I think you’re referring to when primary is finished. I was more just wondering what date people consider the start of their aging

So it’s really just subjective, but I guess a safe answer would be whenever you finish adding to it?

Please correct me if I’m wrong, but if you don’t ferment to dry/max ABV then doesn’t that open you up for fermentation restarting if you choose to backsweeten?

I work in the AM dept of a somewhat large defense contractor. Would you be willing to share/DM me the name or area? I’ve been passively looking around to see what else is out there

Who do you work for now?

What company was that?

I’ve seen a lot of people mention waiting until there is no change for 7 days. Is there really much of a need to wait that long?

Awesome, thank you! I had a feeling it was that but I wasn’t sure

Sweet, thank you for the help! Btw, how long do the oven baked hulls last? Keeping some on hand sounds like a good idea. Also, how much yeast hull do you keep on hand?

I think I remember seeing reference in the wiki, but I should be fine using 1118 hulls with 1116 yeast, right? I used my last pack of 1116 on the stalled batch

Yeah, I read through but couldn’t find any information on how to make yeast hulls which I would need since I’m past the 1/3 (SG-1.150, CG-1.056). Is it as simple as just boiling 1.5g/gal of yeast then adding it as instructed in the wiki?

My issue is more with fermentation stalling rather than not starting. Is fermaid O still acceptable to use? Through my research I thought I read on another post that you don’t want the nitrogen from the fermaid O for that application

Hulls not husk

How many batches have you done? Have you made anything that in hindsight you felt probably didn’t need or benefit from oaking?

I’m new to this community, but are all of the components 3d printed (ie now metal internals)? Would PLA really be strong enough to withstand firing? Beautiful print by the way!

Thank you for the response and explanation. I haven’t heard of fortifying with spirits and it sounds interesting. I’ll look in the wiki for any questions I have regarding your comment

Just because one method has benefits does not make the alternative method wrong. I was coming to this subreddit as a means to ask the why for my particular batch and others were more than willing to answer in a kind way. It is also very unreasonable to expect every person you come across on the internet to have read your “multiple comments” on whatever random post you left them on. Smh.

Edit: be the kind of person you would want to interact with. If you don’t have anything to contribute then don’t contribute. Even a comment as simple as check the wiki and refer to the step feeding section would have gone far better than being snarky

That’s not a very helpful comment

I very much enjoy what I do as well as my coworkers plus I have a lot of independence/control of my projects. I make okay money (~84k with almost 4 YOE) and the company is currently paying for my masters and my FE, and furthering education and development is very encouraged by my management which is a plus. If I left it would definitely be for more pay and better benefits (specifically pto) though.

Hikes definitely leave room for improvement. I think I’m averaging ~2% per year

Not that I recall. I keep my meads more centralized in the house and wrapped in a blanket

Is pectic enzyme still effective if added after fermentation is done?