Recent content by hightest

Right in the Staggered Nutrient Addition FAQ, "Be CAREFUL when you add these nutrients as you can get quite a bit of foaming (a physical reaction due to the creation of nucleation points)...":rolleyes:

FWIW, Degaussing is the process of decreasing (or eliminating) an unwanted magnetic field... Something I did often in my earlier years as a color TV technician... ;) It is not something to be concerned with when making mead... :)

FYI... Vinometers are most accurate when testing dry wines where very little residual sugar is present. The sweeter the wine (mead, etc.) the less accurate the vinometer becomes. ;)

Given the conditions you stated, you may need to be more patient. However, you may also be fighting a losing battle... The whole idea behind the "restart FAQ" is to build-up a fresh, healthy, and viable new yeast population, and acclimate it to the stuck mead's environment. Beginning with...

Regardless of whether or not Campden (bisulfite, or others) will, or will not, effectively stop an in progress fermentation, I tend to follow Dr. Clayton Cone's (Lallemand fermentation scientist) opinion that forceably stopping an active fermentation is not a wise choice - the reasons are...

True. It is a personal preference. I also have not found the need to add acid to my meads...

Actually, you could still list the website link as there are website translators capable of translating between languages. In my case Firefox, has a handy translator add-on that I'd like to try out (hint)... I mitt fall Firefox, har en behändig översättare add-on som jag vill prova (hint) ... ;)

Personally, I would not add anything to my "brews" unless I was fully aware of what it was. Wine sulfur could be anything, but rather than guess at what it is, or rely on a "long distance" guesstimate, I would take it back to the dealer and get my $$ back. In its place, I would get some...

Have you read the Mead FAQs? I'll bet you find pH discussed in more than one...;)

Without being able to identify what aspect of BS's calculation is causing this difference, I'm not sure you'll be able to accomplish your objective. If I read one of your posts correctly, you noted BS uses 1.039 for honey's SG. Unfortunately, average honey has a SG = 1.1471. However I...

Without being able to identify what aspect of BS's calculation is causing this difference, I'm not sure you'll be able to accomplish your objective.

It wasn't you, it was me...:o In my haste to answer this issue and shovel the 24+" of snow we just had, I neglected to convert the puree brix (12°B) to SG (1.048). With that change, I also get an OG of 1.112. So besides a sore back, I also have a bit of embarrassment...:o;)

The first thing I noticed is that you list 3 lbs as the data entry value for the puree. I'm not sure how you did that as my spreadsheet uses cups and SG for juice input values. In any event, when I use 9 lbs of honey, 30 C of water, and 6 C of puree (SG = 1.012 [from Oregon's website]), I...

What would help is listing each ingredient (and their amounts - with the associated unit of measure) that are being entered into each calculation tool. For example: HT Calc BeerSmith Honey: xxx xxx Water : xxx xxx Puree...

I think I see two questions here - one about difference in calculated SG, and another about how much yeast to use. As far as yeast goes, for mead, wine,& cider I always use dry yeast. With mead, I use one 5g packet for most mead up to 5-6 gallons providing the OG is not greater than 1.125...