Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Search Forums > Search Results

Showing results 1 to 25 of 78
Search took 0.02 seconds.
Search: Posts Made By: KenSchramm
Forum: Mead Forum 03-30-2013, 10:33 PM
Replies: 14
Views: 1,532
Posted By KenSchramm
FWIW, I have a couple of meads that have been...

FWIW, I have a couple of meads that have been under crown caps for 20+ years, and they're fine.

I would recommend reducing the head space, if the recipe is one that is prone to oxidation.

Ken
Forum: Mead Forum 03-30-2013, 10:30 PM
Replies: 20
Views: 1,935
Posted By KenSchramm
Struggling fermentations can cause off flavors....

Struggling fermentations can cause off flavors. pH does sound like the culprit here. You could try some potassium or calcium carbonate, and see if it things pick up. I prefer to do citrus meads by...
Forum: Mead Forum 09-24-2012, 02:49 AM
Replies: 13
Views: 1,904
Posted By KenSchramm
If you read the book carefully, I say that I do...

If you read the book carefully, I say that I do not heat any longer, and that's still true. I mix the honey and water at room temps, and pitch.

Creamed honey can be used exactly like liquid...
Forum: Mead Forum 09-24-2012, 02:41 AM
Replies: 9
Views: 1,168
Posted By KenSchramm
Just a quick suggestion for future reference - if...

Just a quick suggestion for future reference - if you cold crash, then rack the mead off leaving behind as much of the yeast as you possibly can, then hit it with the sorbate, you'll have a much...
Forum: Mead Forum 09-24-2012, 02:37 AM
Replies: 8
Views: 679
Posted By KenSchramm
I'm a little more worried about a drop in pH. If...

I'm a little more worried about a drop in pH. If you have a pH meter, see if it is near or below 3.0. If it is, a little potassium carbonate to get it up closer to 3.4 should get things moving...
Forum: Mead Forum 10-31-2011, 11:48 PM
Replies: 12
Views: 918
Posted By KenSchramm
OK, so let's have some details here. Can you...

OK, so let's have some details here. Can you provide the full recipe? Did you use any nutrient? Did it ferment all the way out and then throw this surface film? And what yeast did you use? That...
Forum: Mead Forum 09-25-2011, 09:48 PM
Replies: 5
Views: 450
Posted By KenSchramm
I generally try to match up my OG and the...

I generally try to match up my OG and the expected attenuation from the chosen yeast strain to end up where I want to be with the finished sweetness level. Sometimes, I need to dink a little bit, but...
Forum: Mead Forum 09-24-2011, 01:04 PM
Replies: 16
Views: 1,110
Posted By KenSchramm
I'd go with this: 18 lbs Orange blossom...

I'd go with this:

18 lbs Orange blossom honey
Water to 5 gallons, stirred throughly to mix

10 grams Lalvin D-47, or rehydrated per package directions w/12.5 grams of Go-Ferm
2.5 tsp Fermaid...
Forum: Mead Forum 09-24-2011, 12:45 PM
Replies: 5
Views: 450
Posted By KenSchramm
Glad to hear that. EC-1118 would have been a bit...

Glad to hear that. EC-1118 would have been a bit heavy handed for the peaches. It should take a couple of years to really knock you out, but it sounds like a winner to me. You may want to add a...
Forum: Mead Forum 04-30-2011, 06:21 AM
Replies: 3
Views: 2,258
Posted By KenSchramm
I'd go for 18, if I was you, and use a yeast that...

I'd go for 18, if I was you, and use a yeast that will not blast past your 11% like a house by the side of the road. You might consider 1056, 58W3 or OPALE.

Ken
Forum: Mead Forum 04-19-2011, 01:36 AM
Replies: 23
Views: 11,624
Posted By KenSchramm
Some answers: Anything with malt proteins will...

Some answers: Anything with malt proteins will krausen. Yes, you can add boiling water to mash out, just reduce the volume of your sparge water accordingly..

Could do me a favor in the future...
Forum: Mead Forum 02-02-2011, 02:38 AM
Replies: 7
Views: 958
Posted By KenSchramm
Medsen and AZ_IPA are right. To know what is...

Medsen and AZ_IPA are right. To know what is really going on would take controlled conditions and lots of expensive HPLC. That level of research gets funded by big money operations, like Mondavi...
Forum: Mead Forum 01-28-2011, 02:46 AM
Replies: 38
Views: 6,721
Posted By KenSchramm
You do have to worry about oxidation, but since...

