Last Activity:02-19-2015 3:46 PM
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Posted in thread: Stone gets on board w/ Clarity Ferm on 01-23-2015 at 08:15 PM
Posted in thread: Cap Management on a Big, Slow Fermentation on 12-19-2014 at 12:03 AM
1.072 just now... Considering the current gravity it's surprisingly not cloyingly sweet (the
alcohol, tannins and acidity are balancing it quite nicely right now... hopefully that
continues when it ge...
Posted in thread: Processing frozen blueberries? on 12-13-2014 at 05:01 PM
You mention the sg is around 1.160, then you said earlier the starting sg was 1.120, which is
it? I don't think yeast will work in a must that is 1.160. An aside, I always add 2 cups of
lemon juice.I ...
Posted in thread: Cap Management on a Big, Slow Fermentation on 12-13-2014 at 04:48 PM
1.086 this morning. Nice acidity, noticeable alcohol (of course) but not boozy or fuselly.Still
making slow, steady progress... :)
Posted in thread: Cap Management on a Big, Slow Fermentation on 12-11-2014 at 01:24 AM
I'm going to need proof on taking 1.160 to 1.000. That's 21% and not trivial. Especially with a
yeast that has a 14% ABV tolerance. Sure, I've seen yeast push and extra 2% or so, but not 7%.
Your 115 ...
Posted in thread: Cap Management on a Big, Slow Fermentation on 12-10-2014 at 09:38 PM
I'm assuming the nuclear option is champagne yeast (which would be my contingency plan if the
D47 craps out on me), but I'm curious as well. :)I didn't realize yeast would get stressed by
so much suga...
Posted in thread: Cap Management on a Big, Slow Fermentation on 12-10-2014 at 02:37 PM
Well, I have a tendency to mess things up, so... :)I did overshoot my OG a bit (I was targeting
1.150 - 1.155), but let me explain where I came up with that: I'm counting on the 12# of
blueberries to ...
Posted in thread: Cap Management on a Big, Slow Fermentation on 12-10-2014 at 12:44 AM
So this blueberry mel has gone from 1.160 to 1.102 in a little over a week. Not terribly slow,
but at this point I'm not sure what to do about the cap as I thought it would be further along
at this po...
Posted in thread: Comparing SNA Protocols on 12-05-2014 at 08:58 PM
I got the 2:1 Fermaid-to-DAP ratio originally from Curt Stock and then also from Steve Piatz's
book. Hi-test's honey spreadsheet calls for an even ratio, added in three decreasing amounts.
Posted in thread: Nutrient addition volcano on 12-05-2014 at 08:50 PM
You should also be stirring your mead a couple of times per day to degas (excessive CO2 is not
healthy for yeast); I use a wine degasser/stirrer attached to my drill, but you can just use a