Recent content by berk2027

That's could be the problem there. The raspberry staining the paper. When I tasted some it was way to sharp the chalk has solved that for me tho So if it was just stained then I'm not to worried now as tastes still sharp just not ridiculously sharp like it was and fermentation is ok now too

I used universal indicator paper for the ph reading and it went dark red but In between the 1 and 2 colours on the chart

I used 3 lb honey and a 1lb raspberrys as a gallon batch yeast nutrient and citric acid it's been fermenting well again till today now it's slowed right down

I all I've made a gallon of raspberry mead it's been fermenting well for the last few days but today It wasn't I checked the PH and was about 1.5 so very acidic I've added 7g of precipitated chalk do u think that this will help Thank you

i think any sweeter would be to much for me I added extra honey as a way to get rid of some of the heat it had and do give more of a honey flavor . Its sort of worked its changed to a more pleasan honey flavour instead of wine and the heats still there but not as intense nice think it will be...

Being that sweet does tast ok so gess ill leave it alone it hasn't bubbled or anything for last few days tastes good infact reckon it about 14% is that about right

Salisbury is in Wiltshire

Ok ya it hasn't moved since i started it gravity after tat extra honey is 1026 is that to sweet ???

It's been fermenting for about 4/5 weeks 4.5 lb of honey 15 g citric acid 15 g yeast nutrient Water to bring up to a gallon Og was 1114 Gravity now is 1006 But I have added 340g of a local honey as I didn't think it was sweet enuff

My airlock of mead seems to be pulling air into the demi Jon but the beer beside it is still working correctly

Ok thanks that has put my mind at rest. And it is quite strong as well so even better

I've just racked off my mead for first time. I tasted some but I've never tryed mead and to me it tastes like a wine to me is that right

Well here's my first ever mead I started this morning only a gallon 4.3 lb of honey went into it along with lemon juice and yeast nutrient.Made a starter with a desert wine yeast in a pint of honey , spray malt Yeast nutrient and citric acid about 24 to 36 hours before hand and its bubbling like mad

I mixed a few recipes together. I used 1lb 4oz - oatmeal. 8oz - rye. 6oz - black malt ( whole ). 10oz - crystal malt ( crushed ). 12oz - chocolate malt ( crushed ). 75g - hops 1lb 1oz muntons spray malt extra dark. 4oz - chocolate powder. 2 tins of coopers liquid malt 1 dark 1 light

I ment that I have a lot of minute pieces of the crushed grain left in amongst the liquid I didn't strain it very well into the fermenter