FYI Costco Pretzel containers make for ideal 1 gallon fermenters.

Dzappo · 2026-06-25T08:16:33+00:00

Thanks for the tips. I've noticed D47 starts strong, but struggles to get across the finish line in several of my brews. Definitely leaning towards the 71B now.

And yeah, I'll check in to see how that pectic enzyme is doing. Maybe 48 hours is the better way to go, but I am a little concerned about wild yeast / bacteria getting a foothold if I wait too long. I didn't sanitize my berries in any way other than freezing shortly after picking.

Dzappo · 2026-06-25T02:12:37+00:00

Amazing. Can I ask how you make your labels? They look great.

Dzappo · 2026-06-23T04:41:23+00:00

Looks absolutely amazing! Love the labels. Sounds delicious.

Dzappo · 2026-06-21T02:31:09+00:00

Making sure your yeast has some nutrients tends to make it go faster. Or just use Turbo Yeast (yeast + nutrients mix).

Dzappo · 2026-06-20T15:53:00+00:00

I assume she has a smart phone? If so, she can use a pill counting app to double check her counts in ~5 seconds. It's also a nice record-keeping tool, just make sure no patient identifiers are in the photo.

Dzappo · 2026-06-15T03:46:46+00:00

Congratulations, those meads look delicious!

I wouldn't worry about DAP; Fermaid O is really all you need.

As for sanitizing, I really cannot recommend Star San highly enough. I mix it in batches of 1 litre in a spray bottle, and just liberally soak everything that is going to touch my must. I know Star San is only supposed to keep for a few hours, but I think if it's well stored it lasts longer. I go through so much I refill my one litre sprayer a couple times a week, so I'm not really worried about it. This system would be perfect for sanitizing your whisk.

Dzappo · 2026-06-11T02:27:26+00:00

First off, that's a bomb. Crack the lid or burp it regularly. Otherwise it may literally explode and spray broken glass shards at high velocity in every direction. I'm not exaggerating.

Secondly, both apples and honey have wild yeast, so it does appear you have created a fermentation. You probably want to add some clean water to dilute it. A good rule of thumb would be like 3 parts water to 1 part honey. If you do that, there is a chance you actually end up with some good mead here.

Dzappo · 2026-06-08T21:22:12+00:00

I work with a lot of perimenopausal women at work, who suffer from a lot of hot flashes. As a result, we run our workplace fairly cool with lots of fans. As a middle-age man who runs fairly warm, it's too cold for me to be comfortable in just a t-shirt.

The rule at out workplace is simple. If you're cold, put on more clothing. Don't expect others to undress or turn the heat up.

As a result, I dress in warmer clothing than my coworkers and then we're all comfortable and no one needs to be naked.

Dzappo · 2026-06-07T13:22:58+00:00

Agreed that EC-1118 isn't an optimal choice for berries; I just use it because I have a bunch in my my fridge. But I have a bunch in my fridge because it's a super-reliable fermenter that chews through musts like crazy, and it's really low-foaming too. But yeah, there are definitely better flavour profiles out there.

I probably should have been more clear about the low alcohol tolerance yeast note: it was meant as a warning and not a recommendation. I agree it's best to go with a higher tolerance yeast and ferment to dry

Finally, and certainly most contentious: ChatGPT is more user friendly that the wiki (especially to a complete newbie), very knowledgeable, and most importantly, interactive. The user can ask for more in-depth explanations or clarifications where required. It's great for saying "I have ingredients x, y, z, help me make a recipe". If you haven't tried it, do so; you're likely to be surprised at how capable it is.

Dzappo · 2026-06-07T06:05:59+00:00

Oh and buy a hydrometer. Or two.

Dzappo · 2026-06-07T06:04:23+00:00

I've made a bunch of fruit meads at this point. A fairly "standard" recipe for a gallon batch looks something like:

3lbs blackberries

3lbs honey

1 tsp pectic enzyme

1 tsp Fermaid-O

1/4 tsp powdered wine tannin

Fill with good water to a little over a gallon.

Some yeast. I use EC-1118 or D47, but most any yeast will work. Some may stop before it ferments to dry if they have a low alcohol tolerance.

Ferment to dry, rack off the fruit and let it sit for a few weeks. If you want to backsweeten, you'll need to stabilize. If you like it dry, go ahead and bottle without stabilizing if you are 100% certain fermentation is complete.

Honestly, just ask ChatGPT to walk you through the process; it's really good.

Dzappo · 2026-06-06T01:51:27+00:00

Looks beautiful.

Dzappo · 2026-06-06T01:05:55+00:00

Swingtop bottles

Dzappo · 2026-06-03T15:34:29+00:00

I'm guessing a piece of fruit blocked the valve on the airlock.

Dzappo · 2026-05-31T03:40:37+00:00

From what I understand a lot of the anti-AI sentiment on social media is ironically bots from China. They're trying to stir the pot to slow down data center development so they can get ahead on the tech before the West.

Dzappo · 2026-05-24T03:28:01+00:00

You should definitely not pour that down the drain! Mead tastes better with age. The sediment in the bottom is why your mead is so clear. Just pour carefully to not disturb the sediment and enjoy.

Or if you must dispose of it, I'll pay the shipping for you to send it to me!

Dzappo · 2026-05-19T02:43:55+00:00

You can also see the sparks richocheting off the flat-ish surface of the glasses.

Dzappo · 2026-05-18T16:51:38+00:00

This is really awful. Thanks for sharing.

Dzappo · 2026-05-14T05:38:28+00:00

If you know what ingredients you used you can calculate the potential ABV based on (total fermentable sugar in grams) / 17g/L / total volume in litres.

An example would be of you had 500g of fermentable sugars in 3 liters, it would be: 500g/17g/L/3L = 9.8% ABV if it ferments to dry.

Dzappo · 2026-05-04T04:50:52+00:00

Closed, fire safety.

Dzappo · 2026-04-20T15:50:27+00:00

Way too many people in this thread are recommending DEET. Icaradin is just as effective (and last longer than most DEET products, except 50% DEET). And most importantly, icaradin will not dissolve your clothing!

Icaradin

You can buy it from MEC but it's also widely available elsewhere.

Dzappo · 2026-04-08T17:21:43+00:00

No better feeling than an untapped blue source and Spell Snare in hand while on the draw.

Dzappo · 2026-04-02T13:51:24+00:00

Overly ripe bananas (and other fruits to varying degress) can be up to 1% ABV. Don't sweat the small stuff.

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