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Holy Cats! Where did January go?! Welcome to our monthly club! This is the official thread for our unofficial club, open to anyone who is interested in making a one gallon (or larger) test/experimental batch and sharing the recipe, process, ups and downs with the rest of the club...

Ok, I finally got my T'ej up and going. I loosely followed instructions from here https://ethiopiantej.wordpress.com/2016/05/12/5-making-tej-at-home/ I'm keeping this one simple and lazy. 1 quart gallberry honey 3 quarts water 3 oz gesho Montrachet yeast I was a little concerned...

Ok, looks like I'll have two experiments going this month. The first will be a Persimmon/lemongrass/ginger batch @ 1 quart of bottom mead/slight dregs left over from racking my almost traditional meadowfoam mead 2 cups must from currently fermenting American persimmon mead 1 c honey 2 lbs...

*shuddering* I'll never forget my mother sitting us down to watch that..."it's animated, right? It's for kids!" She had to deal with two very traumatized sobbing children in short order.

Here's a picture showing the amount of sediment in this batch. This was after work yesterday, so it had about 10 hours since the last time it had been stirred. At the first hint of an off smell, I'll be taking out the bag and tossing it.

No way to know with the information given. 1. How large is this batch? 2. How much honey did you add? What was your beginning SG? (or brix) 3. What yeast did you use? 4. Any other ingredients added? 5. What temperature is it at?

Stay safe and warm.

Yeah, if the energizer contained DAP, it's not good for yeast trying to get up and running. So you were likely working with a weak colony that was only able to get a small percentage of it's cells up and working. Continuing to add more yeast means you will likely eventually have enough to...

Wait....you used energizer to rehydrate your yeast? Did it have DAP in it?

I have never added tobacco but the idea has some merit. I was watching a show (can't remember the name...some guy that goes around the world getting sloshed on local distilled spirits) and came across this: https://en.wikipedia.org/wiki/Perique Now, while I'm certain you will not be able...

I second that recommendation. When mine are particularly sluggish, I wrap my heating pad around my primary bucket, then wrap a towel around that to act as a bit of insulation. Mine automatically turns off after about 45 minutes, so I usually check on it a couple of times and turn it back on...

Lol....I'm hoping to avoid what you are referring to by removing the bag earlier than I normally would! I will try to get pictures posted from the side of the carboy so you can see the separation. After we added the pectic enzyme and tossed the bags in, there was already a sediment layer...

I took my reading after mixing in my honey, after fruit had been in the water with pectic enzyme for 24 hours. I was a bit surprised by the lower than expected SG numbers as well. I know the honey was mixed in adequately as I used my drill for mixing. All I can figure is that the fruit...

For anyone curious, I've used this calculator to determine how much nutrient to add: http://www.meadmakr.com/batch-buildr/

...Or as we have taken to calling it "20 lbs of crazy in a 5 gallon bag" 20 lbs American Persimmons 5 gallons water @ 14-15 lbs mesquite honey (SG @ 1.084) Cotes de Blanc yeast 2 T pectic enzyme For this batch, persimmons were frozen/thawed and placed in a 5 gallon paint strainer bag...

What kind of fruit is it? How warm is the room it is in? What was the SG of the wine when you racked onto the fruit?

Racked this on 01/13/2017. SG was a little under 1.02, which is a bit early, but I knew I wouldn't have time to do it this weekend and since it was such a large open fermentation I didn't want it to go totally dry w/o being under an airlock.

@Arne , yes, I'm doing a modified version of TiOSNA

I recently swapped a few bottles with a member on another forum. The wax covering his bottle tops was a complete pita. It had to be scraped off with my pocketknife and it virtually shattered into a million tiny particles. I've always loved the look of wax though and have considered using...

@Stressbaby , I'll be following yours closely. I've got about 20 lbs of figs in the freezer and will be making fig mead in the near future. @BernardSmith , I've never had a sour beer before. It sounds pretty interesting. Any suggestions on commercial brands? Also, I think you will probably...