Last Activity:12-03-2016 7:04 PM
Likes Given: 97
270 Likes on 230 Posts
Posted in thread: To rack or not to rack? on 12-03-2016 at 03:54 PM
Let it sit. 7 days is nothing.
Posted in thread: Bottling Mead? on 12-03-2016 at 03:19 PM
pretty much, just sanitize, fill, and seal. Though, you might want to use some potassium
metabisulfite and sorbate to stabilize.Fixed it for ya.
Posted in thread: Yeast versus sweetness on 12-03-2016 at 03:13 PM
It's your choice really. If you ferment dry with EC-1118 you would normally stabilize the mead
with potassium sorbate to prevent renewed fermentation before sweetening. People do this all
the time. An...
Posted in thread: Session Cider on 12-02-2016 at 06:46 PM
What a light weight... :)My first thought is to get your juice from apples that are low in
sugar. But you'd need to be able to press them. Juice that's made for table drinking is going
to be 1.050 - 1...
Posted in thread: How Many Gallons of Mead 2016! on 12-02-2016 at 01:44 PM
+ 6 gallons Hibiscus short mead+ 2 gallons short mead1097.5+6+2 = 2005.5 gallonsUmm... 1097.5 +
8 = 1105.5
Posted in thread: Low acid apple juice - good or bad? on 12-01-2016 at 09:39 PM
pH is measured with either narrow range litmus strips (remember high school chemistry?) or with
a digital pH meter.pH is a measure of the strength of acid. TA (titratable acidity) is a
measure of the ...
Posted in thread: Cider and Kegging on 12-01-2016 at 03:42 PM
I've gotten away with not stabilizing, providing it's kept cold enough. The key is to get the
cider clear of all yeast first - either by cold crashing, fining, or just letting it clear on
its own - be...
Posted in thread: Low acid apple juice - good or bad? on 12-01-2016 at 01:16 PM
Acid and tannin are required components of a well balanced cider. With low acid your cider will
be bland and lifeless. It'll also taste sweeter than it really is. Taste is, of course,
subjective so yo...
Posted in thread: Wine business! on 11-30-2016 at 02:30 PM
Probably better to ask that question here -
Posted in thread: Cider finishing questions on 11-30-2016 at 01:33 PM
Adding sorbate to an active ferment is a bad idea. Injured yeasts produce off flavors that
don't always age out. It's far better to let the fermentation finish completely and rack off
the lees so ther...