Recent content by cadeus

Hello! :) So, yeah, that does sound pretty complicated. I have already studied malts and making malts, in general. didn't realize a base malt was so different from a crystal malt. I thought it was like caramel, a product of how long it is heated. So, I am planning to to make an all-grain...

"don't be a fool" is a bit dramatic, don't you think? I have found a recipe I want to try and I am getting all the listed ingredients, of course. And I don't mean to take a base malt and change it. I am asking if I can take a bulk of grain and create all the different malts from it. I am...

I have been brewing mead for a few years now. that is how I found this forum. but I am ready to try beer and I have discovered it is very much more complicated than mead. I found a beer I wanna make and I am gonna buy all the ingredients ready to go, but one day I would like to make my own...

I get my macadamia blossom from Shawn. Here is the link to his Facebook. He would be happy to sell you some honey if you message him. https://www.facebook.com/waokele.honey

That's a good question. So I stabilized it at 1.000. I mentioned it in reference to the ABV. I apologize for any confusion. You would be right to assume that the actual SG after back-sweetening would not be 1.000. I edited my original post so it isn't misleading. thank-you for pointing it out.

I found a shot, but it is hrd to see it well. I will post some good pics of the new batch in a few weeks when I bottle it. I'm sorry.

I looked through my pics on Facebook and can't find any, but I have a new batch brewing in secondary right now, and I will be sure to post some pics in a few weeks when it is ready to bottle. Thank-you for your comment. :)

I don't know if this has ever been tried before but when I looked for it I found no references for it, so I designed my own... I calculated the ABV for 14% and adjusted my sugars accordingly. This recipe is my base, as I am currently onto round two to try to make it even better, but this mead is...

From Left to right I have an apple cyser that will soon be a strawberry apple cyser, a coffeemel, a cherry melomel and a traditional. I know the traditional has a bit much head space, but it has degassed and is protected by a blanket of CO2, so it's safe. The oldest one is the traditional at...

At four months you have something older than anything I have created. I am new, and began the first of my four brews nearly just a month aga. But I have done a butt-ton of research already to make sure I have success. I don't see any point in combining what you have with a new must, but a...

I hope my comment didn't seem confrontational. In my ignorance I have not discovered a need for 100ths, though I am sure there is, and it is obviously the brewers prerogative. I am sorry if my comment was hasty.

The nutrients and energizers I buy have measurements per gallon listed on the label. I can't imagine why you would need hundredths on a scale. I would focus on making sure it can measure a good deal of weight; a gallon of water weighs 7.25 lbs. and honey is heavier than water. then you have...

If it's been sealed with an airlock you should be in good shape. CO2 is heavier than O2, so the liquid should have been protected. Before you taste it, I would gently stir it to de-gass it. And if things are still looking good go ahead and rack it to a secondary vessel to get it off the lease...

could you elaborate on the procedure or post a link to an article. It sounds very reasonable, but I wouldn't know the best kind of alcohol to use to make the extract or how much to impart the correct flavor, and should I take the alcohol into account when I plan ABV? would I make an extract...

Thank-you for the extra info on the wine maker. expensive or not I may buy a bottle just to see how it presents. My final goal once I master the white chocolate bit is get some macadamia nut honey and add the white chocolate to create a white chocolate macadamia nut mead, in honor of my...