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Posted in thread: My Primary Fermentor for Mead is a: on 12-29-2012 at 02:26 AM
I do all mine in carboys with airlocks. I have a blueberry melomel that was in danger of
overflowing, so I drained a bit out and it settled at a happy point and hasn't threatened to
Posted in thread: Food coloring. on 11-18-2012 at 07:34 AM
Add blackberries or blueberries.You can use red and blue synthetic dyes, too. They are
typically non-reactive and are regulated for chemical content. But if you use enough you will
most certainly impa...
Posted in thread: JAMO- That's a lot of lees (not that I'm worrying or anything...) on 11-13-2012 at 07:52 PM
I have the absolute DUMBEST question in the history of mead...how in the world, do you get all
that debris out of your carboy?Make sure you cut your fruits into small enough pieces so you
can get them...
Posted in thread: After fruits added, whats next?? on 11-04-2012 at 09:18 AM
Distilled water.Why not spring water? It's my understanding that spring water has minerals that
are helpful to the growth of yeast, whereas distilled water has been stripped of all that
Posted in thread: Mead question 1 gal batches on 11-04-2012 at 06:22 AM
Dealing with 1 gallon batches is kind of a pain in the ass. I have four going now and I won't
do it again due to the work of racking each individually. I'd much rather do as you suggested:
start it al...
Posted in thread: back sweetening without sorbate on 11-04-2012 at 05:06 AM
A second way is to feed the mead until the alcohol tolerance is reached, and then feed some
more. The issue with that is that you can 18% ABV sweet rocket fuel for a few years.So
essentially the only ...
Posted in thread: Help on 11-04-2012 at 05:00 AM
...and even then it's ONLY when you actually need to get the batch off the yeast (for Lalvin
71B).Can you elaborate on this? I didn't know you were supposed to rack 71B early.
Posted in thread: Over oaked! on 11-03-2012 at 02:02 AM
Let it age.
Posted in thread: Show us your Mead in a photo!!! on 11-03-2012 at 01:34 AM
Sorry, missed your questions the first time I read this. The reason we use air locks is to keep
outside air out while still venting out the CO2 that is created in the fermenting process. So
Posted in thread: Whole apples for cyser??? on 11-03-2012 at 01:20 AM
Apple pressing season *just* ended. You can probably find tons of inexpensive cider from your
local farmers market.