Recent content by Qweegee

Alright all bottled up, been two days and the carb level is nearly perfect already... Only problem I'm having is the floaters going on in my bottles... Looks like seaweed almost. Stringy and slimy looking... Tastes excellent, hoping the floaters don't make me sick whatever they are... Seems like...

Just mixed up a batch with kirklands will let u know how it turns out

Appreciate the input. This is my third 5 gallon batch, granted the first two aren't done yet :), just getting the pipeline flowing... I came up with 5 packets from the Mr. Malty calculator... Calculated the OG from from the mead calculator... I was going for the color Of blueberries with just a...

The plan... 16lbs orange blossom honey 9lbs fresh blueberries washed and frozen for 1 week, then thawed and mashed in bucket 20 fresh medium sized peaches washed, sliced and frozen(see below for freezing technique) yeast nutrients yeast energizer 1tsp pectin enzyme 5 packs lavlin 71b-1122 Deer...

Excellent advice, my small cascading bubbles appear to have ceased... Took a reading= 1.002... Seems to be time to rack it into secondary after only 2 weeks...? I plan to take another reading Sunday and if it's the same will rack into 5 gallon Carboy for bulk aging to begin

All is well, had my first mead eruption on day two of degaussing... Yeasties were a little excited to get rid of that Co2, old school volcano style... I think I rushed it a bit with to much shake and not enough slow swirl. All nutrients/energizers are in and it is still bubbling away in its dark...

Seems logically sound to me. Minus possible risk of contamination in your blowoff water that might find its way back through the tube in the form of air?

Im no pro, but seems by under filling or using the method stated In this thread that would allow only "air" to be sucked back into your fermenter rather than liquid completely renders the "air lock" useless... The whole point is to let air out and not let any air in... I second the use of Vodka...

Looks like a great recipe... Looking forward to getting a batch started soon!

It is indeed the brewer's shadow... The wonderful mysteries of mead :)...

Here's another quick update... It is looking fantastic, just aerated and added 1/2 tsp of nutrient and energizer mixed with a little water and then aerated again... I Will Do this three days in a row then let it rumble through primary fermentation! Patience is a Virtue :) here's another pic

Alright traditional going per directions... To a T, forgot to take an OG reading... Just pitched 15 min ago... Should I take a quick one with the wine thief or just let it go? Also attached is a pic should I mix that yeast in with the must better or let it work it's magic???

I have a dumb question... Do you physically stir up the cider once it's in the bottling bucket and the caramel concentrate mixture has been added? Or will just dumping it into the bucket and then siphoning on top of it be enough to get an even mixing without aerating so much?

Recipe

Good