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12-12-2011, 12:13 PM
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#111
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Senior Member
Join Date: Mar 2011
Location: Kensington
Posts: 514
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Quote:
Originally Posted by Mia
Any ideas on how to make it less sweet but with the same flavor? I'm not a big sweet wine drinker.
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Less honey? |
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12-13-2011, 01:16 AM
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#112
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Junior Member
Join Date: Aug 2011
Location: Gig Harbor
Posts: 5
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you wrote:
You also have to make sure you've actually fully attenuated. What was the OG, and FG? What yeast was used?
Looking at the posts in my thread, it looks like many people are still unfamiliar with early staggered nutrients, CO2 removal for teh first 7 days, and pitching plenty of HYDRATED yeast.
Any ideas on where I can read and learn more this?
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12-13-2011, 03:14 AM
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#113
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Senior Member
Join Date: May 2010
Location: Boise
Posts: 239
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__________________
"Gaurd your honor, let your reputation fall where it will, and out live the bastards."
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01-19-2012, 02:01 PM
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#114
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Senior Member
Join Date: Jul 2010
Location: Orlando, FL
Posts: 176
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I was just curious. I was planning on making my first mead with my brother this leap year and letting it chill to the following leap year. Do you think there would be any issues in keeping mead made from this recipe around for 4 years? Thanks in advance for any advice you can give 
__________________
Primary -
Secondary - Sadie's Deuce Chocolate Stout
Bottled - Raspberry Tart Ale, Oaked IPA, Butternut Squash Porter, APA
Kegged -
Upcoming - Mint Chocolate Stout, Imperial Milk Stout
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01-19-2012, 05:12 PM
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#115
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Senior Member
Join Date: Mar 2011
Location: Kensington
Posts: 514
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As long as you take it off the lees.
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01-20-2012, 12:24 PM
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#116
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Senior Member
Join Date: Jun 2007
Location: Nebraska
Posts: 6,887
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I still have a bottle of mead from 1999, so yeah, it'll keep.
You might want to read up a little bit on sulfiting mead, as this will help preserve it (mainly stave off oxidation).
__________________
Malkore
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10
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01-20-2012, 02:42 PM
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#117
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Senior Member
Join Date: Jul 2010
Location: Orlando, FL
Posts: 176
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thanks for the feedback. What does 'take it off the lees' mean?
I will def look into sulfiting it for sure
__________________
Primary -
Secondary - Sadie's Deuce Chocolate Stout
Bottled - Raspberry Tart Ale, Oaked IPA, Butternut Squash Porter, APA
Kegged -
Upcoming - Mint Chocolate Stout, Imperial Milk Stout
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01-21-2012, 12:59 PM
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#118
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Senior Member
Join Date: Mar 2011
Location: Kensington
Posts: 514
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Lees. All the crud that settles to the bottom, especially dead yeast. Rack the fluid off that stuff.
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01-21-2012, 02:37 PM
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#119
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Senior Member
Join Date: Jun 2007
Location: Nebraska
Posts: 6,887
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Quote:
Originally Posted by huesmann
Lees. All the crud that settles to the bottom, especially dead yeast. Rack the fluid off that stuff.
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But ONLY after fermentation ends, which shouldn't take more than about 3 weeks if everything is 'perfect' for yeast health and its not a huge O.G.
__________________
Malkore
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10
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04-20-2012, 04:57 AM
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#120
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Junior Member
Join Date: Apr 2012
Location: Phoenix
Posts: 3
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I tried using Wyeast sweet mead yeast in my two of my three gallons of JAOM I have fermenting. It didn't activate. After doing some reading, I saw lots of references to this strain being problematic resulting in many stuck fermentations or even no fermentation whatsoever. I repitched with bread yeast and all three are bubbling nicely now.
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