Recent content by sharknado2

I agree with @bwible . It sounds like someone tried to make the recipe more flashy by adding orange blossom honey

I know. I used to believe that as well but honestly the difficult part is not the yeast dropping out bc of the alcohoo, but it consuming too rapidly the sugars. Fermaid O and Goferm really aid in the process, but I suspect a fresh pack of wine yeast could do it by itself.

Pretty much any wine yeast strain. But I mainly use 71-b.

I invented this: I fill the hose with hot gelatine solution. Conect the free gas ball lock to the keg. Then conect the other tip to the co2 tank and voila. I got a special fitting to conect the two gas posts.

Read 2020 winemaking handbook - Scott Laboratories. It is free in the scott labs page. There is a section on how to rehydrate yeast. And also a section on restarting stuck fermentations.

I would. This batch is only taking time from you right now. Some tips for your next batch would be: Get nice fresh wine yeast like lalvin 71-b Degas your mead 2 times a day Follow proper yeast rehydration principles Use Goferm and fermaid"o" Control the temp of your fermentation

Just out of curiosity are you using a hydrometer or a refractometer? If you are using a refractometer to track your mead it will never go below 1.050 with that OG.

The mead will always have fermentable sugar in it. It's not like beer that once it's done it's done. Let's say you start at 1.1 or 1.090, when you get to your desire gravity the you stop the fermentation. Either with cold or a mix of sulfite and sorbate. I keep mine very cold beacuse I don't...

Ok so pros of adding gelatine to corny kegs are clearer beer, cons would be how to add gelatine to corny without opening it. No. This method isn't used only for lager. There are a lot of videos on how to use galetine on kegs. I personally have a thick hose that I fill with my hot...

Honestly yes. I believe the most you twist and fail in something the better you get. Now days when I want to learn something I focus on doing it wrong as many times it's possible and I don't give an f about what other people think. Deliberately failure it's a very usuefull

And you call yourself a son of Odin?? Just kidding. Dry mead taste bad. Medium sweet mead taste good. I remember when I made my first mead and I was disgust by the flavour. I did everything right by the book. Stagared nutrient additions, venting the gas out of the mead, ferm"o" nutrients...

1.028 is not a bad FG if you started at 1.077. As I understand kviek yeast is a fast fermenter so I wouldn't spect it to go any further down. I would just wait and taste it.

I once added honey during the last minutes of boiling while doing the raging irish red ale from this forum and it didn't dissolved well. When I finished transfering my cold wort to the FM I noticed a lot of the honey still in the BK. Note aside if you get your hands on some good orange blossom...

You know what you're right. Since everyone pointed out the odd numbers in this recipe I went back to my brew log and the quantities are correct. And I had an OG of 1.054 !!. I didn't paid it a lot of attention back then since it was a "let's see what happens batch". I remember that since that...

Yes it is 2 Lb. I just wanted a beer with a lot of "the good stuff" and I wasn't disapointed. I don't think caraaroma is cloying sweet like others caramel malts.