Dave
  • Member for 6 years, 2 months
  • Last seen more than 2 years ago
Strong beer at 3%?
8 votes

How are you measuring gravity? I would double-check your gravity readings. If you are using a refractometer, you'll need to correct your reading because they are not meant to be used after ...

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Using candles to take out oxygen in fermentation chamber?
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6 votes

If you are fermenting in a chest freezer, I don't think oxygen will be a problem for you. Just after you pitch, you want as much oxygen you can get in solution. When fermentation begins in earnest, ...

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How to use priming sugar
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5 votes

Based upon what you said, namely that you only have the one container and it is currently filled with your cider, here are what I see for the pros/cons: Adding it directly to the bucket will give you ...

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My mead wont stay carbonated!
4 votes

If you are otherwise happy with the carbonation level of the mead, once it is capped and in the bottle your options are limited. Chilling it before opening, and avoiding agitating it are about your ...

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Measuring alcohol content
4 votes

If you don't want to do refractometry or hydrometry, your next best generic option would be ebulliometry, which is basically measuring the bubble point of the liquid, where the bubble point depends ...

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First Time - Honey Mead questions
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3 votes

Your options for stopping fermentation are to add chemicals (which you mentioned don't want to do), pasteurize it with heat, or cold-crash it to make the yeast go dormant. If you think you can end up ...

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Pediococcus contamination--Will brett get rid of the ropiness?
3 votes

An unorthodox (by today's standards) way to deal with it is the really old school way of using mustard seed. When beer turns ropy without being sour, it is easily restored by mixing in the ...

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Urgent help for a new beginner
2 votes

I think you mean a 5 gallon batch (19 L)? I don't know your specific recipe, but the corn sugar is usually for priming the bottles for carbonation after the beer is done. So you would boil your ...

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Cider is opaque
2 votes

What do you want out of your cider? Do you want to show it off or enter it in competition, or is it more for your own enjoyment? Depending upon what is causing the cloudiness, in most cases it doesn'...

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Kolsch on a low floc yeast
1 votes

You are correct that cold will help. When you think it is done fermenting, drop it down to around 0C (32F) and hold it there and that should drop out your yeast, plus most people feel that this kind ...

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Mulberries in the Mead
1 votes

You can certainly top it off now if you want, but I've got a couple of questions. Are you able to take gravity readings from time-to-time? When you transfer it out of the carboy, what is it going to ...

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Taking sample on primary
1 votes

It all comes down to how clean and sanitized you are when you take your sample, but it should be no different than if you've done this with an ale. It is safer after one week then it was when you ...

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Could killer yeast affect my sourdough starter?
1 votes

In principle, yes, in the sense that any rogue outside yeast or bacteria could take over your sourdough. However, in what you described, I wouldn't worry about potential cells that have become ...

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how to cultivate the beer yeast?
1 votes

You can make decent beer using bread yeast, and certainly stuff that you'll enjoy drinking. You might have a problem trying to match a particular style of beer with bread yeast, but you can easily ...

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Gayelord Hauser brewers yeast
1 votes

I don't believe nutritional supplement yeast will ferment because it is inactive.

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Do I really need to clarify cider?
1 votes

In answer to your question, whether or not you clarify cider depends primarily on your end use. If this is tasty cider you want to share with friends and family around the Thanksgiving table, then I ...

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Ginger Beer ABV from Bakers Yeast
0 votes

Bakers yeast can certainly create that much alcohol (and more) because it is the same kind of yeast as brewer's yeast (S. cerevisiae). You mentioned in a comment that as far as you know, the honey was ...

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