Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Greetings

Reply
 
LinkBack Thread Tools
Old 02-21-2009, 11:40 PM   #1
cakins
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Posts: 5
Default Greetings

Hello all,

I just wanted to say a thank you. I have done all of the (I hope required reading) and read most of the posts and just laid down my first batch of mead. It has a very good amber quality and is cloudy I am assuming that is normally. I will look at it regularly and record it progress to see what I am getting from the stop lock. I was looking at about 19% on my hydrometer when I set it to ferment it was at room temp give or take a few, I will do my best to record progress over the next 2 months.

Thanks again for the advice even if you did not know you were giving any.

Carl


p.s. - If anyone would like pics, I will do my best to send links.

Thanks again

__________________
cakins is offline
 
Reply With Quote Quick reply to this message
Old 02-22-2009, 12:20 AM   #2
Tusch
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: Spring Valley, Ohio
Posts: 1,381
Liked 9 Times on 7 Posts

Default

Forget about links, I want pics and I want em here! haha I am a big proponent of seeing your progess (and showing my own) so put some pictures up in here. You can either use html code in your post to post the picture or load it straight to HBT.

And I really like the idea of your post, so I will add thanks to everyone that has helped me, with or without knowing.

__________________
Meads: Hababero and Sarrano Capiscumel, Show Mead possibly getting split and flavored, and 12 gallons of Bochet Deliciousness
Ciders:3 Ciders with differing additives TBD, Strawberry/Apple Cider
Wine: Black Cherry Vanilla Port
Tusch is offline
 
Reply With Quote Quick reply to this message
Old 02-22-2009, 12:21 AM   #3
eschatz
Feedback Score: 0 reviews
 
eschatz's Avatar
Recipes 
 
Join Date: Dec 2007
Location: Terre Haute, IN
Posts: 3,466
Liked 29 Times on 16 Posts

Default

Welcome to the forum!

__________________
play the bass, brew the beer

What's tappening? :D
eschatz is offline
 
Reply With Quote Quick reply to this message
Old 02-22-2009, 01:30 AM   #4
cakins
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Posts: 5
Default

Hope this works



Please let me know if it does not and if I can post a pic direct I would love to know how.

I did not want to make too much because I did not want 5 gallons of crap. If you know what I mean, but is has a real good flavor for noe and had a great cooking smell.

Thanks.

C

__________________
cakins is offline
 
Reply With Quote Quick reply to this message
Old 02-22-2009, 07:41 PM   #5
Snuffalupagus
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Posts: 261
Liked 3 Times on 3 Posts

Default

nice looking beverage in progress -my only concern is - that is a butt ton of head space. you could be looking at oxidation issues after primary fermentation is over and the Co2 blanket disappates from opening and testing several times. have you considered when racking over to secondary - putting into a smaller carboy for aging? That would deffinitely be on my list of things to do if that were my elixer in there.

__________________
In primary: Earl Gray hard cider,
In secondary: Blueberry apple Monster
Bottled: "All apple" Apfelwein, Mixed berry country wine, Kick yer' butt Hard Cider, "All apple" Achtung!Apfelwein, Kumquat mead, "All apple" hard cider.
Drinking: "All Apple" Apfelwein, Mixed Berry Country wine, Blueberry Belgian White ale.

comming to a carboy near you...
Redhook ESB clone
Snuffalupagus is offline
 
Reply With Quote Quick reply to this message
Old 02-23-2009, 12:06 PM   #6
gratus fermentatio
Feedback Score: 1 reviews
Recipes 
 
Join Date: Jun 2008
Location: Montana
Posts: 8,383
Liked 720 Times on 503 Posts
Likes Given: 1810

Default

Quote:
Originally Posted by Snuffalupagus View Post
nice looking beverage in progress -my only concern is - that is a butt ton of head space. you could be looking at oxidation issues after primary fermentation is over and the Co2 blanket disappates from opening and testing several times. have you considered when racking over to secondary - putting into a smaller carboy for aging? That would deffinitely be on my list of things to do if that were my elixer in there.
+1 on what Snuffalupagus said.
__________________
gratus fermentatio is offline
 
Reply With Quote Quick reply to this message
Old 02-25-2009, 07:32 PM   #7
cakins
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Posts: 5
Default

Hope this gets read, and yes I was going to move over to a smaller carboy for aging, but now I seem to have a new problem.

this morning and noticed mold colonies floating on top. They look like little white fuzzy buttons with a bluish center. Is this batch ruined? The airlock is not blubbing, I do not think I have seen it bubble at all. I did check it and it is tight but abke to move. Does this mean that air has gotten in or was or is there too much air in there, can I rack to a smaller unit to save?

Thanks

C

__________________
cakins is offline
 
Reply With Quote Quick reply to this message
Old 02-25-2009, 07:39 PM   #8
zonchar
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2008
Location: NYC
Posts: 58
Default

from what i gathered while being on this forum is that mead is rarely completely ruined.

my 2 cents: rack from below the mold. use sulfite tablets to kill any possible infection and then re-pitch the yeast.

I'm sure that others will have much more detailed suggestions as well

__________________
Zonchar
zonchar is offline
 
Reply With Quote Quick reply to this message
Old 02-25-2009, 09:21 PM   #9
dudasaj
Dude
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
dudasaj's Avatar
Recipes 
 
Join Date: Jul 2008
Location: STATE COLLEGE, PENNSYLVANIA
Posts: 223
Default

Post pics of the suspected mold... Could just be some wax or solids from your honey.

__________________
In theory, theory and practice are the same thing, but not in practice
dudasaj is offline
 
Reply With Quote Quick reply to this message
Old 02-26-2009, 12:35 AM   #10
cakins
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Posts: 5
Default

Hello again,

Thanks for picking up my posts,

I have a buddy who runs a brew shop. he came over after work he said yes it was mold we were able to save it still has a reall good taste guess I got it early. Best he can figure is that I made to little in the 6.5 and I had too much O so I never got a good mix of letting the co2 off, he thinks I would have had to pump co2 into it too make it work.

But good news, we racked it down, and moved it to a 3 gall. will post new pics soon.

Thanks again for all the help.

C

__________________
cakins is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools