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Have a question about brewing. I started a five gallon cherry Mead batch. I have a six gallon brewing pale. I was only able to put in two gallons of water because the honey and crushed cherries took up over three gallons of space. 15lbs of cherries, 15lbs honey. I'm going to put in 9lbs...

So I've been letting my cherry puree/bomm mead sit for over a month. The specific gravity is a little above 1.000. I'm assuming that I can bottle it off in a month if it stays the same? The sp gr is going to stay higher, due to the cherry puree?

So I just finished pitching my yeast into a cherry melomel I'm attempting. OG:1.110 According to your prior posts, I can put my air lock on my fermenter, but don't put any water in it? I add water to the air lock after 7 days?

So, I'm planning on using the base bomm recipe to make a cherry melomel. This might be a open question, but, what would be best to use? Real fruit, concentrate, or puree?

So it would be concentrated enough, to have an alcohol content of Jack?!?!

I'm planning on cold crashing my mead after I wait a few more days to see if my FG drops below 1.020. I live in Ohio and it's about to get into the 20-30 degree F this week. I know my garage will be at least 10 degrees higher, than outside. Are these temperatures okay to do this. I'm assuming as...

That sounds pretty good. It definitely smells sweet. I'll see how it tastes tomorrow, before I add anything to it, to make it sweeter. For all I know, it may be prefect

Unfortunately, this is the third batch I have ever made. I have no idea about making a target gravity for sweetness. The first mead I made with cote de blanc yeast, turned out to be a semi-sweet mead. I also added wine conditioner at the end to make it sweeter. Could i just do that, or if, I'm...

I would like the mead to be sweeter,but, not too sweet, and I am using cherry extract, not juice. And, I obviously want to try to get a higher Alcohol content to it

I know this has probably been talked about. But, I would like to step feed the mead batch I'm doing. Can I step feed it with cherry extract? Or should I do a mixture of the extract and honey also? When you step feed, do you do it in the primary after the fermentation process has finished, or do...

Okay... So my starting gravity is 1.110 for this batch I'm doing. I'm making a melomel, but, I'm using cherry extract, instead of a puree, etc. Do I still need to worry about oxidation with the cherry extract? If so, what do I change about the first and second sugar breaks? Would I just degas...

Lying bastards... All because I said I was going to buy it online, and they wanted to keep me going through them. (at least, that specific employee did) Should've known better... ::sigh:: Something else I wanted to ask you, since, I work in the medical laboratory field. SG of 1.000, is the...

So... I also know the other problem. Didn't use wyeast used the equivalent. Brew store woman said she was ordering me wyeast. When I went to pick it up, it was WL equivalent. When I asked about it, they said it was the same yeast as wyeast 1388. They just used a different distributor. I will...

Sounds good. Thank you!

"Np" change? What is that short for?

What would a "stable" specific gravity be?

Last gravity I took was at the final sugar break before letting it sit. I'm emptying all the bottles into a carboy now. They were definitely going to be bombs. Should I add any K Metabisulphite or just let it sit. I'm sorry, I'm completely new to this. This is my second batch ever made

HELP PLEASE! !! So I just bottled my mead after letting it sit for the recipe time. It tastes like it's carbonated and has not cleared. I never racked it, I allowed it to age/clear in the bucket I used. Do I need to worry about the bottles exploding?!?! If so, is there a way for me to save this...