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Old 01-24-2013, 01:50 AM   #11
DaveVanO
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Does every mead need to oxygenate? Ive been making mine, id use water right from faucet, mix all into carboy. leave some headspace, cap it up and shake like hell to mix the honey with the water/juice i chose. Then id uncap and airlock it...every day or so, i give it a swirl with the airlock on..should i open them up to give a little bit of oxygen? or whats the deal

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Old 01-24-2013, 02:06 AM   #12
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Take it from me, after 2/3 sugar depletion you should add marbles or whatever to decrease the headspace in that carboy as much as possible. I ruined a batch of Caramel Apple Mead by letting it sit in a carboy with lots o' headspace for about 6 months. All that waiting, for a wasted batch of crap. Unwanted overpowering sherry overtones in an otherwise magnificent apple-y caramel-y vanilla-y concoction. Hey, speaking of that, Caramel Apple Mead sounds like it would be delicious (if done right)!

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Old 01-24-2013, 03:05 AM   #13
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I'll do what I can to reduce the headspace.. though I'm not sure what yet.. marbles just seems to be asking for trouble though..

any other ideas? I guess I could buy a smaller carboy..

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Old 01-24-2013, 02:06 PM   #14
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Quote:
Originally Posted by DashCooper View Post
I'll do what I can to reduce the headspace.. though I'm not sure what yet.. marbles just seems to be asking for trouble though..

any other ideas? I guess I could buy a smaller carboy..
Marbles work fine as long as you sanitize them first. You could also add more juice. This will cause fermentation to pick up again, but at least you aren't at as big of a risk of ruining your brew
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Old 01-24-2013, 05:42 PM   #15
DaveVanO
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to top up, either add more juice (which will continue fermenting), add a wine that is close in flavor so it doesnt alter the brew too much.

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Old 01-25-2013, 04:02 AM   #16
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I mixed up some must with the same honey:H2O mix as the original and brought the level to about 4 inches below the airlock.
I checked gravity.. almost the exact same as it was 2 days ago when I checked it, which means that yeast is still working hard.
the taste is A-FRIGGIN-MAZING!

I can't wait to try this a month or two (or even a year) after its been bottled. I'm shooting for 12% alchohol. it's at 10% now. sooooo good.

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