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Here is a recipe for a simple Blueberry Mead that I demonstrated last night for my brew club.
Note: if you were to ferment this in one of your LBKs, I would probably not use it again for beer since the aroma will be impossible to remove.
Also, you could substitute any flavor of Knudsen Juice for this recipe.
Simple Blueberry Mead
1 gallon Batch (finished)
2 – 32oz bottles of Knudsen Blueberry Juice
4# - Honey (any variety)
1 – 5gm pkt of Lalvin 71B yeast
6.25 gm – Go Ferm Protect
6 gm – Fermaid O (4 additions of 1.5gm at 24hr, 48hr, 72hr and 1/3 sugar break)
1. Mix together the juice and honey and mix until honey is completely incorporated
2. Top off with water to 1.25 gallon mark
3. Rehydrate yeast in 125ml (about 4oz) 95 to 105 degree water with Go Ferm dissolved
4. Pitch yeast after rehydration
5. For first 7 days, degas every 12 hours to remove excess carbon dioxide
6. Add 1.5 gm of Fermaid O per schedule above (use Tosna 2.0 to determine actual requirements) be sure to degas prior to this step, you will make a mess otherwise.
7. After approximately 2 to 3 weeks (when gravity is stable) transfer clear mead into a secondary container.
8. At transfer add .38gm of Potassium Metabisulfate and 1/2 tsp of Potassium Sorbate
9. After another 3 to 4 weeks transfer clear mead to a 1 gallon jug and age for another 1 to 3 months.
10. Bottle and then age to your liking. Mead is ready to drink at bottling but benefits from aging from 6 months to a year.
Lol, that is how I first found this forum, Stretch! I brewed my first two batches exactly by the directions on MRB, and couldn't understand why they were so bad. Once I discovered on here about temp control, then things rapidly improved.
A large plastic bowl was what I used too, until I got the Sterlite container. It's long, narrow, and shallow so 1 gallon of sanitizer covers tubes, scissors, openers, my silicon spatula, a measuring cup I use to pour solution over and into long objects, and all else.
My issue is not with those who put utensils in the LBKs, but rather with Mr Beer for not warning against it (as my humble opinion thinks they should).
In an earlier thread, I complained that Mr Beer should include more information in their instructions about ambient vs active wort temperatures, a little information on the actual process involved and how beer develops from wort, etc. Someone reminded me that they're aiming at first-time brewers who have only average knowledge, equipment, and space. That's all true, of course, but is no excuse for lackluster instructions. People will have trouble with their first batch(es), give up, bad mouth the company, receive info that MRB is junk and "here's how you should do it", start doing it that way, become successful, and join the ranks of the mockers and bashers.
I guess I ought to just mind my own business and rest in the comfort there are many other sources of equipment and fermentables out there.
Four utensils go into my LBK for sanitizing:
First, a silicone spatula.
Second, a silicone whisk.
Third, a can opener that has no sharp edges.
Finally and potentially most dangerous, the kitchen shears I use to open the yeast packet and LME packets (If used). These are placed very carefully on top of the other utensils.
The LBK sits in a spot where there is practically zero probability of it being jostled and absolutely zero probability of it being dropped.
This method has served me faithfully through all my brews.
But you should do what makes you most comfortable. Making home brew shouldn't be stressful, so if you want to sanitize your utensils outside of the LBK, you should do so.