http://www.brews-bros.com/index.php Tue, 09 Mar 2010 16:12:31 +0000 60 http://www.brews-bros.com/index.php/topic/20383-spring-beekeeping/ Time to bust off the hives and check on the bees. I will open them up for a quick inspection, add another super for the spring nectar, and feed/medicate if needed.
Any of you other guys with bees getting ready for spring?]]> Tue, 09 Mar 2010 16:12:31 +0000 http://www.brews-bros.com/index.php/topic/20383-spring-beekeeping/ http://www.brews-bros.com/index.php/topic/20038-upset-stomach/ I have a quick question. A friend drank three of my ciders and claims that it caused her to shit her pants. It was one normal cider and two peach ciders made with Oregon puree. I am under the assumption that nothing like that could live in a fermented liquid.

Has anyone ever heard of something like this??]]> Fri, 05 Mar 2010 00:41:57 +0000 http://www.brews-bros.com/index.php/topic/20038-upset-stomach/ http://www.brews-bros.com/index.php/topic/19635-pectic-enzyme/
Thnaks]]> Fri, 26 Feb 2010 06:29:48 +0000 http://www.brews-bros.com/index.php/topic/19635-pectic-enzyme/ http://www.brews-bros.com/index.php/topic/19522-stabilizing/ Finally ready to backsweeten but I need to stabilize first. I picked up some potassium metabisulfate and potassium sorbate. Do I just add the required amount of each to a clean carboy and rack on top of it? Or is it best to dissolve either in water first? Or is there a different method I should use? Wed, 24 Feb 2010 20:38:25 +0000 http://www.brews-bros.com/index.php/topic/19522-stabilizing/ http://www.brews-bros.com/index.php/topic/19483-adjusting-ph-with-potassium-carbonate/
Thanks!]]> Wed, 24 Feb 2010 03:22:29 +0000 http://www.brews-bros.com/index.php/topic/19483-adjusting-ph-with-potassium-carbonate/ http://www.brews-bros.com/index.php/topic/19265-meadmelomel-spreadsheet-questions/

Any help is greatly appreciated. Thanks!]]> Sat, 20 Feb 2010 01:35:43 +0000 http://www.brews-bros.com/index.php/topic/19265-meadmelomel-spreadsheet-questions/ http://www.brews-bros.com/index.php/topic/19246-yeast-starter/
I have looked for recipes online and come up with some averages which I applied to the starter I started last night. I have questions about the nutrients the yeast needs in a starter though. I will outline what I have done so far and then ask my question.

I rehydrated my dry yeast according to instructions with Go Ferm. For 1, 5 gram packet of yeast, I added 6.25 grams of Go Ferm to 1/4 cup water (this was the recommended amount of water per packet, but it was kind of thick I did add a bit more water, 1/4 cup, before sprinkling the yeast into it.) While this was rehydrating I made a starter must with 6 cups boiled and cooled water and 3/4 cup honey which gave me a s.g of 1.044. After 20 minutes for the rehydration I added the starter must to the rehydrated yeast in equal ratio to the liquid it was in. Over the next couple of hours I continued to add a little more of the starter must to slowly acclimate the yeast. At this point it was time for bed and I had added about 3 cups of starter must to the yeast. First thing this morning I fed the yeast the remainder of the starter must and now the full 6 cups of starter must and the rehydrated yeast with Go Ferm are all mixed together and the total volume is just under 1/2 gallon.

Now for my question. Everything I have read just says add "yeast nutrient" in various amounts to a starter recipe. I have also read not to add DAP at this early stage as the yeast get stressed by it. I am assuming that the Go Ferm is equivalent to "yeast Nutrient", so that is what the yeast has in the starter at this point. Now that it has been fermenting for almost 18 hours should I give it a small amount of Fermaid K and or DAP as well, or is this where I should adhere to the philosophy of "healthy and hungry" and just wait until they are in the must and then give the first feeding of Fermaid K and DAP according to the recommended NAS? I plan to pitch it into a mead must by this evening.

I've been brewing mead for 10 years, but have just recently been educating myself about newer philosophies and products such as Nutrient addition schedule and products like go ferm, Fermaid k and DAP. Previously I had just used the generic "energizer and nutrient" without understanding what was in them or why to use them, but I've never had a bad batch or stuck ferment, so I just went with it! That is until I went into the local brew shop and they frowned at me when I asked for "nutrient and energizer". Now I am learning the "new stuff" and feel a bit the newbie all over again it's great!

