Last Activity:12-11-2014 10:39 PM
Likes Given: 26
174 Likes on 161 Posts
Posted in thread: Blackberry JAOM on 11-09-2014 at 04:52 PM
I just found a 1-gallon jug of Blackberry JAOM (3.5 lb honey, 12 oz Blackberries, a hand ful of
raisins, packet of dry bread yeast, water) that has been sitting in primary for over 2 years (I
know, I ...
Posted in thread: 1st Batch of Mead - B-Nektar Black Fang Style? on 11-08-2014 at 04:25 PM
Any wine yeast will ferment this dry. Honey isn't like malt, it's pretty much completely
fermentable, as is any fruit sugar in the puree.Mead types aimed at the beer market aren't
easy.I'd say you're ...
Posted in thread: Wyeast vs dry yeast on 11-08-2014 at 04:18 PM
Whereas I like to ensure that when I inoculate, I like that I will always have enough yeast
cells for batches up to 5 gallons, which I do with dry yeasts.Not so with liquid yeasts where
starters have ...
Posted in thread: Wildflower Traditional on 11-03-2014 at 07:00 PM
Stir it at least once a day (gently/carefully) until it hits the 1/3rd sugar break.Your pic
shows it to be dangerously close to the top of the bucket, for my liking anyway........Or you
could draw off...
Posted in thread: Mead Foam? on 11-03-2014 at 06:53 PM
It can do. It's frequently recommended to stir mead ferments at least once a day until you hit
the 1/3rd sugar break.Plus if you add anything (nutrients, fruit, spices,etc) during the
ferment, it's sa...
Posted in thread: DAP vs Feramid K on 11-02-2014 at 08:52 PM
-----snip-----Alone, Fermaid K does not have enough DAP, so you have to supplement with pure
DAP. -----/snippage-----Meh! Dunno about that Bray. FK provides 120ppm per gramme per litre.
Whereas DAP pr...
Posted in thread: yeast nutrient/energizer in JOAM variant on 11-01-2014 at 06:21 PM
easier to follow, that the first one is a bit more "mead related".........
Posted in thread: First time mead - hoping for some advice on 10-27-2014 at 11:15 AM
reply posted at the thread where you've included the picture........
Posted in thread: First ever mead batch! - starthistle honey on 10-27-2014 at 11:13 AM
Sorry, mis-read your gravity numbers.....So, 1.122 (not the 1.142 I read it as - wasn't wearing
my readers) and presuming that finished is 1.000, the drop of 122 points equates to 16.57%
Posted in thread: First ever mead batch! - starthistle honey on 10-27-2014 at 10:56 AM
To expect a finished batch that tastes like "watered down honey", is too much.If it fermented
to tolerance (18%), you'd have only 9 points of residual sugar (presuming dry at
1.000).Champagne yeast wi...