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Search: Posts Made By: fatbloke
Forum: Mead Forum 09-15-2014, 08:10 PM
Replies: 11
Views: 359
Posted By fatbloke
How much honey to water, a valid question...........

How much honey to water, a valid question........

You can either use a set weight to volume, then after measuring, match a yeast.

Or as above, use a yeast that you want to use/try.

There's...
Forum: Mead Forum 09-15-2014, 07:55 PM
Replies: 4
Views: 225
Posted By fatbloke
Bulk aging is about consistency of product. ...

Bulk aging is about consistency of product.

If you were a commercial maker, you'd likely have to bottle as an intermediary stage (unless you have traditional facilities, like a cave big enough to...
Forum: Mead Forum 09-14-2014, 09:47 AM
Replies: 2
Views: 115
Posted By fatbloke
Depends what you mean by a problem ? Acids...

Depends what you mean by a problem ?

Acids and meads, generally display in a couple of ways that aren't so easy to manage by the numbers like a wine might be.

From the start, the issue is pH...
Forum: Mead Forum 09-14-2014, 09:27 AM
Replies: 3
Views: 177
Posted By fatbloke
Sorry to say octo, but if your numbers are not...

Sorry to say octo, but if your numbers are not typos, then IMO, you're not step feeding, you're hoping for a miracle........

A sack might be like 5, maybe 6lb of honey to a gallon, but 1 to 1...
Forum: Mead Forum 09-14-2014, 09:17 AM
Replies: 1
Views: 87
Posted By fatbloke
A pyment is just a melomel but specifically...

A pyment is just a melomel but specifically grapes used.

If you fermented the grape, it's reasonably easy as you'd de-stem and crush the grape and then add the honey, but using grape to add...
Forum: Mead Forum 09-14-2014, 08:51 AM
Replies: 4
Views: 186
Posted By fatbloke
Ok, so fruit in primary will most likely have all...

Ok, so fruit in primary will most likely have all the fruit sugars fermented out (think the difference between grape/juice and wine).

So, if you selected the fruit because you enjoy it's original...
Forum: Mead Forum 09-14-2014, 08:33 AM
Replies: 2
Views: 134
Posted By fatbloke
De-gassing in meads is irrelevant, until it's...

De-gassing in meads is irrelevant, until it's finished.

Sorry to sound picky, but agitation/stirring early on in a mead ferment is for aeration, to get some air/O2 in for yeast development.

If...
Forum: Mead Forum 09-14-2014, 08:11 AM
Replies: 2
Views: 122
Posted By fatbloke
If it's basically the JAO recipe, then more honey...

If it's basically the JAO recipe, then more honey is in order too.

Reducing it has the same affect as using wine yeast i.e. it ferments dry, focusing the flavour on the pithy bitterness from the...
Forum: Mead Forum 09-14-2014, 08:04 AM
Replies: 11
Views: 359
Posted By fatbloke
Learning is good, just search the forums around...

Learning is good, just search the forums around the net because just because something is printed on a packet, doesn't make it right or correct (so called mead yeast is a point in fact - I for one,...
Forum: Mead Forum 09-12-2014, 03:42 AM
Replies: 11
Views: 359
Posted By fatbloke
Why would you want to re-use that rubbish yeast ?...

Why would you want to re-use that rubbish yeast ?

It'd be like recycling low octane gasoline. Sure if it's something good or hard to locate more, but that stuff no.

It's a finicky PITA, prone...
Forum: Mead Forum 09-12-2014, 03:17 AM
Replies: 6
Views: 178
Posted By fatbloke
If it's not foaming out the top then WTF, let it...

If it's not foaming out the top then WTF, let it run its course.

It's VVV easy, as a home brewer to read enough to.get.greedy and/or panic when and if you get problems.

It is likely fine as it...
Forum: Mead Forum 09-06-2014, 11:17 AM
Replies: 11
Views: 461
Posted By fatbloke
Well done in getting one going from the back yard...

Well done in getting one going from the back yard honey..........:rockin:
Forum: Mead Forum 09-06-2014, 11:14 AM
Replies: 6
Views: 178
Posted By fatbloke
Well I've had stuff from morewine...

