Recent content by lethargy

initial gravity on cranberry mead was 1.05 initial gravity on traditional mead was 1.04 current sg on cranberry is 1.002 current sg on traditional is 1.004 both got lalvine ec1118 for yeast both got yeast nutrient and energizer, as per instructions on packages (dont remember exactly how much i...

hey, quick question i/ve got 2 5gal mead batches going right now. the intend was to create a mead with abv of a strong beer- i drink by quantity so strong brews arnt good for me. my initial goal was about 7-8% for both batches. after siting in primary for about a week, my air locks arnt burping...

so 2 1/2 weeks ago i threw together 2 brews- raspberry banana wine, and cinnamon tangerine mead. this is the first time i've ever used yeast nutrient (diammonium phosphate). i then left town for xmas. i got back 2 weeks later to find that both brews had 100% stopped fermenting. at first i...

the glass im using comes from a budwiser box and is designed to hold 1 bottle of bud, so ~350ml. at this point im pleasantly drunk after drinking about 1.5l, and have been for about 5hrs. heres a youtube video, for anyone who wants to see (yeah im showing it off abit, but can you blame me? this...

so update time! i got a hydrometer, tested my batch and it said 5%. i kinda doubt this because when taste the brew i can deffinitly tast alchohol, not as strong as store bought but much stronger then beer. i didnt take calculate the SG when i started, so i cant realy number crunsh the %- the 5%...

yeah, i kinda took a recipie, watched a few youtube videos, altered the base recepie slightly according to what youtube videos said; then found a % calculator, and altered it further according to the numbers i got out of the calculator. i did ask about specific yeasts at the wine kitzplace, but...

kk, thanks! ill pick up a hydrometer after im finished doing my overtime today and report back if anything seems amiss

greetings earthlings! so last saturday- 6 days ago- i bought me 3x 19l carboys and decided to use one to brew up some strawberry mead (strawberry melomel). now, six days later, the fermentation is starting to slow dow, which seems waaaaay premature to me, considering how much sugar is in it...

hmm. well in that case, i think ill put in the secondary tonight, though rocket fule sounds... fun, i kinda want taste of alchahol level. and yeah, i know im a sloppy righter, but i was trying to pinch off this post before i headed to the grocery store.

first off, im not a ruddy teenager, how many times do i have to say it. secondly, i suspect my first attempt at brewing wine "fermented dry". im trying to avoid this by adding more sugar. is it wise to ferment it past 5 days, by adding more sugar or should i just wait the 5 days, then put it...

i hope your not referring to me wiz, i was probably born before you where even thought of. and thx bobf.

hey, just a quick question, if i keep adding sugar to my must in the primary fermentor, will it reach a pint where the alchohol level is to high and they yest die of, or will it just keep fermenting till i run out of money to buy more sugar with?

i went to the local brew shop today to buy the special yeast, and out of curiousity asked the guy if he had a beginners kit. he did and it was priced at $93.50- far to much for me to pay for on my low budget. i then asked for the price of the hydrometer, carboy, wine theif, and air lock...

yeah i did sanatise all the stuff i used, not with chemicals but with boiling water- let water boil in large pot and drop parts in for a litle while, or if it was too big, pour boiling water into it or through it repadativly. where might i find this kmeta, i suppose its something from a...

the wine turned sour and i could find no other reason for this other then something in the water must have tracked back up the tube and into my wine... i could be wrong however.