Last Activity:09-10-2013 4:50 PM
Posted in thread: Apples from the tree wine on 09-20-2012 at 04:04 PM
Well, there are two ways to go about it. One way is to start with a must of 1.085 and allow it
to ferment dry. Stabilize, and then sweeten to taste. That will give a 13% ABV wine. If you do
the same, ...
Posted in thread: Apples from the tree wine on 09-19-2012 at 04:21 PM
I wouldn't use either. If you don't have a press, I suggest freezing them, and then letting
them thaw in mesh bags in the primary. Use campden tablets, and some pectic enzyme, and start
Posted in thread: Apples from the tree wine on 09-17-2012 at 07:31 PM
Hey guys, I have an apple tree in my backyard, I don't know what kind these apples are, but
they are definitely sweet when they are ripe. I have looked through some of the recipes, but
still have few ...
Posted in thread: Help with Strawberry melomel.. on 10-14-2011 at 05:21 PM
It depends, for wines the rule is to top up with water to minimize surface area exposed to air
in the carboy. With meads I've noticed its not quite as succeptible to oxidation. I may get
Posted in thread: Help with Strawberry melomel.. on 10-13-2011 at 07:58 PM
Another question is how much sediment do you have in secondary now? I believe it was Yooper who
said if its more than 1/4" you should probably rack again. Racking will help release CO2 in
Posted in thread: Help with Strawberry melomel.. on 10-13-2011 at 05:50 PM
1) how did you stop it? Stopping an active fermentation isn't easy. But, the bubbles you're
seeing are CO2 coming out of solution. 2) it will clear, eventually. If you pulverized the
berries it may ta...
Posted in thread: Help with Strawberry melomel.. on 10-13-2011 at 04:42 PM
Hey guys, I made my first mead by following recipe at this thread: few questions:1. I stopped
fermentation at 1.015, however, some bubbles are still coming up. I checked the OG and for the
last two ...
Posted in thread: Can't stop fermentation in my Strawberry Melamel... on 09-30-2011 at 09:32 PM
Well, if it is still bubbling fermentation has not stopped, right. I guess, I don't have any
other alternative, but sit and wait until fermentation dies out and than backsweeten it.
Posted in thread: Can't stop fermentation in my Strawberry Melamel... on 09-29-2011 at 08:18 PM
I've been doing my first mead following Strawberry Melemel recipe/post: OG dropped to 1.015 in
my secondary, which is the point where I needed to stop the fermentation. I used three campden
Posted in thread: Can I mix two different yeasts? on 09-12-2011 at 03:44 PM
Thank you guys for the reply. I used K116 first to see if it will start the process and yep,
next day its all bubbling and yeast happily eating all the sugars.