Well I've had stuff from morewine (http://morewinemaking.com/)and Homebrewheaven (http://store.homebrewheaven.com/storefront.aspx).

Both managed to get the stuff across the Atlantic with no...
Forum: Mead Forum 09-03-2014, 06:18 PM
Replies: 9
Views: 207
Posted By fatbloke
Meh! if you're aiming to stabilise an active...

Meh! if you're aiming to stabilise an active ferment, you can chill it to the 34 -38F/1-3C level for a week or so to get the yeast to stall, then while it's still chilled, rack it onto sulphites and...
Forum: Mead Forum 08-31-2014, 10:37 AM
Replies: 7
Views: 249
Posted By fatbloke
failing that, siphon out of bottles into...

failing that, siphon out of bottles into appropriate sized jar/jug/carboy/demi-john/whatever, but make sure to leave as much sediment in the bottles as you can.

Rinse bottles.

Use clearing...
Forum: Mead Forum 08-29-2014, 07:31 PM
Replies: 12
Views: 501
Posted By fatbloke
Which is fair enough. Yet as long as any CO2...

Which is fair enough. Yet as long as any CO2 blanket has been disturbed/removed, any small quantity of O2 you might manage to get in has got.to be helpful.

Personally, if it's feasible, I use a...
Forum: Mead Forum 08-26-2014, 03:03 AM
Replies: 4
Views: 295
Posted By fatbloke
Honey is famously deficient in most stuff....

Honey is famously deficient in most stuff. Calcium is generally not needed though. A complete nutrient like Fermaidk has all the necessary requirements. That or similar is often boosted with the...
Forum: Mead Forum 08-25-2014, 12:38 PM
Replies: 5
Views: 279
Posted By fatbloke
Mostly not added at the 2/3rds point, unless it's...

Mostly not added at the 2/3rds point, unless it's "organic", like yeast hulls or FermaidO (as different from the FermaidK).

There's some academic info out there (damned if I can find it...
Forum: Mead Forum 08-24-2014, 11:44 PM
Replies: 4
Views: 212
Posted By fatbloke
Can't get it here, but by all account, it makes...

Can't get it here, but by all account, it makes good mead......
Forum: Mead Forum 08-24-2014, 11:43 PM
Replies: 15
Views: 713
Posted By fatbloke
No it doesn't ! if there's no honey involved,...

No it doesn't ! if there's no honey involved, it's not mead. Even acerglyn would have honey and maple syrup........
Forum: Mead Forum 08-24-2014, 11:40 PM
Replies: 11
Views: 341
Posted By fatbloke
sorry, double post (click happy).......

sorry, double post (click happy).......
Forum: Mead Forum 08-24-2014, 11:39 PM
Replies: 11
Views: 341
Posted By fatbloke
Well I'm biased against that yeast. I've tried it...

Well I'm biased against that yeast. I've tried it three times and it's been a total PITA (actually, I don't particularly like anything advertised as "mead yeast" - HTF do they know what yeast was...
Forum: Mead Forum 08-23-2014, 05:39 PM
Replies: 11
Views: 625
Posted By fatbloke
Proteins in honey are but one of the tiny amounts...

Proteins in honey are but one of the tiny amounts of non-sugar in honey that rise as scummy foam in honey musts when they're boiled, pollen can contribute too. All the stuff you list would only be...
Forum: Mead Forum 08-22-2014, 03:19 AM
Replies: 2
Views: 178
Posted By fatbloke
If it's a Mel, cyser, etc, I just match the...

If it's a Mel, cyser, etc, I just match the acid.addition to the majority acid of the fruit used (in small quantity, too taste).

For traditionals, I've found I like the suggestion from Ashton and...
Forum: Mead Forum 08-19-2014, 07:21 PM
Replies: 11
Views: 625
Posted By fatbloke
Hum ? Maybe you should have a search around Paul....

Hum ? Maybe you should have a search around Paul.

No I don't heat mine at all, because as you mention, loss of aromatics etc.

But boiling/simmering a must will coagulate protein and a few...
Showing results 1 to 25 of 500


 
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