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Search: Posts Made By: MedsenFey
Forum: Mead Forum 01-08-2012, 08:51 PM
Replies: 9
Views: 718
Posted By MedsenFey
Something is not right. You usually won't get a...

Something is not right. You usually won't get a gravity of 1.140 using 3.5 pounds of honey in a gallon. Usually that will get you 1.120-1.130. If it was bubbling and fermenting the gravity should be...
Forum: Mead Forum 01-08-2012, 04:21 PM
Replies: 9
Views: 718
Posted By MedsenFey
Did you follow the recipe EXACTLY?

Did you follow the recipe EXACTLY?
Forum: Mead Forum 01-08-2012, 03:27 PM
Replies: 11
Views: 651
Posted By MedsenFey
Also, 71B can have a very looooooonnnnng lag...

Also, 71B can have a very looooooonnnnng lag phase if the temperature is low.
Forum: Mead Forum 01-08-2012, 03:18 PM
Replies: 4
Views: 482
Posted By MedsenFey
To be clear, remember that the weight of honey...

To be clear, remember that the weight of honey does not determine sweetness alone. It is the weight of honey, and how much the yeast will ferment that determines sweetness. Using 3.5 pounds and a...
Forum: Mead Forum 01-08-2012, 03:01 PM
Replies: 19
Views: 1,589
Posted By MedsenFey
I like the mango in the primary, with a cool...

I like the mango in the primary, with a cool fermentation temp.
Forum: Mead Forum 01-07-2012, 06:37 PM
Replies: 7
Views: 450
Posted By MedsenFey
Again, adding acid is NEVER the answer for...

Again, adding acid is NEVER the answer for restarting a stuck fermentation. Adding acid will make a very sweet batch more drinkable as it will provide some flavor to balance against the sugar

With...
Forum: Mead Forum 01-07-2012, 06:18 PM
Replies: 8
Views: 2,986
Posted By MedsenFey
D47 is not real sensitive to pH. It is actually...

D47 is not real sensitive to pH. It is actually pretty good about fermenting to completion even with a pH of less than 3.0 (but it needs enough nitrogen and potassium to do it). Although it isn't...
Forum: Mead Forum 01-07-2012, 02:00 PM
Replies: 5
Views: 365
Posted By MedsenFey
The problem with making a puree of blackberries...

The problem with making a puree of blackberries is that it tends to crack the seeds and creates excessive bitterness and astringency from the seed tannins.
Forum: Mead Forum 01-07-2012, 02:47 AM
Replies: 5
Views: 365
Posted By MedsenFey
It won't really be needed unless you heated up...

It won't really be needed unless you heated up the fruit. With berries you don't have to worry about it.
Forum: Mead Forum 01-07-2012, 02:46 AM
Replies: 7
Views: 450
Posted By MedsenFey
It would help to have more details. A high pH...

It would help to have more details. A high pH will not cause a stuck fermentation (at least not a pH that is below 7.0)

And don't think for a minute that this is done and should be bottled....
Forum: Mead Forum 01-07-2012, 01:28 AM
Replies: 19
Views: 1,589
Posted By MedsenFey
If you use enough mango, you don't need to...

If you use enough mango, you don't need to brighten it with lemon zest. I've use as much as 10 pounds per final gallon of mead. Dry, it has a chardonnay-like character. Sweet, and the flavor of mango...
Forum: Mead Forum 01-07-2012, 12:39 AM
Replies: 8
Views: 2,986
Posted By MedsenFey
If you can keep it to 22C or below, you'll be OK....

If you can keep it to 22C or below, you'll be OK. If you are making a big berry melomel or something with a lot of flavors to cover the fusels you might be OK above that temp. If you are trying to...
Forum: Mead Forum 01-07-2012, 12:25 AM
Replies: 15
Views: 950
Posted By MedsenFey
This technique works because you don't mix in all...

