Last Activity:11-17-2013 1:07 PM
Age:25 years old
1 Likes on 1 Posts
Posted in thread: Too Much Head Space? on 11-17-2013 at 03:18 PM
Potassium metabisulfite is a great addition at that point- but it is NOT a stabilizer! It's an
antioxidant/preservative.In order to stabilize, the mead must be clear, no longer dropping any
lees at al...
Posted in thread: Too Much Head Space? on 11-06-2013 at 11:44 PM
Quick update: I made a honey/water mixture that ended up being about 200ml of honey, just under
actually, and 600ml of water. Not all of the mixture went in. Probably about 200ml was left
behind. The ...
Posted in thread: Too Much Head Space? on 11-06-2013 at 01:34 AM
K1-1116 can go higher than it has so far. This mead should finish at .990. That's fine, and you
can backsweeten later on. Or, you can do incremental feeding. How that works is that you keep
Posted in thread: Too Much Head Space? on 11-06-2013 at 12:01 AM
...if you don't want to sweeten your mead, make a 1.005 honey/water solution and top up with
that. since the sugar concentration is the same as the mead, you'll have no effect on
sweetness. but like ...
Posted in thread: Too Much Head Space? on 11-05-2013 at 04:59 PM
...the problem arises in secondary, where there is little to (eventually) no CO2 being
released. so you want to minimize how much O2 is in there, and how much surface area is exposed
to that O2.That h...
Posted in thread: Too Much Head Space? on 11-05-2013 at 06:05 AM
Evening! I'm a first time mead maker, and am about half through my first 5 gallon batch.
Fermentation started in April, and finished by the beginning of May. It was racked off into a
carboy, and has c...
Posted in thread: Show us your Mead in a photo!!! on 04-20-2013 at 10:42 PM
Just added Dragon fruit to secondary. Hopefully me trying to get enough flavour wont mean its
to dark.The rewarewa mead I put in seems strong. never tried mead before but I assumed honey
Posted in thread: Mead Yeasts on 04-10-2013 at 03:05 AM
To specify, this is after I've done my first racking and am ready to rack that off into another
new carboy. I just want to be sure I don't allow the lees to sit for too long.
Posted in thread: Mead Yeasts on 04-09-2013 at 11:44 PM
Righteous, thanks! If you consider an average of 13-20 bubbles a minute, active fermentation.
Then, I will leave it. But if that's laggin' I'll add in some extra yeast. Is there a specific
time when I...
Posted in thread: Mead Yeasts on 04-09-2013 at 06:01 AM
...Sweet or dry ? Is about honey/sugar levels, fermentation techniques and finishing
processes.The last one you mention is good for traditionals and cysers. Its known to produce
early drinking brews a...