Recent content by DashCooper

oh, this mead hasnt been sitting NEARLY long enough.. i just wondered what the process was for clearing darker meads. It makes sense to check it during a hydro check. It's been pretty amazing so far; this mead is two months old- just now racked a third time. Its darkened considerably without...

With dark meads, how do you know if its done clearing? I have a blueberry mead that is so dark I can't shine a dive flashlight through it. How with I know when its done clearing?

I racked my large batch since I noticed that it had dropped quite a bit of sediment and I hadn't seen any more evidence of clearing or fermentation in weeks. after racking I used sparkeloid to help it. it's only been a few days and there is already just as much sediment on the bottom of this...

that's good that it's still sweet for being so dry. I didn't cold crash this big batch (about 6 gallons) for fear it would just pick up again later. I just let the yeast do it's thing till it killed itself. I have a gallon of dry ginger mead that is clearing now.. kinda excited to try that...

quick update* the big batch's airlock stopped bubbling. Gravity is currently 1.026 which to my taste is sweet, but pretty frickin' delicious. I'm letting it sit for 2 weeks before I rack to clear. I'll be sure to check gravity again at that time to make sure it's done fermenting...

lol for a minute there I thought you meant Girl Friend exchange.

you could always drink em..

WLP720 has a 15% tolerance.. IF this is accurate I should be left at 1.020 based on the reviews this yeast strain is a bit more ambitious... what's another 5lbs of honey... (eye roll)

from the sound of it, I'd have to bottle my wine in order to pasteurize. It's nowhere ready to bottle as I haven't had any time to clarify it.. I've only just racked it into the secondary last week and the stuff is still opaque orange. I'm thinking another two weeks to rack again, unless I...

White Labs WLP720 sweet mead/wine yeast I think I'm actually going to stop it around 1.020 if I can. I'm not sure what pasteurization entails.. doesn't that affect the flavor?

ok. I'll give it a shot!

start a blog. keep it private or make it public. I've heard you could even start at thread on this forum for tracking progress. ( then it may be edit others as well). :-)

my dad used to not wear a suit when checking his hives.. but one of his hives last year got aggressive (they suspected Africanized) as in they chased him back to the house and stayed there for several hours. they eventually calmed down, but they ALWAYS wear suits now. my point is, with the...

I may try that with a smaller batch.. how long ago was that? and how did/had it kept in the bottles? the reason I ask is that I've read, campden doesn't kill wine yeast. It kills wild yeast. so while it will seemingly stop fermentation for a while, the yeast (over time) will regenerate and...

my 5-6 gallon batch of mead is about where I'd like it to stop. it's at 11% abv with an S.G. of 1.043. I'm shooting for 12-13%. what do I do to stop this thing? I've heard/read about different methods, but I don't know what the best way to act is.. do I add sulfates? cold crash it? I need...