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Old 01-07-2013, 11:31 PM   #1
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I have a friend how is a bee keeper . This is goof for free honey. The honey i started with was soled so i reconstituted it in a water bath. I used the wife juicer and juiced some black berries. I poured the honey berry juice and add some yeast energiser and nut... This lead me to a problem. Oh yes topped it up with water and pitched yeast . Now i have this stuff that looks like a lava lamp from my dorm room. Is it OK to stir it after i have pitched the yeast.


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Old 01-07-2013, 11:46 PM   #2
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I have a friend how is a bee keeper . This is goof for free honey. The honey i started with was soled so i reconstituted it in a water bath. I used the wife juicer and juiced some black berries. I poured the honey berry juice and add some yeast energiser and nut... This lead me to a problem. Oh yes topped it up with water and pitched yeast . Now i have this stuff that looks like a lava lamp from my dorm room. Is it OK to stir it after i have pitched the yeast.


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Yeah you can stir it, I tend to aggressively stir my wines a couple times during the primary. What you have there is just pulp and it will settle out as fermentation progresses...but you will have a thick layer on the bottom that you will carefully have to rack off of.
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Old 01-07-2013, 11:47 PM   #3
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On closer inspection is the layer on the bottom your honey? Or is it pulp on top?

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Old 01-08-2013, 12:10 AM   #4
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Yes that is the honey, then yeast then, pulp weird . It is not like beer at all. But hell it got alcohal in it.
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Old 01-08-2013, 12:34 AM   #5
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I would like to start by saying thanks. I am not much of a wine mead maker. I took a long plastic spoon washed it in one step and stirred the heck out of it.

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Old 01-09-2013, 12:07 AM   #6
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I was wondering if i need to top up my ferminters or just leave them be?

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Old 01-09-2013, 12:10 AM   #7
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nothing bad will happen to them now in primary fermentation but I like to keep them topped up as much as possible. You just need to be carfull the first few days to make sure it does not foam out the airlock. If they seem calm enough then go ahead and top up to just below the neck.

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Old 01-11-2013, 01:16 AM   #8
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Is it ok to degas your mead in the first week of fermintation

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Old 01-11-2013, 03:12 AM   #9
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Shake the hell out of it till you reach the 1/3 sugar. Break then leave it alone.

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Old 01-11-2013, 01:49 PM   #10
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Is it ok to degas your mead in the first week of fermintation
It is going to kick out CO2 until it is finished fermenting. A mute point to try to degas so early. I never put an airlock on any wine/mead until 2/3 sugar break and stir twice a day until that point.
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