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Hi all, I'm making my second batch of mead! I want to achieve a light, highly carbonated, slightly sour, semi dry mead for the summer weather. My biggest concern is bottle conditioning and halting fermentation (or not halting fermentation?) So the plan so far is as follows: 5(ish) gal batch...

An age old question, I'm sure. When I made cider, I never saw any of this, but my friend has some left over gunk on top of his cider after fermentation. Fermenting 2 weeks with champagne yeast and yeast nutrient. I suspect this is just the remnants of some happy yeast.

I made a 5 gallon batch of cider using store-bought apple cider and champagne yeast. Mistake #1, it had potassium sorbate. However, this didn't seem to affect fermentation. Went to get supplies for secondary fermentation process and got some STAR SAN. Mistake #2, apparently, rubbing alcohol is...

I just got into fermentation not to long ago after discovering an awesome home-brew supplies/brewery nearby. They got me set up with some nice 6 gallon buckets with bottom spigots, hoses, airlocks, and of course STAR SAN. I started a batch of dry still cider about 3 weeks ago. I have been...