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OK, well here is a direct link to the latest, does this work for you? Template 3

I seem to be able to download it just fine. Are you still having problems?

The link should take you to an adf.ly link. Just wait for the yellow button at the top right to say "SKIP AD", and click it. Alternatively, I have been slowly changing the format of the checklist as I use it, and have incorporated some VBA macros. The link for that is here If you still...

I have also heard about adding cream of tartar (tartaric acid) initially to buffer pH. I don't know how this affects taste though Sent from my Nexus 4 using Home Brew mobile app

Just out of curiousity, what is the SG and FG of the other 3 that went all the way through?

Your still in the first third, so nutrient additions and aeration should still be OK. I'm still fairly new at Mead making, but I have had this happen a couple times. For me, because honey has very little pH buffering, my pH went very low very quick. Your other batches have high gravity as well...

You can also make a bad tasting or weak tasting mead taste good by freeze concentrating it. I had a batch that I didn't like the taste of, and I quite enjoyed the result of freeze concentrating it. Sent from my Nexus 4 using Home Brew mobile app

I have made a few updates to the mead making checklist. -better ingredient page that displays 1/3 and 2/3 marks -multiple racking addition options -current ABV uses info from the ingredient info page instead of routine checks page Just thought I would share this, in case anyone else is using...

Thanks for your replies, it helps out allot! Devo9, I actually have a bunch of good honey ordered from a local bee keeper! A bit of fireweed, maple, and wild flower (which I was told should be mostly clover)

Any thoughts?

Template.xlsx This is what I have been using to record my mead making. Feel free to use it, edit it, copy it, delete it, etc. Some of the sheets are protected, to avoid accidental editing, but there is no password protecting them (pink-ish boxes are still editable). There are 7 pages...

Yea, I was using up some honey from a previous batch. Nothing wrong with a 7% ABV though, right? What is the best idea to preserve <10% meads? Sulfites? The first time I made mead, I actually boiled it. It turned out fine, but read up on pasteurization, and found that I could do it at lower...

Hmm...Yeah, I was considering bottling in a month, but perhaps I will just transfer it to a tertiary, and leave it for a month or 2.

Hi fellow Homebrewers, I'm fairly new at making mead, and just want to see what your opinion is on my latest batch. I am making a cyser using a bit of a mix and match recipe (aka. no recipe) using left over ingredients from a couple batches of mead, and a jug of apple juice from the store. My...

So I racked into my secondary 3 days ago, and added a tsp of yeast nutrients, a 1/2 tsp of calcium carbonate, and a half pack of 1116 yeast (to cover all bases). I let it sit, and now its going strong, with a bubble once every 20 seconds.

I gave this a read through, very interesting read. Goes to show there is a lot more to making a good recipe than dumping a bunch of stuff into a carboy and letting it ferment. I stopped by a local winemaking supply store to see if they had pH testing strips and calcium carbonate. They had...

This looks very interesting, will definately give it a read. It isn't available in PDF by any chance, is it?

That makes sense. For future references, what is a good PH level? cause maybe I will get some PH testing strips and check my next batch before fermenting

I added the bread yeast, but it didn't seem to change much. I'm going on holidays for a few days, so I turned the heat up for that room before I left, hope that helps it a bit

Oh, the carboy is kept in a room that is usually kept from 19-22 °C, so I don't think temperature is a major playing issue in this, but I'm no expert. There is also a garbage bag around the carboy to block light, that may help keep the temperature up a few degrees.