Thanks for any Feedback.]]> Fri, 19 Feb 2010 19:47:22 +0000 http://www.brews-bros.com/index.php/topic/19246-yeast-starter/ http://www.brews-bros.com/index.php/topic/19233-yeast-available-nutrient-in-fruits/
I have also been told that I want to be careful not to use too much DAP as it can leave bad flavors if the yeast doesn't use it all. I usually make melomels instead of traditional meads, so my question comes here.

How do I calculate how much YAN may be in fruits and adjust my Nutrient additions accordingly, or is it necessary to worry about this at all?

Thanks for your feedback ]]> Fri, 19 Feb 2010 17:56:47 +0000 http://www.brews-bros.com/index.php/topic/19233-yeast-available-nutrient-in-fruits/ http://www.brews-bros.com/index.php/topic/19083-new-info-about-the-mazer-cup-posted-on-bulletin-bd/ Wed, 17 Feb 2010 15:40:22 +0000 http://www.brews-bros.com/index.php/topic/19083-new-info-about-the-mazer-cup-posted-on-bulletin-bd/ http://www.brews-bros.com/index.php/topic/18406-help-with-gravity-numbers/
Base mead was 24 lbs of light amber honey, 7 gallons total volume, O.G. was 1.124
Used EC-1118 yeast cause I knew this was going to be a monster. End of primary SG was about 1.000.

For secondary, racked onto 5 cans of fruit puree:

1 can (3 lbs) Oregon blackberry puree
1 can (3 lbs) Oregon bluberry puree
1 can (3 lbs) Oregon raspberry puree
1 can (3 lbs) Oregon cherry puree
1 can (6 lbs) Strawberry wine base

The mead chewed through alot of the fruit, it bubbled for another 2 months on the fruit. I just transfered tonight off the fruit sludge, SG was 0.998. I am looking for approximate ABV, I understand it may be difficult to get exact, but just put me in the ball park. Thanks in advance.

Matt]]> Fri, 05 Feb 2010 03:00:53 +0000 http://www.brews-bros.com/index.php/topic/18406-help-with-gravity-numbers/ http://www.brews-bros.com/index.php/topic/18376-5-days-into-fermentation/
5 Gallon

12 Lbs Blueberrys (low bush)
11 Lbs Dextrose
2 Tbs Peptic Enzyme
2 Tbs Acid Blend
1 Tbs Yeast Energizer

lavlin 71b dry yeast]]> Thu, 04 Feb 2010 17:00:47 +0000 http://www.brews-bros.com/index.php/topic/18376-5-days-into-fermentation/ http://www.brews-bros.com/index.php/topic/17893-carbing-cider/
Cheers!]]> Tue, 26 Jan 2010 13:52:32 +0000 http://www.brews-bros.com/index.php/topic/17893-carbing-cider/ http://www.brews-bros.com/index.php/topic/17785-how-long-does-a-simple-mead-usually-taste-like-rocket-fuel/
I kegged it yesterday. Tasted a sample. Wow. Rocket fuel. It has a fairly decent background flavor but it is hot. I imagine every mead is an animal unto itself but any idea how long it will be before a beast like this thing mellows a bit? I am storing kegged under CO2 blanket in a refrigerator at about 40F.

I'm not really expecting to drink this thing for quite awhile but I am curious.]]> Sun, 24 Jan 2010 17:35:21 +0000 http://www.brews-bros.com/index.php/topic/17785-how-long-does-a-simple-mead-usually-taste-like-rocket-fuel/ http://www.brews-bros.com/index.php/topic/17761-malbec-kit-fermentation-temperature/
It says to ferment at 65º - 75º F. Should I aim for the high end or low end? This will be fridge temp, not internal fermenter temp.

Yeast is Red Star Premier Cuvee. OG is 1.093.]]> Sun, 24 Jan 2010 01:35:59 +0000 http://www.brews-bros.com/index.php/topic/17761-malbec-kit-fermentation-temperature/ http://www.brews-bros.com/index.php/topic/17440-not-all-bottles-can-take-even-a-little-pressure/


It's a still mead and I was corking them with synthetic #9's. I just put the cork in the 5th one when the first one in line goes POP glug glug glug glug.



Apparently these bottles can't handle ANY pressure, even the amount generated from corking them. I ended up uncorking the other 4 as fast and carefully as possible before I lost any more and going with beer bottles for the rest. I know it's not new news but definitely worth thinking about any time you pick out a different bottle.]]> Tue, 19 Jan 2010 00:54:50 +0000 http://www.brews-bros.com/index.php/topic/17440-not-all-bottles-can-take-even-a-little-pressure/ http://www.brews-bros.com/index.php/topic/16980-first-cider/
From the little research i've done here are my plans...

get 4 gallons of the least messed with apple cider

1 camden tablet per gallon let sit

make a syrup w/ brown sugar and a gallon of water

add everything to carboy

pitch packet of S-05

ferment.....bottle....let age......drink...