You do have to worry about oxidation, but since the fermentation can be going to 12, 15 or even 18%, the yeast needs more O2, and you have a much longer window before the O2 you add will no longer be...
Forum: Mead Forum 01-14-2011, 10:53 PM
Replies: 24
Views: 5,161
Posted By KenSchramm
jakel and Avtar, I don't mean to pick on you,...

jakel and Avtar, I don't mean to pick on you, because I've heard it many times, but the philosophy about making up for low quality honey with fruit or spices cuts as much mustard with me me as...
Forum: Mead Forum 01-09-2011, 09:21 PM
Replies: 24
Views: 5,161
Posted By KenSchramm
It can be, if you want a dry traditional. ...

It can be, if you want a dry traditional.

Mead is a different beast than beer. It is helpful to think about the value of the 15 or so 750 Ml bottles of mead you would get from the batch you are...
Forum: Mead Forum 01-09-2011, 02:04 PM
Replies: 24
Views: 5,161
Posted By KenSchramm
Fair enough. The thing you may want to make sure...

Fair enough. The thing you may want to make sure of then is that you give the yeast enough sugar up front that it hits its alcohol tolerance before the residual sugar from remaining honey and the...
Forum: Mead Forum 01-09-2011, 01:49 PM
Replies: 7
Views: 781
Posted By KenSchramm
Wow, what a cool thread to wake up to. I try to...

Wow, what a cool thread to wake up to. I try to get around to a few boards, so I often go a while between posts here, but I try to help out when I can. I really love the hobby. There are many...
Forum: Mead Forum 01-09-2011, 12:28 AM
Replies: 24
Views: 5,161
Posted By KenSchramm
You may find that the considerable acidity in...

You may find that the considerable acidity in blackberries (after the fermentation strips them of their sugar) can make a dry or demi-sec mead seem more puckering than you initial supposition might...
Forum: Mead Forum 01-09-2011, 12:20 AM
Replies: 20
Views: 3,158
Posted By KenSchramm
I understand what you are saying, Medsen. I was...

I understand what you are saying, Medsen. I was more referring to the plan to dissolve the honey in water before adding it to the mead, since Matrix4B had mentioned adding another gallon of water...
Forum: Mead Forum 01-08-2011, 01:19 PM
Replies: 20
Views: 3,158
Posted By KenSchramm
Thanks for the props, Ace Club. ...

Thanks for the props, Ace Club.

Backsweetening only dilutes the mead if you add more water. You can dissolve the honey in some of the mead, and then add that to the full volume, and voila, no...
Forum: Mead Forum 01-02-2011, 08:34 PM
Replies: 31
Views: 2,283
Posted By KenSchramm
If you are talking about the recipe on page 25,...

If you are talking about the recipe on page 25, that recipe will be dry if you use a higher attenuating yeast, like KV-1116. You could use 71B and reduce the amount of honey by a pound or two.

If...
Forum: Mead Forum 01-01-2011, 09:29 PM
Replies: 31
Views: 2,283
Posted By KenSchramm
The telling determinant will be the yeast strain...

The telling determinant will be the yeast strain they have selected. Let us know what they have in the kit and what the recipe looks like and we'll let you know if three months is reasonable or not....
Forum: Mead Forum 01-01-2011, 03:11 PM
Replies: 4
Views: 443
Posted By KenSchramm
I have used CO2 in the same way, but not argon. ...

I have used CO2 in the same way, but not argon. It worked.
Forum: Mead Forum 01-01-2011, 03:09 PM
Replies: 31
Views: 2,283
Posted By KenSchramm
It being January and theoretically time to make...

It being January and theoretically time to make the mead and all, here is my two cents (actually, it's more like a dime or so, but I'm a gas bag).

A mead with a little residual sweetness will...
Forum: Mead Forum 01-01-2011, 02:55 PM
Replies: 18
Views: 1,041
Posted By KenSchramm
Well, gooders, if you were shooting for some...

Well, gooders, if you were shooting for some sweetness, your fermentation may have taken a wrong turn or two and gotten you exactly where you wanted to go. I certainly would not make any effort at...
Showing results 1 to 25 of 78

 
Forum Jump