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04-08-2010

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04-15-2014 7:50 AM

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  • Posted in thread: Fastest primary fermentations? on 09-13-2011 at 06:51 PM
    To follow up on the rhubarb mead, I made a new batch this year with significantly higher OG.
    5lb to approximately 1 gallon of water and maybe 1.5lb of briefly cooked rhubarb, bringing an
    approximated ...

  • Posted in thread: Planning a poltorak mead on 04-05-2011 at 06:57 AM
    Bingo!I don't think it is possible to ferment a Půłtorak and get to 16% ABV using
    traditional wine yeast. The combination of residual sugar and alcohol is quite toxic to yeast.
    I doubt that it ca...

  • Posted in thread: Planning a poltorak mead on 04-04-2011 at 01:04 PM
    Reading the PDF with more detail, it seems that strength adjustment with ethyl alcohol is
    allowed. Which means they probably do adjust it with ethyl alcohol. Oh well.

  • Posted in thread: Planning a poltorak mead on 04-04-2011 at 10:46 AM
    Thanks for the links, very interesting! The fermentation stage description in the PDF is
    unfortunately a bit short but reveals a few details. 1 part honey and 2 parts water would be a
    good enough star...

  • Posted in thread: Planning a poltorak mead on 04-04-2011 at 08:37 AM
    Poltorak is a type of polish mead, so called 'royal mead', which is supposedly one part water,
    two parts of honey. A typical polish commercial Poltorak has about 16% alcohol and is insanely
    sweet. I'v...

  • Posted in thread: Mead disappointment on 03-31-2011 at 12:41 PM
    The honey flavour tends to disappear almost entirely during fermentation, but it will return
    with time. If your mead is not infected or utterly over the top with some spices, you should be
    fine in the...

  • Posted in thread: starting at 1.140 gravity? on 11-02-2010 at 12:12 PM
    I think the risk of getting a stuck fermentation grows a bit high, and even if it wouldn't
    stick, the process would be much slower than expected. My batch with an OG of 140 ended up
    sticking around 1....

  • Posted in thread: Sparkling Mead Questions on 10-25-2010 at 05:42 AM
    I'm assuming that most sparking wines(champagne), as well as sparkling mead are dry, as having
    a sweet wine it would be impossible to bottle condition without exploding the bottle. By
    letting the yeas...

  • Posted in thread: EU Products to help making mead? on 10-18-2010 at 12:37 PM
    I don't know about Fermaid K, but you can get stuff cheaper from Finland; Melkko.Also
    Viinimaailma in Myyrmanni, Vantaa sells everything you would ever need to make either mead,
    beer or wine.I've foun...

  • Posted in thread: EU Products to help making mead? on 10-18-2010 at 12:34 PM
    Another Finland meadmaker here (Espoo). The Nutrisal product is pure Diammonium phosphate
    (DAP). The nutrient blend seems to work well enough too.

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