Recent content by scottv

Where are blood oranges from ? Only thing I herd was its similar to a grapefruit ?

It will settle when fermentation dies down. Just remember patience.

I'm going to say its just particles from the fruit. I bought sanitized puréed peaches that did the same thing. :) now it's all settled at the bottom of my carboy.

Did you use whole blackberries ? Frozen ? Canned puréed sanitized mix ?

I'm going to go for a traditional GD. I love the warm bitter sweet taste of mead you get from like renaissance festivals which is where I got my love for mead. I did find a meadry in Oklahoma that makes a few meads. I ordered some for my long wait for mine to be ready. A lot of places carry...

When I mean better. Going to use the calc tool at gotmead.com make sure I get my readings etc etc. :)

Mostly it's cosmetic sarmac. My first mead has a long way to go I started it in November 2012, peach melomel. It looks disgusting not much of a honey or peach taste but can smell the alcohol. I started second fermentation a little over 3 weeks adding in 9 lbs of puree peaches so it looks...

Thanks y'all. I'm about a week away from starting my second mead. Want this one to be much better.

Ok so you can do both but do not really need to.

I see a lot of people using raisins to help ferment. My question is there a certain type if raisin or just raisins in general. Also can you still add nutrient and energizer on top of it or does it defeat the purpose.

Mmmmm 21 ABV

Yeast is easy if using a dry yeast 1 packet per should do the trick.

There is a great calculator on the gotmead.com site. I would guess 10 lbs would make a super dry mead at 6 gallons. There are recipes for using a regular yeast but I think it's all JAO meads so if you are wanting a traditional honey mead you would want to get a wine or champaign yeast. Also...

My first is a peach melomel in 2nd fermentation looks like vomit and tastes like dry strong alcohol. But. I'm going to be patient and just let it sit

I believe it's recommended to add one cup at a time. But you have to be 100% sure it's not fermenting and will not start back up. If it does eeeek.