Recent content by 056r

Sweet got in just in time.

I'm in!

Only 2 months old? Stash it somewhere for ~6 months and give it another taste/smell. 2 months is very young for a wine. +1 on running it through some copper or stirring it with a copper spoon/paddle/tube.

Its completely normal for a liquid that has undergone fermentation to have dissolved CO2 in it. That is why you have to degas wine before clearing/bottling.

Yep that's about it, remove airlock, take sample, test sample, return sample to carboy OR sample is consumed for "testing" purposes.:mug:

Awesome threadjacking guys seriously. Back on topic, reusing lees from a batch of mead. This usually isn't common practice because the high levels of alcohol that are generally produced in a mead are very hard and stressful on the yeast that you use. Reusing yeast is much more common in beer...

Knocking it out of the park on your first post, well done. :mug:

From what i have read people prefer to use raw unprocessed honey in their meads if they can due to arguably better flavor and aroma. Their price on 60lb buckets seems really reasonable if you can pick it up locally without having to ship it. There shouldn't be any difference in process at all.

I'm confused as to why you dumped it? Its next to impossible to stop a fermentation (short of pasteurizing) before all the fermentable sugar is gone. If you wanted it on the sweet side you should have just let it finish fermenting, racked it off the lees, stabilized with sulfite and sorbate...

Find a local apiary and inquire as to their bulk honey prices. Most will be glad to sell you any amount you want esp if you bring your own container.

There was a thread not too long ago about making a quick cheap degasser/ aerator by cutting up a plastic clothes hanger.

If it was already pretty carb'd aging it another 2 days you might end up with bottle bombs. If the cider is still cloudy and the bottles are carbed already there is probably still active fermentation going on.

Roadymi is correct you should be checking one every several days/daily to see how carbonated they are. The rate of fermentation is an uncertain thing and guessing about something that is carbing in bottles is a recipe for bottle bombs.

It definitely sounds like the honey was not completely integrated in the first place. It can be kind of tricky and it takes ALOT of stirring especially if its already crystallized when you add it. Even when liquid it can be difficult to tell when it is fully dissolved.

They work pretty well from what i've seen. there are videos on youtube of people using them.