Sound like a plan?]]> Sun, 10 Jan 2010 21:30:28 +0000 http://www.brews-bros.com/index.php/topic/16980-first-cider/ http://www.brews-bros.com/index.php/topic/16935-backsweetening-cider/
I picked up 2 gallons of Trader Joe's cider (pasteurized, but no chemicals), and threw in a packet of US-04. After 2 weeks the gravity went from 1.050 to 1.002. The gravity sample tastes good, but less sweet than we're used to, so I'd like to backsweeten. I was thinking that I could cold crash, stir in some gelatin, store cold for a week or so and then decant/rack into a keg and add sugar to the keg to sweeten.

The cider will probably be gone in under two months (if that) so I'm not worried about long-term aging/storage, and since I'm not bottling, I'm not worried about bottle bombs.

If I cold crash and rack with gelatin, will this process get rid of enough yeast so that the cider will stay sweet for two months?
What type of sugar should I use?

Thanks in advance!]]> Sat, 09 Jan 2010 20:36:12 +0000 http://www.brews-bros.com/index.php/topic/16935-backsweetening-cider/ http://www.brews-bros.com/index.php/topic/16916-stuck-ferment/ I have made blueberry wines off and on for twenty years and never had one stick like this one, a varietal from 'Hannah's Choice'
OG 1.106
pectic enzyme
Yeast - Cote's de Blanc
Energizer and nutrient added according to the staggered addition method.
No additional sulfites.

It was going well but stalled at 1.040, shortly after the second nutrient addition.
Weekly attempts at revival included:
Repitched w/ Champagne, no effect.
Extra nutrient addition, no effect.
Checked pH, was at 3.0, brought it up to 3.4, no effect.
Brought temperature up to 70F, slight but unsustained effect. [i.e. no heat no effect]

It has actually maintained an almost imperceptible ferment.

What have I missed? ]]> Sat, 09 Jan 2010 05:57:07 +0000 http://www.brews-bros.com/index.php/topic/16916-stuck-ferment/ http://www.brews-bros.com/index.php/topic/16459-about-to-make-my-first-mead/
Regarding the starter I read on this forum that some use preservative free apple juice. I plan on doing this unless you would advice me not to. I can make the starter out of DME and use my flask if i need to. I usually use a stir plate for my yeast starters for beer. Is it ok to use a stir plate with a mead starter?

Also I have read that some people like to split the mead up into a few gallons jugs and add different fruit. I would like to try this. Would you recommend doing this on my first mead or should i wait till I have a few under my belt? Also what are some of your favorite fruits to add to the mead?]]> Sat, 02 Jan 2010 19:11:09 +0000 http://www.brews-bros.com/index.php/topic/16459-about-to-make-my-first-mead/ http://www.brews-bros.com/index.php/topic/15462-white/ Finally bottling 10 gallon of white wine. Then label and wax the tops. Xmas gift for my Dad - should make me about 48 bottles. Wed, 16 Dec 2009 13:28:30 +0000 http://www.brews-bros.com/index.php/topic/15462-white/ http://www.brews-bros.com/index.php/topic/15382-pbs-the-winemakers/
http://thewinemakers.tv/]]> Tue, 15 Dec 2009 00:31:51 +0000 http://www.brews-bros.com/index.php/topic/15382-pbs-the-winemakers/ http://www.brews-bros.com/index.php/topic/15334-atomic-fireball-mead-cinnamon-oil-didnt-mix/ The cinnamon oil acted like oil in water; it formed little globs and sank to the bottom. How can I get the heat in there next time? Mon, 14 Dec 2009 03:53:54 +0000 http://www.brews-bros.com/index.php/topic/15334-atomic-fireball-mead-cinnamon-oil-didnt-mix/ http://www.brews-bros.com/index.php/topic/15131-help-me-understand-something/
1st spreadsheet run:
15# honey
3.75 gallons water
D47 yeast
result: 5 gallons of 1.001 mead at 14% ABV

Add: 10lbs Cherries, which adds .98 gallons of 1.059 Juice
Current: 6 gallons of 1.010 melomel at 11.5%

