Recent content by Undead8

What wire gauge do you use for this job? Is 14 AWG ok?

I'm sorry if this subject upset you for some reason. I actually tried to find quality information on the subject and there is not much to find on the internet. Of course all fermentation produce methanol, and of course methanol poisoning occurs in the world. Nobody denies that. My point...

To my knowledge, pectin will indeed increase the amount of methanol produced by fermentation. Fermentation of a must that contains no pectin will produce methanol, but in very low concentration. In such a case, ethanol would be a much bigger threat for your heatlh than the methanol, even if...

According to that logic, no one should ever drink an alcoholic beverage that is more than 5%. You know, drinking wine at 10% makes you twice more likely to ingest a lethal dose of ETHANOL. And we’re not even talking about spirits! If it’s safe to drink 5 glasses of mead, it’s equally safe to...

I thought that waiting in secondary for a few months would do the trick, but I’ve never done a non-carbonated brew before the mead I’m doing right now. So degassing seems pretty mandatory if I don’t want any bubbles. You say that using the drill thing was not fun. But did it...

The temperature in the room is stable at 21 C. I intend to cold crash at 15 C for a month or two. However, I do not know how the mead will be stored once it’s bottle, since I will be giving some bottles away. Maybe it will be stored at temperature above 21 C. If that’s the case, I understand...

If anyone read this thread in the future, here is the answer Wyeast sent me about their wine nutrient.

I sent an email to Wyeast asking them a question about this nutrient in mead. Here is the answer: EDIT: I started fermenting a mead 7 days ago with Wyeast Sweet Mead yeast and the Wyeast wine nutrient. I've put a total of 3,5 tsp of the nutrient at different times in the past week. It's...

Did you aerate the must at least once a day in the initial stages of fermentation (the first 1/3)? I'm using the same yeast right now. I aerate twice a day. I pitched 60 hours ago and the airlock has 1 bubble / sec. I saw fermentation activity in the first 24 hours. I hope it does not get...

Sweet mead 222 + 5 = 227

Most mead recipes I’ve seen recommend adding between 2.5 to 4 tsp of nutrients (DAP and Ferment K), at different moments of the fermentation. There is no Ferment K at my homebrew store, so I bought Wyeast wine nutrient. These nutrients are advertised for wine, mead, and such. My understanding...

I just started fermenting a sweet mead. If all goes well, the final gravity should be about 1.018 when the yeast will reach its maximum alcohol tolerance. I’m planning to leave it in the carboy at least a month after there is no more bubble in the airlock to make sure that no more...

Well, the problem WAS resolved, but the compressor just started running again 24/7. I put a flashlight inside the freezer, but did not see any light coming out from the seal. However, when I put a 5$ bill under the seal (door closed), there is absolutely no resistance when I pull it out, almost...

Wow there's a lot of good advice here! Just so you know, I moved the keg around so the beer line would not be in the way of the lid. There's no more ice buildup and the compressor is off most of the time. So it does seem I had a seal problem because of a beer line.

I've been thinking about seal problems. The condensation I have appears in less than 24 hours and it's always on the same side of the freezer, near where the lid opens on the far right. I just happen to have a beer line a bit in the way there. The lid seems to close just fine, but if...