Last Activity:01-13-2013 12:07 AM
16 Likes on 16 Posts
Posted in thread: Joes ancient mead help on 01-08-2012 at 09:51 PM
Something is not right. You usually won't get a gravity of 1.140 using 3.5 pounds of honey in a
gallon. Usually that will get you 1.120-1.130. If it was bubbling and fermenting the gravity
should be m...
Posted in thread: Joes ancient mead help on 01-08-2012 at 05:21 PM
Did you follow the recipe EXACTLY?
Posted in thread: Newb questions, did I kill my yeast? on 01-08-2012 at 04:27 PM
Also, 71B can have a very looooooonnnnng lag phase if the temperature is low.
Posted in thread: Question about results from hightest's spreadsheet on 01-08-2012 at 04:18 PM
To be clear, remember that the weight of honey does not determine sweetness alone. It is the
weight of honey, and how much the yeast will ferment that determines sweetness. Using 3.5
pounds and a high...
Posted in thread: Mango Melomel? on 01-08-2012 at 04:01 PM
I like the mango in the primary, with a cool fermentation temp.
Posted in thread: ive tried everything...... help help help on 01-07-2012 at 07:37 PM
Again, adding acid is NEVER the answer for restarting a stuck fermentation. Adding acid will
make a very sweet batch more drinkable as it will provide some flavor to balance against the
sugarWith the ...
Posted in thread: Lalvin D47 over 20°C? on 01-07-2012 at 07:18 PM
D47 is not real sensitive to pH. It is actually pretty good about fermenting to completion even
with a pH of less than 3.0 (but it needs enough nitrogen and potassium to do it). Although it
Posted in thread: pectic enzyme dilemma on 01-07-2012 at 03:00 PM
The problem with making a puree of blackberries is that it tends to crack the seeds and creates
excessive bitterness and astringency from the seed tannins.
Posted in thread: pectic enzyme dilemma on 01-07-2012 at 03:47 AM
It won't really be needed unless you heated up the fruit. With berries you don't have to worry
Posted in thread: ive tried everything...... help help help on 01-07-2012 at 03:46 AM
It would help to have more details. A high pH will not cause a stuck fermentation (at least not
a pH that is below 7.0)And don't think for a minute that this is done and should be bottled.
EC-1118 is ...