Last Activity:02-06-2013 11:04 AM
Posted in thread: raspberry cyser on 08-30-2011 at 02:29 PM
Cold stops pectic enzyme from working. Alcohol diminishes its effects so the farther along your
fermentation is (higher ABV) the less effective it will be. I see a lot of recommendations to
add it to ...
Posted in thread: Is it Stuck ? on 06-01-2011 at 03:56 PM
With that original and final gravity, you're around 11-12% ABV. Assuming you used bread yeast,
you should be perfectly fine as that is about the most bread yeast can take. I would go with
Posted in thread: Cranberry Vanilla Melomel on 05-27-2011 at 09:20 PM
AZ IPA,I did not add any campden tablets or k-sorbate when I added more honey and it looks like
you are correct... The gravity on 5/24 was 1.032 (I forgot to take a gravity reading when I
added the ho...
Posted in thread: Carboy/ Keg Cleaner Giveaway on 05-26-2011 at 06:27 PM
Posted in thread: Cranberry Vanilla Melomel on 05-25-2011 at 05:17 AM
Ok... this is my 4th batch of mead. I've been lurking in the background, reading a lot and
trying to learn as much as I can. I'm posting this recipe and my methods mostly so I can get
feedback on what...
Posted in thread: Want feedback on Spanish Sangria Mead Recipe on 05-20-2011 at 03:09 AM
Sounds like a good plan! Only thing I would watch out for is the oak chips. 3 weeks may give
you more oak flavor than your really want. I've known people that left them in for a week and
got an overpo...
Posted in thread: Medieval Burnt Mead! on 05-20-2011 at 02:54 AM
OK, so don't kill me. I haven't read through the whole thread. Has anyone tried using an oven
to get good caramelization of the honey without risk of burning (or constant stirring)? What
I'm thinking ...