What happens here? Does the yeast wake back up, even though it's fermented to it's ABV max, or have I killed everything off by taking the yeast to it's max?]]> Thu, 10 Dec 2009 21:29:48 +0000 http://www.brews-bros.com/index.php/topic/15131-help-me-understand-something/ http://www.brews-bros.com/index.php/topic/14930-cranberry-mead/ So, Scott - what is the recipe for that cranberry mead that I tried at your place? I want to make something very, very similar to that. I want to say it was a cyser base with cranberries in secondary? Details, please. Tue, 08 Dec 2009 03:21:19 +0000 http://www.brews-bros.com/index.php/topic/14930-cranberry-mead/ http://www.brews-bros.com/index.php/topic/14677-infected/
While I transferred, I added Sparkolloid to one mead and then SuperKleer to the 09 Fall's Bounty Cyser. Following the directions on the packet and my normal cleaning of carboys, I noticed after a day there was something forming on the surface of the cyser. Wednesday I figured it is something to do with the SuperKleer. Tonight, when I checked on them, I am not so sure. Tonight, there were more or the objects and one troubling clump that looks like it is a few days from growing arms. Below are pictures of what it looks like tonight.

What do you guys think this might be? Strangebrewer is thinking maybe a mould. Should I transfer again to a different carboy and try to keep that shite out? In the process should I sulphite and sorbate it? Would that even help if it is a mould? I smelled it, and there are no unusual odours. I haven't tasted it yet. Of the 25 gallons moved Tuesday, this is the only one that looks this way, and was the only one given SuperKleer. Advise?







]]> Fri, 04 Dec 2009 02:05:50 +0000 http://www.brews-bros.com/index.php/topic/14677-infected/ http://www.brews-bros.com/index.php/topic/14005-2009-wine-spectator-wine-of-the-year/ Columbia Crest Reserve

I think it may be sold out since I haven't seen it in the stores lately, but I was lucky enough to try this one and is the best bottle of wine I have had to date. Columbia Crest's mass distributed bottles are really good for about $10/bottle, but the reserves are made by a micro winery within the winery are out of this world. If you can find it grab it.

EDIT: the full list]]> Sat, 21 Nov 2009 06:43:03 +0000 http://www.brews-bros.com/index.php/topic/14005-2009-wine-spectator-wine-of-the-year/ http://www.brews-bros.com/index.php/topic/13909-wacky-ph-levels/
My test strips only go from 3-6, and the color was almost the same as the original paper. So we're looking at a very low PH, which if (faulty) memory serves, means it's acidic. But... it's ONLY Honey, water & yeast.

I did the test 3 times (must is at 61F), and they all came out the same.

Suggestions? Time to add Calcium Carbonate? Other ideas?

Thanks all!]]> Thu, 19 Nov 2009 22:02:25 +0000 http://www.brews-bros.com/index.php/topic/13909-wacky-ph-levels/ http://www.brews-bros.com/index.php/topic/13716-a-horrible-accident/ I was making up 2 different batches of Mead (trying new flavor combos) and I SPILLED SOME!!
::: CRYING LIKE A BABY:::

So, now it seems the only thing to do to recover is to combine the 2 batches. However, they had different SG.

1st batch was 5 gallons @ 1.090 , the remainder of the 2nd is 3 gallons at 1.075. I need to have an average before I can know what my true OSG is at.

Any help out there? (remember, my brains only run on 3 of the 4 cylinders...)

Thanks.

And thank you for your support at this difficult time.
I'm considering fermenting the mop water, but my wife says that's probably not a good idea.
:::SNIFF:::

Scott]]> Mon, 16 Nov 2009 16:58:16 +0000 http://www.brews-bros.com/index.php/topic/13716-a-horrible-accident/ http://www.brews-bros.com/index.php/topic/13679-aging-cider-how-do-i-know-it-is-done/
I have a skin of white film on top of the cider. Considering it was not sulfated or otherwise pasteurized and 4 gallons of cider in a 5 gallon corny keg, I am not going to worry unless somebody gives me reason to. I have to do some space planning ahead of me.

Should I sit on it some more?

How long do others typically age their ciders when using a beer yeast?

How do I know when it has reached it's peak?

Is there a difference between bulk aging and bottle aging?

What about aging temps? Right now it is in my fermentation chest freezer sitting at 63 Deg F.

What about pulling it out of the freezer and letting it sit in a corner of my garage? (I am in moderate northern California)

When it comes down to it, do I carbonate by priming with corn sugar, like I do with beer?

I understand that these questions do not come with simple answers. Variables in play. But I am starting at point zero on these things. I am looking for some sort of direction.

Thank in advance,

zymot]]> Sun, 15 Nov 2009 22:27:02 +0000 http://www.brews-bros.com/index.php/topic/13679-aging-cider-how-do-i-know-it-is-done/ http://www.brews-bros.com/index.php/topic/13637-mazer-cup/
Anyone else contemplating submissions?]]> Sat, 14 Nov 2009 20:09:25 +0000 http://www.brews-bros.com/index.php/topic/13637-mazer-cup/