Recent content by openbeerz

We did use bread yeast on this batch and it did ferment dry also had a bitter taste from the oranges I am guessing from the peel of the orange at least that's what it taste like,I have read on here that quit a few people complain about the the bitter orange peel taste would it be better to peel...

Thanks for thehelp,I went with a little of boath and now it's a lot better tasting,in fact it's allmost good

Hello mead experts,I have a five gallon batch of jao mead that has been ageing for one year and it's still not very good,since this batch fermented to dry we would like to back sweeten it,should we use a suger syrup or I was thinking it might be better to boil some honey with water and use...

Our five gallon batch of jao mead had been bulk ageing for a year and it's still not drinkable,we're thinking about adding some kind of orange liquore to improve the taste and sweeten it up a little,any body try anything like that with there mead.

I just read the tutorial that masta posted back in march,wish I would have seen it before I started my first two beer kits,now I see that on my first kit my mistake was to pour all the cooled wort into the primary solids and all,when I racked it to a glass carboy a week later I strained out all...

Thanks,then I will just leave it in secondary a few days longer to reach the three full weeks before I bottle.

Iam on my second beer kit, this one is a brewers best started three days ago and already the sg is down to 1.010 so I racked it to a glass carboy and will wait for it to clear, I guess about two weeks should do it and then I will bottle it, am I doing this right,I have done a bunch of wine kits...

Ok thank you for the quick reply.

First let me say hi,new to the foram but been lurking for a while,my question is can you use an aluminum pot for boiling or does it have to be stainless steel.Thanks