At least my dry ingredients like my yeast, Go-Ferm and Fermaid-O were in a smaller bin that didnt touch the liquid at the bottom. I would have had an absolute aneurysm of a meltdown if it did.
October 20, 2025 at 7:18 AM
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🧪It is possible to grow #ferromanganese concretions in the laboratory.
🔬The bright patches at the edge of a concretion in the tomography image precipitated during a 12-week laboratory experiment.
⚗️The ferromanganese growth captured Co, V, Ni, Zn, and Mo from solution.
RCF #FERMAID project
🔬The bright patches at the edge of a concretion in the tomography image precipitated during a 12-week laboratory experiment.
⚗️The ferromanganese growth captured Co, V, Ni, Zn, and Mo from solution.
RCF #FERMAID project
February 28, 2025 at 8:23 AM
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Took a gravity reading on my mango mead...down from 1.18 on 2/9/24 to 1.082 today, but it may well have stalled out. I gave it a bit of Fermaid O and Fermaid K to see if we can jumpstart it, but otherwise...it'll be very sweet, and moderately alcoholic if it doesn't go any further.
March 4, 2025 at 9:16 PM
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No responses, so I'm giving it a shot. I couldn't find anything that indicated they would be considered banned materials. At least in the case of fermaid-o, it's inactive yeast which has an EU import code.
May 16, 2025 at 8:33 AM
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Today's #Repostober is a fermaid. A ferret that is a mermaid.
He is based off of a ferret I was lucky to care for. His name was Jojo. He didn't always use his back legs. He dragged them behind him quite often.
He was so spirited and I miss him so much.
#art #artshare #ferret #mermaid
He is based off of a ferret I was lucky to care for. His name was Jojo. He didn't always use his back legs. He dragged them behind him quite often.
He was so spirited and I miss him so much.
#art #artshare #ferret #mermaid
October 2, 2025 at 1:36 PM
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Pinot Gris @ 1/3 sugar break!
Brix 13.5°
Over a third of the fermentable sugar in the juice has been metabolized so it is time to give the yeast a little bump.
Add:
6g Fermaid-O
Temperature remains in the ideal zone.
Temp 61°🌡️
#winesky #winemaking #vintner
Brix 13.5°
Over a third of the fermentable sugar in the juice has been metabolized so it is time to give the yeast a little bump.
Add:
6g Fermaid-O
Temperature remains in the ideal zone.
Temp 61°🌡️
#winesky #winemaking #vintner
January 16, 2025 at 12:19 AM
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(3/3) It'll also calculate the °Brix from the Initial and Final Gravity. Plus, it'll also tell me how much Fermaid O I must add at each interval (24h, 48h, 72h and the 1/3 Sugar Break or 1 week period) and calculate the Nitrogen Factor (0.75 for low, 0.90 for mid and 1.25 for high) of the yeast.
April 5, 2025 at 7:44 AM
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Anyone happen to know if fermaid-o or go-ferm are banned imports to Ireland? I'm having difficulty in finding a retailer / wholesaler that will ship those products to Ireland. I'm trying to decide whether to use addresspal and a US supplier at this point.
#HomeBrewing #BrewSky
#HomeBrewing #BrewSky
May 14, 2025 at 11:01 AM
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No water watermelon melomel 5th edition:
28L final volume
Juice if 5 yellow watermelons and 3 red watermelons.
10kg wildflower honey
52g Fermaid O
27g Bentonite
12g Opti-White
11g FT Soft Blanc
Yeast is 2 packets of K1V-1116 started with 7g Go-Ferm in some juice
Starting Gravity at 1.139
28L final volume
Juice if 5 yellow watermelons and 3 red watermelons.
