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Delicatessen

Add another 5 for our Dry Sour Mead 560.31 + 5 = 565.31

Keep waiting. If it doesn't look any better after a month you could consider sparkalloid hot mix followed by bentonite. But then again, I think that just does pretty much what Super Kleer does (positive charge followed by a negative charge). However, if it looks even moderately better after...

So far in 2014: 3 gallons Orange/Ginger Melomel 3 gallons Sack Traditional - Tannin Experiment

We are going for sure. Won't enter anything this year though, probably next year.

For what it's worth, this happened to one of my bathes using Sparkolloid as well. Followed the directions exactly, well...I poured it in still hot n warm. On two other batches I used sparkolloid after letting it cool to jelliness. Those batches cleared without issue, or noticeable jellyfish...

Blowoff tube FTW here.

Haze could be pectin related due to your addition of fruit. Taste issue, Im assuming you mean that is tastes hot? What yeast did you use? What were your fermenting temps? What was your SNA schedule? You may be detecting fusel alcohols which are usually a byproduct of stressed yeast, most...

Honey contains water. Your SG estimation is off. EDIT: To answer your question, nutrient additions are especially important for Sack strength meads. Shoot for 300+ YAN. I recently made a batch with OG of 1.145 and only gave it about 225ish YAN, it was and is still sluggishly fermenting it...

I call it 'Taking the Black'. For those long nights on the Wall. Type: Wildflower Bochet Honey: 6 quarts Raw Wildflower Honey (mostly Tallow) Water: 4 Gallons Yeast: Lalvin ICV D47 O.G: 1.110 F.G: 1.012 ABV: 13% Made as a traditional Bochet, except we used a lower heat over a longer...

Starter. 10g yeast, 13g Go-Ferm, rehydrate in 100mL H2O at 104 for 15 - 30 mins, add to 200 mL H2O, shake the heck out of it and wait another 15 -30. Add 300 mL must, shake the heck out of it, wait 12 hours. Add 400 mL must, shake the heck out of it, wait 12 hours, pitch 1L starter into ferm...

2 Tsp of each in a 6GAL batch is not too much. It'll be fine.

Classic :) Yeah, always gas the heck out of the must before adding nutrients. It knocks out the CO2 and whips O2 in. Doesn't hurt to make a slurry with the nutrients as well, instead of sprinkling them in dry.

No. That would be jarring or canning. ;) But in all seriousness, sure, you can store stuff in a jar. However, I'm not too sure about how airtight it would be. Assumedly, it'd be fairly airtight if you use new seals and caps. Another thing to consider is that mason jars are typically...

Make sure you add enough nutrients as well. Even more important with the sack strength ones I've found out.

I'd second that. My most recent batch I chose to not snap the lid on at first. Since you will be going into your bucket twice a day for degassing, aeration, and nutrient additions it just makes it that much easier. At the 1/3 sugar break you can snap the lid on as the conventional wisdom...

If you have a bucket fermenter I'd suggest getting a paint stirrer and attaching it to a drill. Works wonders. Oh, and start slow. Work up to a high speed. Nutrient additions into gassed meads will always cause the release of CO2 so it's best to just get rid of the CO2 via controlled method.

Add more blackberries?

Dang...shipping raises it to $8 each for me. :( Oh well, I'll just keeping buying Apple juice. Great find though!

Cool deal. I actually had another pot of very-near boiling water next to the honey boil. Figured if there water was closer to boiling already there wouldn't be a violent reaction. It worked pretty well, nothing ever erupted or anything close to that.