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Join Date:

06-07-2012

Last Activity:

05-11-2014 10:51 AM

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LATEST ACTIVITY

  • Posted in thread: protein stability on 02-14-2014 at 05:53 PM
    I have a fairly large batch of cyser from last fall season that has dropped brilliantly clear
    in its bulk aging vessels. We bottled some up for early consumption and noticed that after
    chilling it tak...

  • Posted in thread: buffering a too tart melomel on 01-27-2014 at 10:26 PM
    "I did a 5 gal batch using costco clover honey then added 5 cans of thawed walmart frozen fruit
    juice concentrate. Did this as an experiment. It too is tart. Any opinions while this poster
    brought up ...

  • Posted in thread: buffering a too tart melomel on 01-27-2014 at 10:09 PM
    I used a combination of blackberries, raspberries, marionberries, and loganberries. It has a
    really nice, strong fruit flavor, but it has no residual sugar so that acidity really stands
    out. I would p...

  • Posted in thread: buffering a too tart melomel on 01-27-2014 at 12:58 AM
    I've got a semi-sweet melomel that turned out nice except it's a bit on the tart side. I added
    some potassium carbonate to remove some acid and the pH went from 3.4 to 3.6. Although the pH
    changes imm...

  • Posted in thread: melomel via "fruit in secondary" method on 10-18-2013 at 12:43 AM
    "I have no idea WTF "sparged headspace" might be.."I'm not sure I do either. A ferment bucket
    with a snap on lid will keep a co2 blanket in the headspace longer than a fermenter with a
    loose fitting l...

  • Posted in thread: melomel via "fruit in secondary" method on 10-17-2013 at 04:44 AM
    "I very well could be mistaken but I don't think oxidization happens with brief exposure to
    oxygen... it should take a while. I say continue to punch down, especially if fermentation is
    still going on...

  • Posted in thread: melomel via "fruit in secondary" method on 10-16-2013 at 07:39 PM
    I've been experimenting with the "fruit in secondary" method I found in Ken Schramm's book "The
    Compleat Meadmaker," where plain mead (still fermenting but at least 10% alcohol ... ) is
    racked onto fr...

  • Posted in thread: yeast sachet lifespan in fridge? on 10-07-2013 at 03:18 PM
    Thanks for the replies. It sounds like it has to be either a matter of insufficient viable
    yeast cells, insufficient nutrition, or both. I guess I need to be more religious about
    checking dates on sac...

  • Posted in thread: yeast sachet lifespan in fridge? on 10-06-2013 at 03:28 AM
    Thanks guys. Any idea why the D47 batch went through week 1 with no change in gravity at all
    while the Cote Des Blanc went from 13% to 11%? I realize D47 requires lots of nutrition, and
    the honey in q...

  • Posted in thread: yeast sachet lifespan in fridge? on 10-05-2013 at 10:08 PM
    A few weeks ago I started a ten gallon batch of mead with Cote Des Blanc yeast (just purchased)
    and another five gallon batch with D47 (age unknown, but at least one year old refrigerated,
    maybe more ...

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