Recent content by Kemsley

Thanks I think you are probably right and the ABV% is about 13.5% for the Apple and 14% for the Cherry, now I am just deciding what to do next. 1. Try to restart the fermentation with more Yeast 2. Accept it as it is and Pasteurise it somehow then age it. If I just leave it as it is I'm...

So i guess no just dumping another pack of yeast in and hoping for the best? Why do you think the Lemon one hasn't suffered the same fate as the Apple and Cherry? I haven't took a reading yet as its still happily bubbling away but I'm growing very confident that it will indeed hit 18% despite...

This is frustrating news, my theory about what has gone wrong is it ran out of nutrients and thats why its struggling to restart. Its odd that the Lemon one has continued to go strong and is even now bubbling away nicely despite sitting next to the others on the counter and presumably having...

Would adding more yeast and fermaid o to restart the fermentation be wise at this point to you think? Or would this result in off flavours? If I am likely to spoil the batch I could just accept it as it is and finish the fermentation. I feel like its wiser to sterilise the final solution to...

Thanks this is interesting but im still very unsure about what the ABV actually is :(. Its fairly cold here in London right now but the fermentation went fine for 4-5 weeks with a lot of foam and bubbling constantly for that whole time but then a couple of weeks ago a cold snap hit us and both...

If thats the case why does the alternative calculation make the % go up? If the gravity should be lower because of the presence of a higher concentration of alcohol why does taking that into account raise my % by 4?

Thanks for the reply, I had read this and it just made me even more confused. There can only be one true answer and when I have found videos or articles of people talking about this they seem just as confused as me. Is my mead 13% or 17%! How can there be two accepted formulas that yield such...

I understand what Specific Gravity is and how to take my readings and found calculators to work out my ABV. I mixed my Juice, Water and Honey together and in the case of my Apple Mead the result was an initial SG of 1166 (A little high I know) and after the fermentation seemed to have run its...

Thanks for the reply, I feel like using juices simplifies things alot but the Cherry one did have a slight wine like quality I would like to remove. I want it to taste of Cherries and Honey, the Apple one was outstanding however. You are miss understanding my confusion, I understand what...

Hello guys, I have gotten into mead making recently because it seemed a nice way to make Christmas gifts for people and I'm rather enjoying it so intend to continue as a hobby. The first batch went surprisingly well despite being ignorant of a few basic steps such as secondary fermentation and...