This technique works because you don't mix in all the honey at the beginning. This is a variation of an approach we sometimes refer to as Bottom Dwelling Continuous Diffusion Yeast Feeding (BDCDYF...
Forum: Mead Forum 01-06-2012, 01:44 AM
Replies: 6
Views: 997
Posted By MedsenFey
You can reuse the old yeast, however, since meads...

You can reuse the old yeast, however, since meads are generally made with higher levels of alcohol than beers, there tends to be more selection/mutation pressure on the yeast and you may get drift...
Forum: Mead Forum 01-06-2012, 01:29 AM
Replies: 1
Views: 321
Posted By MedsenFey
That sounds like the Vino-lock...

That sounds like the Vino-lock (http://www.yenra.com/wine-stoppers/) product. I've not had the chance to see one myself, but they sound like a really neat closure. I suspect that they could be...
Forum: Mead Forum 01-06-2012, 01:10 AM
Replies: 15
Views: 950
Posted By MedsenFey
It will make a very fruit-forward melomel that...

It will make a very fruit-forward melomel that will be more like a fruit wine. The honey character may be light depending on how it is done, and what honey is used, and how much honey is used. This...
Forum: Mead Forum 01-06-2012, 01:02 AM
Replies: 18
Views: 1,080
Posted By MedsenFey
Boiling definitely causes volatile aromatic...

Boiling definitely causes volatile aromatic elements to be lost. Even in Erroll's test, the boiled batch had less aroma.

See also Boiling Mad Mead Test...
Forum: Mead Forum 12-31-2011, 06:16 PM
Replies: 15
Views: 689
Posted By MedsenFey
A fine yeast but one with high ABV tolerance...

A fine yeast but one with high ABV tolerance (18%)



Both. 70/30 ratio of Fermaid K to DAP



Thaw them and pitch them in.
Forum: Mead Forum 12-28-2011, 07:46 PM
Replies: 4
Views: 799
Posted By MedsenFey
Although 71B is one of the least picky yeast when...

Although 71B is one of the least picky yeast when it comes to nutrients, it is still helpful to use a nutrient that provides all the vitamins and micronutrients to help the yeast. My preference is...
Forum: Mead Forum 12-28-2011, 06:05 PM
Replies: 34
Views: 1,810
Posted By MedsenFey
That yeast happens to be particularly finicky and...

That yeast happens to be particularly finicky and has probably frustrated more new mead crafter than any other strain.

However, I'd suggest opening it and checking the gravity to see if it is...
Forum: Mead Forum 12-28-2011, 06:02 PM
Replies: 15
Views: 689
Posted By MedsenFey
I find freezing and thawing changes the flavor of...

I find freezing and thawing changes the flavor of blueberries, and they sometimes taste more bitter. If you have them fresh, you may just want to gently mash them with a potato masher or some such....
Forum: Mead Forum 12-28-2011, 02:55 PM
Replies: 15
Views: 689
Posted By MedsenFey
It works well with blueberries. I can't say how...

It works well with blueberries. I can't say how it turns out with oranges, but it will ferment them without problem.

Raisins probably won't give you enough nitrogen. You need a good energizer...
Forum: Mead Forum 12-28-2011, 01:24 AM
Replies: 4
Views: 2,023
Posted By MedsenFey
Just to be technical, if you add nutrients and...

Just to be technical, if you add nutrients and energizers it is not a "Show Mead" - that term being reserved for meads made with only yeast, honey and water. What you will be making is referred to as...
Forum: Mead Forum 12-28-2011, 01:14 AM
Replies: 15
Views: 689
Posted By MedsenFey
Yes, it will work. It is particularly good with...

Yes, it will work. It is particularly good with berry melomels and pyments. However, it is a nutrient hog and will stink it up if you don't give it plenty of nutrients. Also, controlling the temp is...
Forum: Mead Forum 12-27-2011, 05:19 PM
Replies: 4
Views: 518
Posted By MedsenFey
When carbonating a batch that is at a relatively...

When carbonating a batch that is at a relatively high ABV and near the ABV tolerance of the yeast, it can take several weeks for carbonation to happen, but if you aren't seeing it after 1 month, I'd...
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