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05-12-2007

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07-10-2010 10:47 AM

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  • Posted in thread: Basic mead question on 11-18-2008 at 12:02 AM
    It should work at 55 to 75.Ah. So why so slow a fermentation?

  • Posted in thread: Basic mead question on 11-17-2008 at 09:50 PM
    Also, how cold-tolerant is Wyeast Dry Mead? Will it actually ferment at 62?

  • Posted in thread: Basic mead question on 11-16-2008 at 07:01 PM
    OK, we hit the one month mark the other day. I took a sample. OG was 1.097, right now it's at
    1.029. It's still sickly sweet, but I'm fermenting cool (62.5F).Do you think the yeast will
    drop this anot...

  • Posted in thread: Basic mead question on 10-18-2008 at 04:02 PM
    Actually, I did what I do for my beer primaries - Sanitized aluminum foil.

  • Posted in thread: Basic mead question on 10-18-2008 at 03:19 PM
    This is such a noobish question, I'm embarrassed to ask it - I'm also too lazy to sanitize a
    thief and hydrometer flask.Visually, there's almost no activity going on. No foam on top, save
    for a chunk ...

  • Posted in thread: Basic mead question on 10-12-2008 at 01:44 PM
    It's really your choice, but if it's already fermenting I'd let it finish and back sweeten
    later if it's too dry for your taste. There's nothing wrong with a 12.7% ABV. Personally, I
    prefer my meads a...

  • Posted in thread: Basic mead question on 10-12-2008 at 02:45 AM
    You should be able to pitch your yeast any time after 24-36 hr after adding the Campden
    tablets.IMO, 1.097 is a bit low for a mead. I typically set a minimum OG near 1.105-1.110. Yet,
    when I use your ...

  • Posted in thread: Basic mead question on 10-12-2008 at 12:54 AM
    hightest, that's pretty clear, thanks.At what point can I pitch the yeast? Is 48 hours too long
    a wait?One other thing - My OG only came out to about 1.097. Is that too low?

  • Posted in thread: Basic mead question on 10-11-2008 at 08:23 PM
    Well, not to ignore everyone, but... :)I mixed up the must earlier, dropped in 5 (crushed) tabs
    of Campden that advertise 30ppm of SO2 in 1 gallon must (each). I'll pitch yeast on Monday
    night, along ...

  • Posted in thread: Basic mead question on 10-10-2008 at 08:30 PM
    Can you define a healthy yeast pitch? I've got a smack pack of Wyeast Dry Mead. It's one of the
    "Activator" size ones. For beer, I'd normally make a starter. Can I just pitch this as-is?

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