What you were seeing there are the binders in the campden tablets that don't really dissolve anyways, and end up in the trub/lees. No problems doing it this way.

Thanks again!

I like to warm it with a little bourbon. :D

@@DointheMostthe apple juice or mead?

@@willgowan3267 the apple juice 😁

Thank you! Cheers!

Thank you for this feedback! Glad you're liking that VB recipe. Cheers!

Thank you! haha

Definitely can. I usually do a gentle swirl and then leave it be, even if there's some nutes floating on top.

I like to refer to this video when asked this question, as it answers it better than I can: kzfaq.info/get/bejne/iqtoq8pkyZ7Icps.htmlsi=FtxrGYPGKDzIpZ-1 Essentially, because ingredients aren't sold in metric here (they're sold in rounded Imperial units), it's easier to make recipes in the way I buy the ingredients so that way there's rarely leftover. If I was to simply convert them, folks across the pond would end up in a pickle trying to buy the ingredients for the same weights. I would basically have to rewrite and test every recipe from scratch for the international market, and that's something I'd have to invest significant time (and subsequent ingredient waste on my end) doing.

@@DointheMost Whilst I totally understand, I wish Adam Ragusea had consulted more with people from other countries who don't speak "Imperial"; his point is excellent but I think it's a bit overplayed. In the UK yes we have pasta sold in 1kg bags (and rice, packaged fruit, etc.) but this isn't true of a LOT of other products. Take honey, it's almost always sold in 340g jars. Last week I bought a jar from a major supermarket that measured 908g! In fact I'm 99% sure we can't buy honey in 500g or 1kg units at all here. In addition we are used to having to do the google conversions ourselves and ending up having to re-factor recipes to avoid wastage. So whilst that might feel wrong for an American, it's quite normal for us. On the other hand I totally see it from your end - you've made a beautiful book tailor-made to the US audience that works well, and if you whacked the numbers into Google to convert them, you'd end up with a book that isn't as polished and lovely. One of the things I have struggled with in my early days of mead making has been the feeling that I'm never quite getting the amounts right - to combat this I just weight out 1360g honey, 3780g of water (using scales) and move on with my life - my point being that we Brits get used to having to do this stuff :) It's probably silly being quite so accurate, but it comes from my efforts in baking, where accuracy really does matter. Looks like I'm going to buy the book and scribble my own notes over it... I'm looking forward to reading it

@@MatSmithLondon Tell ya what, shoot me an email and I’ll send you a copy no charge. 🍻

I wish there wasn't such a difference between US homebrewing and EU homebrewing. It can be a headache managing conversions and scaling. The math when converting pounds per gallon isn't all that complicated, but then it's often for either 1 gallon or 5 gallons, and the glass vessels i can purchase are 5 liter (1.32 gallon) and 25 liter (6.6 gallon), which also makes translating recipes awkward. I'm gonna try to make 3 gallon batches to put into two 5 liter demijohns and 8 gallon batches to put into a 25 liter carboy

FWIW honeycrisp can have a plastic flavor that takes a while to age out.

I don't, unfortunately. I replace my bottling wand probably on an annual basis.

This is the way!

Of course!

@@DointheMost classic TP!

​​@@Funpants94 Just wanted to give everyone a chance to Comment so I could Give EM a 👍. 🐯🤠

It is!

😂