10kg wildflower honey
52g Fermaid O
27g Bentonite
12g Opti-White
11g FT Soft Blanc
Yeast is 2 packets of K1V-1116 started with 7g Go-Ferm in some juice
Starting Gravity at 1.139
August 2, 2025 at 9:48 AM
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Post-Competition brew:
6kg Thai Wildflower honey
4kg Australian Bloodwoof honey
Organic pressed Pomegranate juice to 30L
3 spirals of medium+ toast French Oak
42g Fermaid O
36g Bentonite
10.5g Booster Rouge
6kg Thai Wildflower honey
4kg Australian Bloodwoof honey
Organic pressed Pomegranate juice to 30L
3 spirals of medium+ toast French Oak
42g Fermaid O
36g Bentonite
10.5g Booster Rouge
April 13, 2025 at 12:59 PM
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(2/3) I also updated my mead calculator to fit TOSNA 2.0 where all I have to do is take the Initial Gravity of the must and plug it in with 5g Yeast and it'll calculate the necessary Fermaid O nutrient requirement and how much GoFerm I have to add when I pitch the yeast.
April 5, 2025 at 7:44 AM
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BLUE WAFFLE BRAGGOT:
Primary:
6kg wildflower honey
6kg Thomas Cooper's Liquid Wheat Malt Extract
Bilberry juice to top up to 29.5L
36g Fermaid O
12g Booster Rogue
10g FT Soft Blanc
30g Bentonite
Primary:
6kg wildflower honey
6kg Thomas Cooper's Liquid Wheat Malt Extract
Bilberry juice to top up to 29.5L
36g Fermaid O
12g Booster Rogue
10g FT Soft Blanc
30g Bentonite
January 3, 2025 at 12:53 PM
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NEW ARTICLE🧪
🧫Growth of a #ferromanganese concretion in the lab is documented for the first time by micro-CT.
📊The growing concretion captured trace metals (Co, V, Ni, Zn, Mo) from solution.
SLTS #FeCoVERY project
RCF #FERMAID project
@finmari-ri.bsky.social
dx.doi.org/10.1111/gbi....
🧫Growth of a #ferromanganese concretion in the lab is documented for the first time by micro-CT.
📊The growing concretion captured trace metals (Co, V, Ni, Zn, Mo) from solution.
SLTS #FeCoVERY project
RCF #FERMAID project
@finmari-ri.bsky.social
dx.doi.org/10.1111/gbi....
Microbially Enhanced Growth and Metal Capture by Ferromanganese Concretions in a Laboratory Experiment
The growth and metal enrichment of ferromanganese minerals on the seafloor have intrigued many studies, yet the role of microbes in the process has remained elusive. Here, we assessed the microbial i...
dx.doi.org
February 3, 2025 at 7:56 AM
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5-4: Pitch Fermaid-O mixture into must.
5-5: Repeat steps 5-1 thru 5-4 until Day 4. Burp the must from time to time (gently swirl it so gases can be released)
5-6: On Day 4, we have to take a gravity reading (Step 2) to see if 1/3 of the sugars have been consumed, also called the 1/3 Sugar Break.
5-5: Repeat steps 5-1 thru 5-4 until Day 4. Burp the must from time to time (gently swirl it so gases can be released)
5-6: On Day 4, we have to take a gravity reading (Step 2) to see if 1/3 of the sugars have been consumed, also called the 1/3 Sugar Break.
April 21, 2025 at 8:31 AM
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Adventures in beekeeping:
Adding Fermaid O to the mead and aerating
Adding Fermaid O to the mead and aerating
December 26, 2023 at 6:07 PM
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I'm going to use Lalvin EC-1118 yeast for its pH and osmotic tolerances. 9 grams of that, 5 grams Go-Ferm Sterol Flash, 3.5 grams Fermaid K, and 5.5 grams tannin. The sterol is a rehydrating agent, fermaid is yeast nutrients. Tannins for flavor. Add 500mL water and wait 10 minutes.
4/5
4/5
July 2, 2025 at 9:15 PM
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@ 1/3 sugar break!
Fermentation is ripping now. Temp is up. Brix dropped 7 degrees overnight.
Temperature: 77°🌡️
Brix: 17°
Added:
Fermaid-K (4g)
FT Rouge (5g)
#winesky #winemaking #vintner
Fermentation is ripping now. Temp is up. Brix dropped 7 degrees overnight.
