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Old 12-06-2012, 07:53 PM   #171
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I could be in, in a couple weeks. Won't be off of work until the last week of the year. I hate it when we get put on mandatory overtime....we will be cranking up after the new year too.

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Old 12-06-2012, 08:29 PM   #172
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Question...
What is the opinion of adding Potassium Sorbate and Campden when you rack into secondary? Wouldn't that prevent a renewal in fermenting and keep it sweeter?

Also, I don't completely understand the need for campden in the initial mixing? Could someone explain that to me?

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Old 12-06-2012, 09:25 PM   #173
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Campden Tablets release sulfur dioxide when They are added in small doses directly to fresh fruits and juices 24 hours or so before adding yeast. ... This is to destroy any wild molds and bacteria that may have been on the fruit

I use to use Campden and potassium sorbate to stop my fermentations early when I was fairly new at brewing...but you can taste those items when used too much. I have since gone to cold crashing, and/or taking my brews to dryness, and then backsweetening and keeping cold in kegs (under 40F)

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Old 12-06-2012, 09:26 PM   #174
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Quote:
Originally Posted by good11s View Post
Question...
What is the opinion of adding Potassium Sorbate and Campden when you rack into secondary? Wouldn't that prevent a renewal in fermenting and keep it sweeter?

Also, I don't completely understand the need for campden in the initial mixing? Could someone explain that to me?
Adding campden initially is to kill off any wild yeast, mold spores, and any other undesireable microorganisms. Be sure to wait at least 24 hours before pitching the yeast, or it might not get started.

Adding Potassium Sorbate and Campden together when you rack into secondary will prevent further reproduction of yeast, and I believe it will reduce the numbers of existing yeast. So this would be done to allow you to sweeten the mead after racking to your secondary. You might still get some fermentation, but it shouldn't ferment much.

I hope that helps

Edit: Bahahaha, Flyweed beat me to the punch! Oh well...
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Old 12-07-2012, 12:41 AM   #175
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Ok folks, you convinced me to mix up a batch. The bees were good to me this year and made 165lbs of honey. I guess I can spare some for Strawberry Mead!

regards,

robin850

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Old 12-07-2012, 03:10 AM   #176
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Quote:
Originally Posted by flyweed View Post
gonna be starting up another 5 gallon batch of this next week..Anyone else gonna join in??
Flyweed,

I already have a Triple Berry in tertiary, and a Strawberry in secondary. I'm getting ready to start the Blueberry again.

BTW, thanks for taking mgayer's blueberry recipe and adding all the process description to it. It turned out ridiculously good.
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Old 12-07-2012, 11:13 AM   #177
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I think I still have some of this stuff! Might have to break it out for Saturday's XMAS party!!!

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Old 12-30-2012, 02:15 AM   #178
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I have a question about the recipe about the amount of water; is the original recipe for 5 gallons or 6.5 gallons? Are there any updates to the original recipe or has everyone found that it is spot on?

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Old 01-13-2013, 01:07 AM   #179
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Well reading this thread as convinced me to make this mead, so I'm coming out of lurker status. First off I would like to thank everyone that posted in this thread for the wealth of information it provides. Secondly, this forum is awesome, as it provides even more information.

I've gotten everything together and sitting on campden tablets now, but was only able to get two gallons of water in after the strawberries were added. I saw that Jaxn posted on page 3 that they were only able to get 3.25 gallons in for their 6.5 gallon batch. Oh, and I guess it would help to say I am making a 5 gallon batch, using 14 # of honey and 13 # of strawberries. My SG was 1.160 and my brix was 36. Is this amount of water normal, as well as the readings?

Edit
Well after sitting on the campden for 25 hours, I took another reading before I pitched my yeast. Everything seems to be alright. Following highest nutrient guide. Words cannot describe how good this smells!

13# strawberries
9# of wildflower
5# of orange blossom
3 campden tablets
Water to 5 gallons
(put strawberries in a sterilized paint filter bag)

1/13/2013 10:30 pm (pitched yeast)
SG - 1.130
Brix - 31
Added first nutrients, punched cap/aerated for 2 minutes

1/14/2013 1:30pm
SG - 1.128
Brix - 28
Added second set of nutrients, punched cap/aerated for 2 minutes

1/14/2013 4:45 pm
Punched cap/aerated for 2 minutes

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Old 02-12-2013, 03:53 AM   #180
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Well this has turned out to be a success for me. I cold crashed at 1.025 for a week, racked off of the yeast/trash. Brought back up to room temp and then used pectic enzyme to clear (forgot to add in primary). I have 3 2/3 gal of finished product. And by math indicates 13.8% abv. Tasty, potent and sweet! Thanks to all here, and especially yomamma!

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