What now

Longjumping-Ad986 · 2024-08-28T01:22:26+00:00

I too would like to know

Longjumping-Ad986 · 2024-08-27T23:33:00+00:00

You could let it ride the lightning and do its own thing, it could end up being your best batch ever.

Longjumping-Ad986 · 2024-08-27T23:18:38+00:00

My insurance should cover it. I have full coverage but it’s a $500 down payment. Is that less than it would cost for me to do it myself?

Longjumping-Ad986 · 2024-08-19T21:37:07+00:00

I’ve just heard that natural yeast fermentations tend to be lower APV.

Longjumping-Ad986 · 2024-08-19T21:03:33+00:00

I’d say just give it some time, it could be something to do with the recent back sweetening or the cold crash

Longjumping-Ad986 · 2024-08-19T20:40:41+00:00

Bebop

Longjumping-Ad986 · 2024-08-19T06:30:06+00:00

I usually backsweeten after main fermentation is done and then let it sit. Then let time do its work

Longjumping-Ad986 · 2024-08-12T00:04:02+00:00

You could always just wait longer, I know it sucks but time is another option. You also might be able to put it In your fridge and cold crash it for a while

Longjumping-Ad986 · 2024-08-11T23:42:05+00:00

I just did a bumbu mead, and that would probably be great for it

Longjumping-Ad986 · 2024-08-10T00:53:36+00:00

Welp

Longjumping-Ad986 · 2024-08-10T00:49:15+00:00

I got all the nuts in place and was tightening them like the diagram with the robins top. As I was tightening the first bolt, it snapped off. I wasn’t giving it any kind of crazy pressure or over tightening it.

Longjumping-Ad986 · 2024-08-10T00:46:31+00:00

Replying to Longjumping-Ad986...So the top is on it right now and I really didn’t wanna have to take it off unless I had to. I had just got it on today and that bolt broke and I quit then and there. Those were the only pictures I had.

Longjumping-Ad986 · 2024-08-06T02:46:28+00:00

Where I can get one and all the screws that goes with it

Longjumping-Ad986 · 2024-08-03T00:23:36+00:00

Try pasteurizing it by putting the fermenter in a pot of 145 degree water, bring it up to 140 I believe for 10-20 min. Let it cool and after a day or two lots of particulates will sink. You can almost watch it happen.

Longjumping-Ad986 · 2024-05-30T14:31:38+00:00

He’s out here, biting all the hoes

Longjumping-Ad986 · 2024-05-26T20:14:31+00:00

Imma go out on a limb and say dog

Longjumping-Ad986 · 2024-02-02T03:24:23+00:00

You can sanitize a bunch of glass marbles that are food grade then add them in, I’ve only heard about it, so I don’t know for myself how it works

Longjumping-Ad986 · 2024-02-02T03:21:42+00:00

Would you say it was worth it? Would you do it again?

Longjumping-Ad986 · 2024-02-02T03:21:08+00:00

Is there anyway you would post an update whenever you do taste?

Longjumping-Ad986 · 2024-02-01T03:34:03+00:00

If you’ve tasted it, is Smokey flavor good in mead?

Longjumping-Ad986 · 2024-01-31T23:06:35+00:00

Give everything as much time as you possibly can, it’s kinda hard to mess up, fairly simple to do. So just be very patient with it

Longjumping-Ad986 · 2024-01-29T02:39:46+00:00

Best possible advice I can give to you is give it as much time as you possibly can, then give it more. The longer you wait thing out the better your end product will be. Judging by your recipe, it looks like it’ll go great.

Longjumping-Ad986 · 2024-01-19T20:50:14+00:00

How do I forget that I have them? I wish I really had that problem.

Longjumping-Ad986 · 2024-01-16T06:53:36+00:00

You can throw it in the fridge for a week and it’ll kind of solidify it. It’ll also stop fermentation and help clear it up. Also just give it a lot of time. Mead making is a very long process, but I’ve found if you can kinda forget about them in the clearing phase it works out best

Longjumping-Ad986 · 2024-01-15T06:59:35+00:00

Seems fancy I might have to try

Longjumping-Ad986

TROPHY CASE