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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > A few questions
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Old 12-13-2012, 08:30 AM   #21
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Yeah i thought it was because the massive gap. There aren't massive bubbles but it definitely is bubbling a bit and letting off gas

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Old 12-13-2012, 04:49 PM   #22
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So should I stir regularly? Once every two weeks? Two day? Not at all? XD

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Old 12-13-2012, 09:26 PM   #23
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Thinking of adding a warm cup of water and some yeast and some more raisins and stirring can someone let me know if its a good idea and if how often i should stir and should it br viggerous or just a mixing stir

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Old 12-13-2012, 10:51 PM   #24
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If its fermenting you can stir it but I wouldn't add to it. If its not broke don't fix it. Over the first 6 days a lot of ppl suggest adding nutrients.

At least from what I have learned on here.

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Old 12-13-2012, 11:18 PM   #25
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Quote:
Originally Posted by scottv View Post
If its fermenting you can stir it but I wouldn't add to it. If its not broke don't fix it. Over the first 6 days a lot of ppl suggest adding nutrients.

At least from what I have learned on here.
Ok well I just gave it a little stir. It's more fizzing and making small bubbles like a lemonade rather viggerously. I think i've got some air mixed up in their.

Can someone let me know when about it should be stirred like how often and should it be vigerous
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Old 12-14-2012, 01:28 AM   #26
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I was told can stir it 1-2 times a day. Special during first 10 days. Then ignore it not that it hurts to stir it beyond. It's a patience game.

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Old 12-14-2012, 02:00 AM   #27
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As far as stirring goes I don't suggest that you do it vigorously if at all. I have never heard of stirring it save for right when you make it. I have never stirred any of mine. If it is putting off gasses then I say let it go. When making mine. I only warm the water to aid in the honey dissolving. Once all ingredients are in I shake vigorously, air lock it and put it in a deep dark corner until fermentation has finished. I then rack for large sediment removal. Add some clay to aid in the clearing process re air lock and let it age until I deam fit to rack one more time to remove all sediment. I will bulk age longer yet. And then bottle.

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Old 12-14-2012, 02:36 AM   #28
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Quote:
Originally Posted by Brewer1986 View Post
As far as stirring goes I don't suggest that you do it vigorously if at all. I have never heard of stirring it save for right when you make it. I have never stirred any of mine. If it is putting off gasses then I say let it go. When making mine. I only warm the water to aid in the honey dissolving. Once all ingredients are in I shake vigorously, air lock it and put it in a deep dark corner until fermentation has finished. I then rack for large sediment removal. Add some clay to aid in the clearing process re air lock and let it age until I deam fit to rack one more time to remove all sediment. I will bulk age longer yet. And then bottle.
Do you ever back sweeten or do you like dry meads
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Old 12-14-2012, 02:45 AM   #29
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Quote:
Originally Posted by jackfrost

Do you ever back sweeten or do you like dry meads
I don't enjoy dry meads myself though I do make a few at request for customers. I have often back sweetened. Warm water and however much honey I think needed. I have back sweetened a batch more than once at different stages as well.
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Old 12-14-2012, 03:03 AM   #30
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Quote:
Originally Posted by Brewer1986 View Post

I don't enjoy dry meads myself though I do make a few at request for customers. I have often back sweetened. Warm water and however much honey I think needed. I have back sweetened a batch more than once at different stages as well.
I was thinking or making a few batches of plain Mead and then back sweeten with multiple honeys and spices. Do you think that would work?
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