Recent content by 9mmruger

No, I put them back into the pot, and put the pot into a sink of hot water to keep the curd warm while cheddaring. As the curd cheddars and additional whey collects, I will drain off the whey.

I made a 5 gallon cheddar this weekend. After cutting a cooking the curd, they were perfect. I used 5 gallons of Spartan whole milk. 2 tsp of Cal Chloride, 3/16ths dry calf rennet. (Also the culture). Raised milk temp to 86. Put in culture, let it age for 45 minute. Added Cal Chloride...

Did you cheddar the curds?

I use Spartan Brand whole milk. I get great curd with it. 1 to 2 gallons I use 3/4 tsp calcium chloride and 1/16 tsp of dry calf rennet. Of course the starter that I need depending upon the cheese. Here is a pix of my last weekend cheddar in the press. Second pix is of my Blue Stilton from...

Happened to me last night too! ;)

I started a BOMM yesterday, and it is perking away this morning. :ban:

It looks wonderful.

Thank you all for the replies.

When using oak chips, I understand, according to what I have read, that you boil them and then let them soak for a bit. When adding to the mead, do you put in the "broth" as well as the chips, or chips only?

I personally would rack it off into a secondary. It will continue to work.

Unlike beer, mead will benefit from de-gasing by either stirring it gently or sloshing it around in the fermenter. This removes excess carbon dioxide and makes the yeasties happy.

It could always be blended into another batch as well. Why waste it? :mug:

+5 Blueberry Pomme = 1603

Have you agitated it to degas it at all?

loveofrose, thank you so much for this thread. I have read this in it's entirety. Great information. I am ordering the 1388 today as this is on my list to do. I have one mead in progress right now and it is going along nicely. Have made the step nutrient additions and stirred to degas every...