I started a melomel batch two weeks ago. Below are a list of batch details: 5 gallon batch frozen blueberries (roughly 4-5lbs per gallon) 18.5 lbs of honey (raw, unpasteurized honey from my fathers farm) 10 grams of Red Star Cote De Blanc yeast pitched with 12.5 grams of Go-ferm Staggered yeast nutrient addition (fermaid O) 0 hours : 10.9 grams 24 hours : 10.9 grams 48 hours : 10.9 grams 1/3 sugar break (roughly 96 hours) : 10.9 grams …
Hi this is my first batch of cider from pressed apples. 28 days in, and it’s cloudy, still tastes a bit sweet, 1.020 on hydrometer, put in some pectinase enzymes, and still a bit cloudy. What should I do next? Temp is 68 F. Any info appreciated.
I have similar recipes fpr elderflower and elderberry wine, using six kilos of sugar to 23 litres of water. both have the same additives, yeast, acid mix and nutrient but the elderberry is ready to kill at about 3 weeks but the elderberry takes about six weeks. Both are the same temperature, I use about 2 ounces of dried flowers and 500g of dried berries.
I just moved my wine from the primary fermentation bucket to a carboy with an auto siphon. I had some trouble with the auto siphon. It worked fine when I tested it out with water. But when I used it with the wine it kept needing to be re-pumped to keep it going and there was lots of little bubble production which seemed to stop the siphon action. This happened more and more near the end of the process. It …
I am about to set about my first pressure fermented lager, and will be using a Fermzilla V3. This has a large valve at the base of the conical pressure vessel leading into a small jar that can be shut off and removed. When initially filling and starting the fermentation should I have this valve open or shut? (i.e. should the bottom chamber be full and open during fermentation)
Been brewing for some years now and never had a batch go bad. But after I bottled my last brew there was a black layer on the side of the brew bucket(see picture). This layer was below the surface line of the brew when it was fermenting. It seems like there is some at the bottom of the brew bucket to. We didn't see anything while bottling, only an hour after when we had time to clean did we notice …
I have read a lot of the "normal sugar" vs "brewing sugar" questions, and I think I'm there with an answer but I wanted to just get it verified as I'm new to this. I have a beer kit, with 3kg of malt. It says to then add an additional 1kg of brewing sugar to take the abv from 5.5% to 7%, this is optional. My questions are: I'm happy with around the 6% mark, so can I just add …
The only other topic I found on this was here: Using pine in beer - it was asked nearly 10 years ago and didn't have the answers. Does anyone have experience with using pine in their brewing and if so, What was your method and how much (even roughly) would you say is an ideal ratio of beer/pine? Anything else you can say based on your experience with using pine with brewing? I'm keen to experiment but want to make …
I started fermenting my first batch of turbo cider yesterday (10/07/2022). I'm using this this 5L fermentation bucket but the foam has already creeping up to the lid. It's very hot in England right now, which is speeding up the brewing process. With the foam at the level it is only after 24 hours, I really think I need to pour my fermenting cider into a larger bin. Will this cause harm to the brew? Should I do something else …
I read several recipes and talked with people at my local brew shop and thought I had a pretty good idea of how to make my first batch of mead but after I've already got it going I'm now over thinking and wondering if I did it wrong. Currently I'm making 1 gallon and have mixed 3 pounds of honey with the water to make up a gallon as I want it on the sweeter side. I was instructed to …
I thought it would be fun to make grape jelly wine. My specific gravity started at 1.104. After day five fermentation appeared to stop at 1.08. I increased the temperature, added lemon juice and yeast nutrients.Ten days after the start the SG is 1.06. If SG is slowly going down is fermentation continuing?
Is there such thing as a spunding valve for a demijohn or swing-top bottle? I want to make elderflower champagne for the second time. Last year it was fermented in plastic bottles, and one of them exploded. I figured there must be some sort of equivalent of an airlock that releases above a certain pressure, and thus I discovered that spunding valves are a thing. However, it seems that spunding valves are made only for kegs, and specialised pressurised fermentation …
I am relatively new to the world of personal home brewing. I have always gravitated towards mead and my next venture ought to be distilling some. I've read through lots of articles and threads on the topic and to no end have I found something agreed upon on the issue. Every other spirit has its own category based on its original ingredient, the process, or a slice of historical origin. Why on earth has distilled honey ferment not have a …
Has anyone ever measured how the conductivity of fermenting liquids changes over time? I have a hypothesis that it does change over time, and that as the fermentation rates and stages change, so will the capacitance of the wort. Also, that one will see more capacitance change during early fermentation, but it will settle down to a steady value as fermentation dies down, flocculation occurs, etc. Why do I ask? I would like to digitally measure fermentation activity without directly …
Does anyone know how they manage to stop all these (naturally) fermented drinks sold commercially from fermenting once they are bottled? I’ve seen kombucha bottles coming from another part of the world sold in local large supermarkets. Even assuming ideal transport conditions (cold temps) how can they maintain alcohol levels low enough? Do they treat them thermally or chemically? I know a refrigerator helps slow down the fermentation process but even so, my ginger ale keeps fermenting at 2 Celsius …
Surprised I couldn't find an answer to this so I'm posting the question. I brewed my first imperial stout. Fermentation was super happy, krausen went wild and my airlock blew out (from what I'm seeing online - surprise surprise). I installed a blowout tube and everything is going well - my question is what do I do with the extra wort/krausen that's building up in my blowout container? Do I just dump it down the drain or can I add …
I noticed that ale yeasts, so called top-fermenting yeast, floats to the top. Does this mean that the yeast only works on the wort near the top of the fermenter? Assuming that no oxygen or bacteria is introduced, does it make sense to stir the wort while it's fermenting to distribute the yeast and speed up the fermentation process?
A berliner weisse we forgot to bottle for around a month and a half. Did not introduce pediococcus or lactic acid in the fermentation. Did a sour mash before the boil so lactobacillus shouldn't have been present.
I've got a bit of an odd situation. I've been brewing some hard seltzers, simple recipe: 4LB Dextrose + Champagne Yeast + Water + Nutrient. However, I've got an odd issue. 2 of 3 hard seltzers have turned a light pink hue after a few weeks in the fermenter. The first time this happened, I figured it was iron in the water perhaps as I didn't use my standard brewing filter. The second time, I filtered the water carefully. Each …