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Thanks for the article. Can super ferment be used in place of fermaid k? I don't see much comparing them online. My LHBS doesn't have fermaid k, but they have super ferment. http://www.southhillsbrewing.com/wine/wine-additives/wine-additives-other/super-ferment-superferment-2-oz here is the...

Started a 3 gal batch of hydromel, gonna split it into 3 1gal batches for flavoring. Total: 124 Sent from my SCH-I535 using Home Brew mobile app

Thanks a lot for the info. I have a 3 gal batch of cuties orange mead so I plan on bottling a gallon as is, oaking a gallon and oaking the last half gallon with a different toast. As of now I am leaning towards using medium american for the gallon and light american for the half. Sent from my...

My problem was, I racked my mead too early and it caused fermentation to stop early. I tried adding boiled yeast and also tested the ph and it was good. Will D47 be a strong enough yeast to repitch, or if I want it to ferment further will I absolutely NEED to use a more tolerant yeast? The...

I plan on making a hydromel today or within a few days and would be very interested to hear more about using oats to add body. Does it change the flavor profile much, about how much should be added, and can it be tossed in dry during the primary?

Well, even using 71b, I am using 1.5lbs of honey so I assume the fermentation would finish fairly quickly, 3 or 4 weeks should be enough. I should only need to rack twice, once on the fruit and once off the fruit to clear. I have several 1gal jugs and a couple 1/2 gallon jugs if I need them. I...

I am wanting to create a low abv mead, probably a melomel, that my wife will like. Below is the plan I am thinking about, will it be really watery or can anyone think of any major issues with it? 1 gal batch 1.5lb clover honey (should finish at about 7.5%abv) 71b yeast +nutrient/energizer...

ErinRae said you have local brew stores, I suggest taking a look there first as shipping glass can be expensive. You should be able to pick up a couple 1gal glass jugs for fairly cheap.

Yea, I found a local resource by using honeylocator.com also.

So as you can see above in the original post, I racked to secondary on 02/24/2013. I did take your advice and do the bread yeast thing on 02/27 or somewhere around there. I have sat it in the basement and left it alone since, and there is a bubble in the air lock every so often, and if I look...

After 5 months and a few weeks the fruit has dropped. It is still cloudy though, should I wait longer, or is it probably not going to clear at this point? I do have some super kleer. I don't have a problem with letting it age longer, but I don't want to leave it on the fruit too long and get bad...

Mine has passed the 5 month mark, not clear and fruit is still floating. It bubbled for about 3 months, I haven't taken any readings or anything. What should I do? My concern is having the fruit in there for too long.

Thanks a lot for the info. There is a little airlock activity today, although it is slow. I would say about a bubble every 5 minutes. Should I just leave it at the warmer temp for another day and take it back downstairs tomorrow, or do you think I should go ahead and add the boiled bread yeast...

So I have a few questions on what I should do at this point. I am making a variation of "cuties orange mead" from the recipe section using orange blossom honey and D47 yeast. My OG was about 1.126. The recipe said to rack to secondary in about a month. I pitched on 01/20/2013, and I just racked...

I was hoping for a bit stronger orange flavor also. I used 15 cuties clementines for a 3 gal batch. I pitched the yeast on 01/20/2013, so I will be transferring to secondary this weekend. I will taste it and post an update. It is looking pretty clear but I'm sure it has a good bit more clearing...

Thanks for the info. Did you follow the exact proportions in the recipe or use a different amount of honey? Can you taste the orange? And lastly, do you happen to know your OG or FG?

So I was doing some further calculations, I was thinking of using about 10.75 lbs of honey for a 3 gal batch to get a OG of about 1.13 (1.129). Using D47 which goes to about 12-14% alcohol, the FG would be around 1.025-1.04 if I go with that.

So for anyone that has made this recipe, this mead comes out pretty sweet right? I am trying to brew something my wife likes. Her favorite wine is moscato, made by Alasia, which is pretty sweet. If I can make something similar to that, it would be great. I am thinking of making a 3 gal batch...

Great, thanks for the input guys!

hmm, any input on the above post I made last week? Should I rack it into a secondary for some bulk aging or leave it alone to clear more? I am just wondering because it has been past the 3 month mark.