Homebrewing - Beer, Mead, Wine, Cider

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A community dedicated to homebrewing beer, mead, wine, cider and everything in between. If it ferments, bring it over here.

Share recipes, ideas, ask for feedback or just advice.

Some starting points for beginners:

Introduction to Beer Brewing

A basic mead primer

Quick and diry guide to fermenting fruit - cider and wine

Brewing software

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plactagonic@sopuli.xyz

I am lost on chemical stabilisation (lemm.ee)

submitted 9 months ago by areyouevenreal@lemm.ee to c/homebrewing@sopuli.xyz

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I have been struggling to stabilise things in my last few brewing attempts. I had been using a combination stabiliser (sorbate and sulfite) from the department store Boyes. It doesn't seem to work.

I know have sorbate powder and I already had campden tablets. I am wondering how you dose them correctly. From what I understand it's dependant on the ABV and the pH. Is there an easy way to calculate this? I take it there is no easy and cheap way to do a free SO2 test.

I am begging to think buying a sous vide and doing pasteurization is easier and more reliable at this point.

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[–] GrayBackgroundMusic@lemm.ee 2 points 9 months ago* (last edited 9 months ago)

From what I understand it’s dependant on the ABV and the pH.

That's news to me. I've never really looked into it, I don't back sweeten, but I've never heard anyone mention ph or abv in any of the mead videos that have stabilizing. Might wanna double check that. Now I'm curious, so I'm gonna look it up too, lol.

[–] plactagonic@sopuli.xyz 2 points 9 months ago

I am few years out of school, but in short SO2 tests are quick and easy with right equipment and on small scale not worth it (under few thousand liters).

Pasteurization or filtration is better option - easier and not so much things to go wrong.

I cant sugest you anything specific because each brew (beer, wine, cider, mead) requires different approach.