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08-13-2012

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  • Posted in thread: From dry cider to mead? Think I screwed up. on 12-13-2012 at 06:43 PM
    A quick check on the mead calculator at gotmead.com suggests that you're about 7.5%, if you
    went from 1.056 to 1.000, though that would change with the additional volume of concentrate
    and honey that ...

  • Posted in thread: From dry cider to mead? Think I screwed up. on 12-13-2012 at 02:43 PM
    A more experienced mazer may be able to offer better advice, but I'm thinking it's a problem of
    acclimatization. You didn't say where the OG was, so it's hard to guess what the ABV is, but
    the D47 may...

  • Posted in thread: Mead for noobs on 12-11-2012 at 08:29 PM
    I understand completely--I'm pretty new to this, as well. You'll find that Ken's knowledge
    sticks a little better, as does what you'll learn in the forums, once you've started applying
    it. It did for ...

  • Posted in thread: Mead for noobs on 12-11-2012 at 07:39 PM
    Try Ken Schramm's book. It's a bit dated, but a great read.

  • Posted in thread: Newb working on an apricot melomel on 09-27-2012 at 10:13 PM
    I would top it up to the neck with either apple juice or water--your call. The sugars in the
    apple juice may ferment a bit, if you go that direction, but it shouldn't be a big deal if it's
    under an ai...

  • Posted in thread: RAW honey and potassium metabisulfite on 09-24-2012 at 09:11 PM
    Just my .02, of course, but I don't see a reason to use the chemicals. All honey is somewhat
    anti-microbial in nature, and shouldn't be supporting much of a fermentation without WAY too
    much water mix...

  • Posted in thread: Clearing Containers on 09-11-2012 at 06:00 PM
    I would agree with that sentiment. Regardless of plastic being deemed "food grade," all
    plastics leech chemicals of one kind or another. I would consider all of them unsuitable for
    long-term aging.

  • Posted in thread: Newb working on an apricot melomel on 09-09-2012 at 02:57 AM
    Sounds like it's coming along well!You've got it--just wait until the SG shows the same for 3-4
    days in a row, and then rack to secondary. Then do your damndest to ignore it for a while :)Oh,
    and when...

  • Posted in thread: Newb working on an apricot melomel on 09-05-2012 at 07:28 PM
    Correct, though I would actually stop before the halfway mark, say 1.050, if not a touch
    before. Many people suggest stopping at the 1/3 sugar break, which may make your aeration at
    1.071 the last go ...

  • Posted in thread: Newb working on an apricot melomel on 09-05-2012 at 03:28 PM
    Punch down the cap (foamy head) and mix it all in. Make sure the long-handled spoon you're
    using is sanitized and non-porous (so not a wooden spoon). I wouldn't rack until the SG is
    steady for a few d...

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