Miraculix

I think I'd use the "cleans better test" VS the "taste test" Also, my PBW has a coarser/different texture than dextrose.

Sounds good. Thus far I am bulk aging my stuff. And haven't ventured into the carbonation side of things yet. I have my carboy in a...

I know that everybody writes about "degassing" during active fermentation, but that is actually not a thing. The CO2 that is forced out...

Thanks for the update! That gives me an idea. One could use wild fermented honey as a "sauergut" to give some acid to the mead.

Well if any one was wanting an update the final product ended up very tasty I ended up adding about 1.5 pounds of honey and ended up...

Keep in mind, the stronger the mead, the longer it usually takes to age. A high abv mead often takes 2 years+ to be at it's peak. By...

That's a valid and the easiest approach you can take. Three resulting mead will be quite strong.

Ok, sounds like you need a better foundation in mead making. Go read this to answer a lot of questions you didn’t know you had...

True, that.

I agree with the rest of the folks here. If you want a fruit bomb, you need 2 things: 1. 3-5 lbs of fruit per gallon 2. Sweet mead. The...

You have no idea how this lambic thing might have started.... .... a looooot of "whoopsie!"s in the drunken monastary! :D

Go for it! With wort, not some juice. The culture needs the longer sugars being present.

You're a brave man.

I have a ~2gal compost bucket which gets emptied weekly. Early in its life, the food would frequently mold, smell bad, etc. For years...

Room temperature always did the job for me with verdant. Basement is about 18 c, but I also went higher without noticeable differences.