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Old 12-12-2011, 01:13 PM   #111
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Any ideas on how to make it less sweet but with the same flavor? I'm not a big sweet wine drinker.
Less honey?
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Old 12-13-2011, 02:16 AM   #112
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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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Old 12-13-2011, 04:14 AM   #113
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http://www.homebrewtalk.com/f30/what...ed-nhc-183897/

Here

:-)
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Old 01-19-2012, 03:01 PM   #114
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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

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Old 01-19-2012, 06:12 PM   #115
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As long as you take it off the lees.

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Old 01-20-2012, 01:24 PM   #116
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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).

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Old 01-20-2012, 03:42 PM   #117
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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

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Old 01-21-2012, 01:59 PM   #118
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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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Old 01-21-2012, 03:37 PM   #119
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Quote:
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Lees. All the crud that settles to the bottom, especially dead yeast. Rack the fluid off that stuff.
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.
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Old 04-20-2012, 05:57 AM   #120
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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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