, we'll see how things go tomorrow.

1118 or 71B will work fine, can't say I've ever tried 1116, combine your honey and water then aerate thoroughly and add your yeast. After a day or two of active fermentation add your ginger or wait for it to finish and use it in secondary with the lemon ingredients. Juice will add acid and zest...