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All my honey supplies have dried up. This year has been a poor one for honey. Could somebody let me know if cheap honey is still available? I'm having trouble finding anything before $7.50

Thread Revival!! I know, but it's terribly relevant. Winequip have just informed me that they are out of K1V-1116 and that Lalvin will not be importing any more. That's it. Whatever K1V you have in your fridge is the last in the country. Forever. Rather depressing. WRT 500g bags, they're only...

Dead yeast I'm thinking. Perhaps too much alcohol? Perhaps too cool to restart? Yeast doesn't like restarting a brew that's got more than 7% alcohol, do it could be stalled. Perhaps got too hot just before bottling and pasteurised? There are many possibilities. Still mead's ok. I like force...

Shaking during ferment will have it drop further. Shakingafter clear MAY start the yeast up again. Racking or bottling can start the yeast up, but as your leaving 99.9999% of the colony behind, it's unlikely. If you observe sanitisation procedures and the yeast is past it's tolerance it won't...

I'm sorry, $100? Huh? the link says $15. I hope you're getting more than one for that price! The brewshop near me also has 20 and 3 litre demis with 100mm mouths for not much more than $1/litre Regarding carbonating... who are you asking? I've carbonated meads, both naturally and force. I think...

It'll be right for bottling. Chances are it won't be as clear as you think, so there will be a tiny sediment in the bottle. Just bottle it, and don't shake your next one!!

hehe same here, hence looking for a nutter who has tried it, and nutty enough to have repeated and perfected it. ;-) **no offence to tanga**

yeah this works, I've never tried it though... Have you ever tried it with carbonated brews Tanga? I'm worried of pasteurising a sealed pressurised bottle...

When the yeast eat honey, the flavour is devoured. However magically at about the 12 month mark, the aroma and flavour of raw honey returns. The reasoning is pure alchemy atm, nobody's done the research. I imagine the beautiful apple aroma of fresh juiced apples that you get in some cidres may...

Having re-read this thread... there was some talk of backsweetening. If you're going to chemically stabilise (yes this works, I've done it) 1. Cold crash it and wait for it to clear. (4-8 days) 2. Add finings if it's not clear enough for you. 3. chill a clean demi. 4. prepare a small solution...

Cold crash, then add k-sorbate and k-meta this will stabilise. If you use the recomended dose, you wont be able to taste it and it will put the yeast to sleep as well as stop them multiplying. This will give you 95% certainty that the yeast will be inactive and you wont get bottle bombs. Now you...

Without knowing the yeast, I simply can't help you. If it goes dry (as many cidres do - but they only start @ OG=1040) then it will be good, but undrinkable for 24 months. If you keep it up near FG=1030-1040 then it'll be drinkable in 2 months, good in 6. It's a moving scale in between. It...

Pasteurising honey is not advised. It blows off much aromatics. Also honey is a natural antibacterial, so until you water it down, it's clean, there's no risk. What yeast was it? Do you know the brand? What was the OG? My guesstimate is 1120 as such, 15.5% tolerance yeast will eat most of the...

Cheers Greg, I was a tad worried, especially when he thought it would have less flavour than dex! :-) What?

what yeast did you use? Unless you used a champagne yeast, I'm expecting this will have some residual sweetness... it's quite a heavy brew. it'll be 12% minimum I'd expect

Yah, I wouldn't either, but it's the only way to go over 18% The hardest cidre I've brewed has been 14-15% but it really becomes apfelwine or apple champagne at this point. Not that there's anything wrong with that! It tastes fine, so fine that it's all I'll bother to brew in the future. 10 -...

OG? Grapes are useless, they will only add a little sugar... no taste and negligible tannin, especially if you're using table grapes. Just let her go, she'll be fine. She will ferment dry however unless you put the yeasties to sleep with a cold crash. For a cyser like this, I'd suggest stopping...

juice is usually 1.040 or so honey is 1.400 or so so 8 litres of juice will weigh 1.040*8 1 kg of honey = 1kg so 8.320+1 = 9.320kg 1/1.4 = 0.714 litres so 8.714 litres sg = kg/litre so 9.32/8.714 = 1.070 thus you can expect maximum alcohol of 0.070 * 135 = 9.4% Honey is 100% fermentable...

If it cleared once, it will clear again. You've removed all fruit and spices, so letting it sit now will not be detrimental. Just wait. It could take a couple of weeks yet... be VERY gentle when moving it ;-) I remember one of my meads, was semi clear, and I tested it by shaking it up... two...

Mead is more forgiving of haphazard techniques than you'd think. I'm going to be in Ballarrat for a tasting in a month or so... perhaps we could work something out. My cyser is definitely not ready. Still brew, 14% with residual sugar. finishing at 1004 or thereabouts I think... I'd need to...