- Posts 12
Last Activity:01-31-2013 5:24 PM
Posted in thread: From dry cider to mead? Think I screwed up. on 12-13-2012 at 07:43 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 03:43 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 09:29 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 08:39 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
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,
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...