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Old 01-04-2014, 05:34 AM   #1161
A50SNAKE
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Originally Posted by chickabeelane View Post
Just filtered a cherry melomel
very nice, can I ask, how do you filter your 1G batches?


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Old 01-04-2014, 06:59 PM   #1162
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Here's the sweet mead I made.. it's very sweet

15lbs of honey
yeast extract
wyeast 4184
stabilized with potassium sorbate
cleared with super kleer kc







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Old 01-04-2014, 11:52 PM   #1163
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Originally Posted by A50SNAKE

very nice, can I ask, how do you filter your 1G batches?
It was actually almost 3 gallons that I separated into 2 one gallon batches. I used a mini jet filter worked great, and I swear it tasted better after too.


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Old 01-06-2014, 08:16 PM   #1164
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Originally Posted by chickabeelane View Post
It was actually almost 3 gallons that I separated into 2 one gallon batches. I used a mini jet filter worked great, and I swear it tasted better after too.
I too have one of these and have actually run 10 gallons through it once, the last 2 gallons went quite a bit slower so I would recommend sticking to only 5 gallons per filter set. Also use a 1% solution citric acid and water. Run about 1gal through the filter pads before filtering the actual beverage. The first time I used it without doing this and ruined my 1 gal batch, made it taste like paper filters.... That one is still in solitary confinement until it shapes up.
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Old 01-08-2014, 12:28 AM   #1165
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Originally Posted by chickabeelane View Post
It was actually almost 3 gallons that I separated into 2 one gallon batches. I used a mini jet filter worked great, and I swear it tasted better after too.
ah, ok I have that same mini jet, I use it for my wine batches, but they are usually 5 G batches, so I was just not wanting to "waste" a filter from a 5-6G batch on 1G batches...but I couldn't think of an easier/effective way

thanks for your reply.
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Old 01-09-2014, 07:57 PM   #1166
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Nice sweet dessert pear melomel just bottled.



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Old 01-13-2014, 03:37 PM   #1167
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Mixed Berry Mead I started back in April. Been Bulk aging until I bottled it a few days ago:


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Old 01-13-2014, 04:30 PM   #1168
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The current gang complete with aptly novel names... from screen left to right:

(1) No. 1 Nectar; my first short gallon mead after stabilising it, then cold crashing it in the freezer, and finally adding positive and negative finings. (Currently bottled in some recycled Leffe and Grolsch bottles, one of which I've added cinnamon and vanilla extract).

(2) Mr. Bungle (named because my housemates and I had a fantastically tortuous time trying to rescue my closed bung from the demijohn when shaking the must); my second gallon mead chocked full of about 4lbs (~1,900g) of honey, and

(3) Wizard's Socks; my ghettotastic half gallon brew of fly agaric and lemon infused mead (named because of the day or so I left the ingredients to stew in muslin stockings before adding the honey and preparing the must).


You ferment fly agaric (Amanita Muscaria) in your brew? The mushroom has toxins which will (not can) severely damage your liver and kidney's. I've never understood why people wish to consume muscimol and ibotenic acid.
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Old 01-13-2014, 05:40 PM   #1169
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You ferment fly agaric (Amanita Muscaria) in your brew? The mushroom has toxins which will (not can) severely damage your liver and kidney's. I've never understood why people wish to consume muscimol and ibotenic acid.
I'm missing the point! This about PHOTOS of Mead or a Lecture on mushrooms?
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Old 01-13-2014, 10:52 PM   #1170
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I'm missing the point! This about PHOTOS of Mead or a Lecture on mushrooms?
The point is the poison in the Amanita Muscaria (Fly agaric) 'mushroom' can severely damage your kidneys and liver. Since someone in this post is 'brewing' it and has posted it in this thread, I feel it is important for others to know.

Sorry the warning has bothered you Southern Yankee.


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