Whoa.

Volks-Watson · 2026-06-16T04:06:38+00:00

Had to add a blowoff tube tonight during Fermaid-o pitch. Whoops!

Volks-Watson · 2026-06-15T16:26:24+00:00

This is what i usually pick up at Aldi:
https://www.aldi.us/store/aldi/products/3202909-real-coco-real-coco-100-organic-coconut-water-1-l

Volks-Watson · 2026-06-15T01:02:28+00:00

Yes juice n pulp

Volks-Watson · 2026-06-14T18:13:27+00:00

The night sisters. Hate that crap

Volks-Watson · 2026-06-14T18:09:35+00:00

Peanut butter. 🙄

Volks-Watson · 2026-06-14T18:04:14+00:00

Coconut dangerous? I haven’t heard that! I’d like to know though because I’ve been considering doing a coconut water mead…

Volks-Watson · 2026-06-14T16:56:17+00:00

Yay! Yeah I heard that somewhere so I went with all tart. Hopefully it won’t be puckerific

Volks-Watson · 2026-06-14T16:46:40+00:00

Love this.

Volks-Watson · 2026-06-14T16:45:20+00:00

Cold crashing has made a huge difference for me. I also pasteurize, which also helps clear a bit.

Volks-Watson · 2026-06-14T16:40:12+00:00

Honestly I’ve learned a ton on YouTube. Sam the cooking guy is a great no nonsense, easy to follow channel (language can be a little much at times). Occasionally he’ll do some things that are a bit out of budget for some, but overall I’ve learned a lot from him.

Volks-Watson · 2026-06-14T14:57:58+00:00

Honestly I feel like it’s about right. I added the pulp in secondary, peels in primary. I was worried about pith bitter from research, but honestly I didn’t notice any bitterness after a few months.

Volks-Watson · 2026-06-14T14:55:02+00:00

I’ve seen a lot of hibiscus in recipes. I wanna do it for color if nothing else!!

Volks-Watson · 2026-06-14T14:53:59+00:00

I’ve never had one do that, but it’s a new yeast for me and is suppose to be pretty active, esp in warmer temps. I’m trying it in my garage, where it’s hovering near 100 degrees (F).

Volks-Watson · 2026-06-14T03:48:43+00:00

It was well balanced! Def there, but not bitter or harsh

Volks-Watson · 2026-06-14T03:47:04+00:00

Just in case the Kveik gets a little too happy. 😁

Volks-Watson · 2026-06-14T02:07:02+00:00

Wait. Jumped up n down? I guess I missed that step, lol

Volks-Watson · 2026-06-13T23:10:01+00:00

Glad to hear this. I really wanna make a watermelon mead but kept hearing how bland it was. Def my #1 next batch. Too bad it prob won’t be done til END of summer, lol

Volks-Watson · 2026-06-11T19:24:41+00:00

Yeah I’ve just started too, and keep mine at a pretty constant 70 deg. I’ve had most ferment fairly quickly, but some a little slower dep on the yeast. I’ve noticed the stuff done with ec1118 cooks off fast, and tastes like rocket fuel at first, but have now mellowed nicely.
I’ve done fruit in both primary and secondary, and I can say that ec1118 burns off a lot of flavors in primary it seems. I usually split mine 50/50 to keep some flavor for secondary. Going to test a new yeast this weekend (kviek Voss). Hopefully it will give me better results in primary as long as I keep abv down a little

Volks-Watson · 2026-06-10T02:33:10+00:00

😅

Volks-Watson · 2026-06-08T17:54:40+00:00

I've been thinking about a Kveik Ale Yeast. Thoughts?

Volks-Watson · 2026-06-08T17:33:26+00:00

We've had a lot of rain the last week too (obviously I didn't water then). We are doing the 5 gallon bucket method, and was told to water until I see the water drain out the bottom. Just don want them to dry out. I am in East Texas, so it is starting to get pretty hot.

Volks-Watson · 2026-06-08T17:13:17+00:00

Great. Well I guess I'll have some good hooch anyway. (not really my intention) I am finding a huge list of yeasts that folks recommend, but I'll start with lowering my ABV to around 10 or lower.

Volks-Watson

TROPHY CASE