Brewcommune

Well I carefully popped open the swing top on one of the bottles that's been sitting out at room temp for two days and listened for any hiss or release of gas and there was nothing. Pretty sure I'm safe.

All seems about right on your numbers as far as I can tell. Here's what I'm using for measurements.

I will carefully burp the bottles when i get home. I would honestly be surprised if any co2 comes out of it.

Hmm, not sure what you mean exactly. I was expecting to finish around 14% ABV and I'm at around 12.5% - is that what you mean? It definitely is a red flag, but I have no idea what it means. I suspect the yeast needed more nutrients and maybe I screwed something up? But was afraid to go back to ...

I put the bottles in thick plastic bags (the reusable Target ones) in case they turn into bottle bombs. I'll chill them after 5 days. I honestly don't think I'll get any carbonation out of it, the yeast really seem to have conked out, but definitely better safe than sorry.

Well after more than a week of twice daily stirring and no movement at all on the gravity, I finally bottled my mead today. It ended way high at 1.038. It's very sweet, like desert wine, but still 12.5% abv. We'll see what you guys think. Not sure why the yeast conked out, but I left two bottles out ...

Thanks. Yeah I was using the drill attachment for the first week but once I hit the 1/3 sugar break I stopped doing that an haven't opened the fermenter since. I just pick it up and gently agitate it daily. I've been smelling the samples I pull to test the gravity daily and the last few days it's ...

See you all tomorrow!

I've been sitting at 20 brix (1.050 when adjusted for alcohol) for several days.The readings have been very consistent to I'm inclined to believe they are accurate. Not sure why it has stalled. I'm still getting a ton of airlock activity. I've been gently agitating the fermenter to keep the yeast in ...

Mine seemed to slow down a lot. I was out of town last week so fortunately I hit the sugar break before leaving it for a week. This week I've just been gently agitating the fermentation vessel to get the yeast in suspension. Airlock is bubbling away so I think they are doing their thing. I tasted a ...

Very cool. I've been wanting to try the thiol-ized yeast. Can't wait to try that.

Well I think I hit the 1/3 sugar break. I took three readings this morning and got three different results, but the highest was still at the 1/3 calculation. I've not had any sulphur smell. From this point forward is it just daily degassing and gravity readings for a month?

These are my readings so far. Not sure if I have a stuck fermentation but haven't seen any movement in the last 24 hours.

Screenshot at Mar 26 16-26-12.png

I've been having a very hard time getting consistent gravity readings with the refractometer, as you can see. At the beginning I was just ...

I'll be making mead. Still looking to supplement some more honey so might be out hunting before the event.

Hi again! The event is fast approaching this weekend. If you are interested in attending please respond here so we can start to have a head count.

I'll be there and I should have hombebrew to share for feedback.