Temperature: 77°🌡️
Brix: 17°
Added:
Fermaid-K (4g)
FT Rouge (5g)
#winesky #winemaking #vintner
December 12, 2024 at 7:09 PM
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Replying to @mrbanebane Yeast (I normally use ec1118) https://amzn.to/3HhEq8R Fermaid O https://amzn.to/3GVznuO
August 2, 2025 at 3:45 AM
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Yeast:
- 5g Lalvin K1-V1116 Yeast
- 6.25g Go-Ferm
- Fermaid-O (the amount is dependent on the °Brix* level and YAN** of the must)
*Brix is the measurement of sweetness from the gravity of the must.
**YAN = Yeast Assimilable Nitrogen. With the TOSNA 2.0 Method, you won't need DAP or Fermaid K.
- 5g Lalvin K1-V1116 Yeast
- 6.25g Go-Ferm
- Fermaid-O (the amount is dependent on the °Brix* level and YAN** of the must)
*Brix is the measurement of sweetness from the gravity of the must.
**YAN = Yeast Assimilable Nitrogen. With the TOSNA 2.0 Method, you won't need DAP or Fermaid K.
April 21, 2025 at 8:31 AM
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Update: I am starting to worry about doing fermentation after doing some reading into how apple cider has low YAN content and as a result, I will need GoFerm nutrient alongside my Fermaid O (already have) to ensure the yeast doesnt do any fuckywuckies
I got the Starsan and the Apple Cider. I plan to make the must this Sunday! 🙌🏻
Here it is!
April 5, 2025 at 4:55 AM
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🧪New article on the mineralogy of Baltic Sea #ferromanganese concretions
🌊Mn layers are birnessite with microbially-mediated dendritic texture. Fe layers are ferrihydrite with admixed detrital grains; the layers remain after the dissolution of birnessite.
RCF #Fermaid project
doi.org/10.1016/j.gc...
🌊Mn layers are birnessite with microbially-mediated dendritic texture. Fe layers are ferrihydrite with admixed detrital grains; the layers remain after the dissolution of birnessite.
RCF #Fermaid project
doi.org/10.1016/j.gc...
June 29, 2025 at 5:53 AM
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4-3: Fermentation will start in 12-24h.
5: Feeding the Yeast
5-1: Wait 24 hours before feeding.
5-2: After waiting, measure out 1/4 of the total Fermaid-O into a sanitized plastic measuring cup using the scale.
5-3: Add distilled water to Fermaid-O and mix with a sanitized fork until well mixed.
5: Feeding the Yeast
5-1: Wait 24 hours before feeding.
5-2: After waiting, measure out 1/4 of the total Fermaid-O into a sanitized plastic measuring cup using the scale.
5-3: Add distilled water to Fermaid-O and mix with a sanitized fork until well mixed.
April 21, 2025 at 8:31 AM
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3. Most recent mead is this cyser (apple). The juice is from a local orchard and the honey is from my honey plug: local beekeeper who trades honey for mead.
Biggest tip for sooner mead is to use juice, not apples, cause it takes a peck of apples (roughly 30) to make a gallon of juice.
Biggest tip for sooner mead is to use juice, not apples, cause it takes a peck of apples (roughly 30) to make a gallon of juice.
December 2, 2024 at 3:24 PM
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5. The other mead I sent to Mazer Cup (international homebrew and commercial mead competition). This is my 2016 Leap Mead that was made on Leap Day 8 years ago to be sampled on Leap Day 2020. Also got a 39 and was in the running for Best of Show!
Updated recipe in the Alt Text (all recipes in Alt)
Updated recipe in the Alt Text (all recipes in Alt)
December 2, 2024 at 3:49 PM
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1500lbs of honey became 300 gallons of Mead this weekend. 32.4 Brix, pitched with much go ferm and 2 nutrient additions of Fermaid O thus far. Bubbling nicely and will get some O2 tomorrow. All of this is destined for a secondary ferment in the bottle with a 50/50 Cider mix after filtering.
July 15, 2025 at 1:06 AM
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