Recent content by billdini

How would I push % up? Should I use more enegizer and nutrient? How do I tell what levels to maintain on either? If you have any info on how to push % in any wine using ec-1118 I would like to hear from you. I'd like to max the %.

I brewed mead for the first time and somehow I have this funny fuzzy growth in the bottles. It was clear, now its not. Coul I be looking at unwanted bacterial growth or just not enough settle time?

Thanks guys you both gave me some great info. I was going to try other types of purafication in my next batch, see if that makes a difference.

I know that some comercial wine labels mention sulfites. I was wondering how that happens. Like in the case of may banana wine, I used campden to stop the ferment cause I liked where it was and its the only one of 3 batches that I did that to and it gives me headaches. I've heard of sulfites...

I started with a 1.1 sg. The yeast claims it can go to 18%, so I figure ill just keep it at 1.03 as long as I can.

No, I doubt that you killed your yeast, if it worked with bread yeast it'll work with the good stuff. I would recomend finding the leak so you can really see what's going on. If your used bread yeast, which is pretty active yeast compared to brew yeast, you may just be seeing the "lag time" some...

I have a 6 gallon carboy of mead going, its at abou1.06 right now and I'm using cr1118. I was wondering about raiseing the alcohol level, you see the 3 previous batches came to 8% in the vinometer. So if I add more honey toward the end of ferment can I drive the % up? At what point should I add...