Newest Threads

**opus345** · 08-20-2012, 05:35 AM

Quote:

Originally Posted by CreamyGoodness

Fatbloke, I believe it was, said that d47 will make this recipe very dry. FYI.

Now I do trust Fatbloke's experience, but I made side by side one gallon batches, one with Fliechmans and one with D47. The bread yeast was sweeter and the D47 was drier, but I don't think you would call it very dry. There was a very nice residual sweetness and I would use D47 again. You do need to pay attention to the ferm temps with D47 and try to keep them below 68F.

Vox · 08-20-2012, 08:34 PM

Quote:

Originally Posted by CreamyGoodness

For the record, none of your pictures show anything visibly out of the ordinary at all.

Aside from prayer and/or superstition, I would avoid "doing" anything at all with this for the next couple months. Just let God, the faeries, and science do its thing.

Lol ok.

Vomtaylor · 08-24-2012, 05:14 AM

I made this about 2 months ago and ran a blow off tube. I only get slight bubbles. No kraousin (sp). Pitched WL sweet mead yeast. WLP720. Just pulled a sample. It's good, really sweet. Any thoughts? The fruit is all still floating too..........?

**Bigbeavk** · 08-25-2012, 01:20 PM

The fruit doesn't always sink. Just leave it alone until it clears then bottle.

rack04 · 08-25-2012, 01:31 PM

What is the typical serving temperature?

tulsabrewdaddy · 08-25-2012, 02:23 PM

Been almost 5 months, the fruit is falling and it's still not clear....thoughts?

**CreamyGoodness** · 08-25-2012, 03:13 PM

Quote:

Originally Posted by tulsabrewdaddy

Attachment 73088

Been almost 5 months, the fruit is falling and it's still not clear....thoughts?

Have you jostled it perhaps?

In any event, I would give it more time. Who knows what variable might be at play here.

tulsabrewdaddy · 08-25-2012, 03:19 PM

Quote:

Originally Posted by CreamyGoodness

Have you jostled it perhaps?

In any event, I would give it more time. Who knows what variable might be at play here.

No it has been in a temperature controlled fridge the whole time. I'm thinking about moving it to a secondary to see if that helps.

CheeseSarny · 08-25-2012, 04:15 PM

Hey all first time poster.

I decided to try the recipe and everything was great, until I went to check it today and saw some brown... stuff on top.

Any idea what it is? Should I be worried?

**CreamyGoodness** · 08-25-2012, 04:32 PM

Fear not the yeast goo. When the mead clears, you can rack the mead away from the goo using a rubber hose. Seriously, I get it all the time.