Last Activity:09-09-2015 7:02 PM
Likes Given: 30
182 Likes on 167 Posts
Posted in thread: T-58 mead on 08-23-2015 at 07:17 AM
One of the handy things about using moulded plastic bottles, is that the shape of the feet make
for good containers for the lees - but invariably you need to carefully cut the top off to be
able to ra...
Posted in thread: T-58 mead on 08-09-2015 at 02:03 PM
I doubt you'll end up with the result you mention m1k3. That's a tiny amount of honey made up
to 5 gallons. Honey isn't like any mash. It's 100% fermentable and if there's enough nutrition
that the li...
Posted in thread: Mind trip mead on 06-07-2015 at 06:22 PM
Bloody hell! That's very, very purple..........:D
Posted in thread: Mead super reaction to yeast? on 04-12-2015 at 07:47 AM
Yes, the foam eruption tells you that fermentation was occurring because as soon as you gave it
new particulates, the dissolved CO2/carbonic acid nucleated out as foam (which in turn tells
you that pr...
Posted in thread: Mead finished too dry on 03-15-2015 at 09:30 PM
If you are determined to sweeten it some, then if it were mine, I'd rack it into a bucket to
get it off the lees, add the sulphite and sorbate for the total amount, then add some small
increments of h...
Posted in thread: 2 questions on 03-01-2015 at 04:21 PM
Lemon ? Don't put them in whole.or chopped as the white pith can impart a bitter flavour.I'd
suggest you get unwaxed lemon, zest the out side and add that, then remove all the pith and
inner skin so y...
Posted in thread: Fermentation temps?? on 03-01-2015 at 04:12 PM
There is no real "set" temp. It's basically yeast dependent.For example, D47 has been found to
produce high fusels when fermented above 70F/21C, whereas K1-V1116 has a much wider temp range
yet lower ...
Posted in thread: First time mead making on 01-09-2015 at 06:53 PM
And don't use that PITA sweet mead yeast either.D47 would be better just keep the ferment below
70F/21C until it's completed. It may taste hideous when young, and raspberry can be very weird,
so you m...
Posted in thread: Charcoal filtering on 01-09-2015 at 06:48 PM
Ahh, another coffee aficionado, and I have to tell you the best cup of coffee I ever had came
out of a porcelain percolator that set atop a wood campfire. It was about 30 years ago, but
it's still the...
Posted in thread: Maple Wine Yeast Nutrient Help on 01-09-2015 at 06:27 PM
buzzerj, just as a pointer/tip, K1-V1116 isn't a champagne yeast. It's the Montpellier strain.
Very robust and has the "killer" factor, plus it has a mega wide temperature range and will do