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Old 03-19-2009, 06:25 PM   #11
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Thank you for the feedback wayneb!

I popped the lid last night and took another reading, came up with 1.110. Appeared to have active fermentation going on (still perking co2 and the existance of foaming on the top of the must).

I decided to add some nutrients (approx 1/2 teaspoon DAP) and inject some oxygen with a rigorous stirring.

I am excited to see what I end up with...the next eight months is going to be a test of my patience

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Old 03-19-2009, 10:04 PM   #12
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I am excited to see what I end up with...the next eight months is going to be a test of my patience
I always expect about 4-6 months for primary & secondary, then at least a year of bulk aging before any of my meads or melomels are ready to bottle. What type of honey are you using? Regards, GF.
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Old 03-19-2009, 11:12 PM   #13
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I always expect about 4-6 months for primary & secondary, then at least a year of bulk aging before any of my meads or melomels are ready to bottle. What type of honey are you using? Regards, GF.
Thank you for the insight Gratus (may I call you Gratus?)

I too think this will be more than a one year project, BUT I plan on gifting it at Christmas...and I will HAVE to try some before I hand it out..

I used clover honey.

I am looking forward to searching for other honey this summer, this is called the "Beehive" state, so I know it won't be too awfully hard to find some nice variety.
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Old 03-19-2009, 11:24 PM   #14
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You could always split the batch in secondary and leave 1/2 of it dry and the other 1/2 sweetened. Variety, it's a good thing. Cheers and good luck.

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Old 04-02-2009, 10:58 PM   #15
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Quick question...

Nearly three weeks out, after racking to secondary, this batch has very active airlock activity.

I have no idea what the SG is, since the last reading I took 3 days ago, my hydrometer dropped like a rock...

This is definitely going to be a DRY batch, possibly rocket fuel....

Tastes good though...well as good as it can taste at this point that is,

Where I can no longer get an sg, I am relying on the airlock activity to indicate that fermentation is still happening...it is very active.

If I rack again, will introducing oxygen invigourate the yeast? (that is my fear, although I have no idea how they are still alive in there)

I know moving it to a cooler environment will slow the fermentation, but I would rather stop it than just slow it....any suggestions?

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Old 04-02-2009, 11:14 PM   #16
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I am looking forward to searching for other honey this summer, this is called the "Beehive" state, so I know it won't be too awfully hard to find some nice variety.
I have a honey recommendation for you! Since you're in Utah, if you happen to be in the vicinity of Logan, try some of Cox Honeyland's Mountain Snowberry honey! I picked some up when I was at a conference at USU last year, and I've used it in my Christmas Spice recipe. It is excellent, light, flowery, and with none of the sharp grassy "edge" that you can get with alfalfa, nor the slight bitterness that comes in clover. It's good stuff!
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Old 04-02-2009, 11:17 PM   #17
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I am writing that down wayneb, I will be in Logan three weeks from now, I will look for it!! Thank you for the heads up!

Now how do I kill these rocket fuel loving yeasties?

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Old 04-03-2009, 12:22 AM   #18
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The first step is to mail me 5 gallons of said honey....

then its a mixture of campden and ... im blanking! Ill let the experts fill in.... pm me for my adress

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Old 04-03-2009, 01:29 AM   #19
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then its a mixture of campden and ... potassium sorbate
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Old 04-03-2009, 06:37 AM   #20
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Claphamsa.... will 750 ml do?

Thank you and Tusch for the remedy!

Producing video tonight, no time for mead testing/ racking, or attention sadly.... still perking every 3 seconds in the airlock...wondering if I have produced some super power nitrous consuming, abv lovin yeasties...

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