gooders

LATEST ACTIVITY

• Posted in thread: Quick mead recipe on 03-13-2011 at 03:15 PM
  Many thanks again for all your help. I really appreciate your words of advice. I think I am
  going to go with the recipe Medsen as kindly posted. I love the detail and this gives me
  confidence, will no...

• Posted in thread: Quick mead recipe on 03-03-2011 at 12:27 PM
  Cheers Fathand I will check it outI guess if it sounds too sweet i can adjust acordinglyPaul

• Posted in thread: Quick mead recipe on 03-02-2011 at 07:49 PM
  Hi AllCan anyone offer some advice please? I have some mead that I am bulk aging at the moment
  and it looks great, i followed a classic recipe and I understand it is going to take a long
  time for it t...

• Posted in thread: Help With Fermentation on 01-30-2011 at 08:05 PM
  Hi fatblokeI have space in the carboy after the last rack, would you advise that i then
  transfer into gallon jars to age to prevent oxodisation? Thanks paul

• Posted in thread: Help With Fermentation on 01-22-2011 at 11:41 AM
  Thanks for your advise everybody! I have an update and really would appreciate your thoughts
  again.I stabalilized with potassium sorbate and Camden tablets, took a gravity reading and an
  acid test. Th...

• Posted in thread: Help With Fermentation on 01-01-2011 at 06:24 PM
  Thanks Ken that is encouraging. I will stabilize if the gravity falls no further and leave to
  clear, i did indeed leave the main yeast cake behind so fingers crossed no more racking will be
  neededchee...

• Posted in thread: Help With Fermentation on 12-31-2010 at 03:56 PM
  Thanks fatbloke. I am down in Battle near hasting so may well pop along and get some samples.
  Really appreciate the help from you both with your advice I am hopeful of a good
  resultCheersPaul

• Posted in thread: Help With Fermentation on 12-31-2010 at 09:36 AM
  Right, thanks very much for the info, i will keep an eye on the gravity and if it does not move
  then i will assume it is stuck. Would I be right in thinking that it would be best to stabilize
  and let ...

• Posted in thread: Help With Fermentation on 12-29-2010 at 09:02 PM
  HiIt started at 22 litres.The yeast was called ritchies sauternes yeast, I was told to use a
  high alcohol yeast and his was what the local hombrew show had, sorry i have no more details
  but a link to ...

• Posted in thread: Help With Fermentation on 12-29-2010 at 05:46 PM
  Thank you for taking the time to replyI used a sauternes yeast and also used a yeast nutrient
  but no acid blend. I also forgot to take a gravity reading at the start which I am rather
  annoyed about. I...