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Old 07-07-2013, 07:39 PM   #11
pujiman
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Thanks for the advice fatbloke I'll definitly use it

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Old 07-07-2013, 09:40 PM   #12
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Thanks for the advice fatbloke I'll definitly use it
If you've still to sort it out, I'd say sooner rather than later, because after a while, you start to get problems with mercaptans and I believe I'm correct in saying that those really are an issue as some of them can't be got rid off.

Most people will sort a stinky batch quickly because hydrogen sulphide smell is so offensive. The progression further, I can't explain as I've never had that problem myself - I sorted my one stinky batch within about 6 hours of noticing it...
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Old 07-07-2013, 10:04 PM   #13
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The rotten eggs smell goes away after a week or 2. I would go by and shake the hell out of my carboy several times a day to offgas CO2 and the sulfur compounds. After a couple weeks it will start to smell like honey again. Mine is 6 months in and getting very clear now, and no trace of sulfur compounds.

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Old 07-08-2013, 03:19 AM   #14
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The rotten eggs smell goes away after a week or 2. I would go by and shake the hell out of my carboy several times a day to offgas CO2 and the sulfur compounds. After a couple weeks it will start to smell like honey again. Mine is 6 months in and getting very clear now, and no trace of sulfur compounds.
Smell is one issue, flavour another. I think the "mercaptans" link above explains it.........
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Old 07-08-2013, 07:55 AM   #15
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Oh yeah i took care of it with your first reply the smell went away shortly after i added the nutrients

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Old 07-08-2013, 09:56 AM   #16
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If you listen to podcasts, there's a good one from beersmith where they talk about staggered nutrient additions with the head brewer at moonlight meadery.

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Old 07-09-2013, 04:52 AM   #17
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I wanted to get these blue swing top bottles for my champagne mead, would these tops handle the pressure? http://www.heartshomebrew.com/index....oducts_id=1113

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Old 07-09-2013, 07:24 PM   #18
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Would throwing raisins in to it help out for nutrient instead of step feeding?

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Old 07-09-2013, 07:37 PM   #19
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Quote:
Originally Posted by pujiman
I wanted to get these blue swing top bottles for my champagne mead, would these tops handle the pressure? http://www.heartshomebrew.com/index....oducts_id=1113
Usually mead is still, so it should be fine. If you're carbonating, I'd call them. I put my Berliner Weiss (carbed to ~ 4 vols) in grolsh bottles because they were much sturdier, but mine are the ones with the ceramic tops. I doubt you'll be carbing that high.

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Would throwing raisins in to it help out for nutrient instead of step feeding?
It would help, but wouldn't be nearly the same thing. I'd expect adding raisins to be like adding fruit, and the fruit doesn't have the necessary nitrogen and other nutrients to get a 3 month fermentation vs a 2 year aging process.
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Old 07-09-2013, 08:17 PM   #20
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I wanted to get these blue swing top bottles for my champagne mead, would these tops handle the pressure? http://www.heartshomebrew.com/index....oducts_id=1113
If you're just carbonating to beer levels then they should be fine, if you're carbing to sparkling wine/champagne sort of levels then you'd be safer with the correct bottles stoppers and wire cages. Champagne is a fair bit higher pressure than beer.......
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Would throwing raisins in to it help out for nutrient instead of step feeding?
Well as brewguyver points out, they can help but aren't a complete replacement. As long as you didn't add too much it should be fine.

One thing they can help with is mouth feel/viscosity. You'd likely see better "legs" when the runs down the side of a glass.......
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