Its the little things in life...
- Thread starter GntlKnght
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We started with a must with 1.104 SG. After sitting in the firmenter for a week, it is now 1.034! So, I guess it is working! The bubbles keep coming up the airlock, so we've only removed the lid the one time. So, another couple of weeks and we should be ready to rack into a carboy!
You are better off not opening it. every time you open your brewing container you expose your must to possible bacterial contamination. this is especially true in the early stages. if you absolutly must open it to do something, like take a hydrometer reading, by all means do so. but to open it just for the heck of it is not wise.
Racked the first "traditional" batch of mead to a carboy! Looks like it is at about 14% alcohol. Tasted very dry with a yeast flavor too. But the very good news is it tasted NOTHING like vinegar!!! ;D
Tasted the Cyser too, which is only a week old and only at 7% alcohol. Wow! Is that tasty! Now I know why you say it may not make it to bottles! At this rate, it may not make it into a carboy!
Having fun!
Loving life!
Ain't life grand!!!
Tasted the Cyser too, which is only a week old and only at 7% alcohol. Wow! Is that tasty! Now I know why you say it may not make it to bottles! At this rate, it may not make it into a carboy!
Having fun!
Loving life!
Ain't life grand!!!
Hate to be an "I told ya so" but... no wait I don't hate that...GntlKnght said:Tasted the Cyser too, which is only a week old and only at 7% alcohol. Wow! Is that tasty! Now I know why you say it may not make it to bottles! At this rate, it may not make it into a carboy!
I Told ya so
Man, it is the apples. They are always so very tasty. I just put my hard cider into 2 liters (just wanted to get it out of the primary so I can start another batch and don't have cash for real bottles). I swear I started with 5 gallons! So why did I only need 14L worth of storage? 3.7 gallons for those who don't know. And I actually needed less than that since One of the two liters wasn't quite full.
I am not a heavy drinker. And for the first four weeks I didn't allow myself to touch it at all. Now, 2-3 weeks later and I am down almost a gallon and a half!!! If this stuff was low on the alcohol content I could understand but it has to be 15-18% and 20oz is more than enough to get me drunk. How the heck did this happen? Actually I am pretty happy with the results even if I can't keep myself away from them. Now when I make something else I will have something to occupy me.
Oh man, make that down 2 gallons... I added a half gallon of Zeiglers with preservatives to stop fermentation (didn't work just slowed it down... guess the concentrate would have been better) a few days ago. So, I should have had 5.5 gallons but I had only about 3.5. Ouch! Well, my liver might hate me but my taste buds are rejoicing.
I am not a heavy drinker. And for the first four weeks I didn't allow myself to touch it at all. Now, 2-3 weeks later and I am down almost a gallon and a half!!! If this stuff was low on the alcohol content I could understand but it has to be 15-18% and 20oz is more than enough to get me drunk. How the heck did this happen? Actually I am pretty happy with the results even if I can't keep myself away from them. Now when I make something else I will have something to occupy me.
Oh man, make that down 2 gallons... I added a half gallon of Zeiglers with preservatives to stop fermentation (didn't work just slowed it down... guess the concentrate would have been better) a few days ago. So, I should have had 5.5 gallons but I had only about 3.5. Ouch! Well, my liver might hate me but my taste buds are rejoicing.
