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151 + 5 gallon Orange Melomel. = 156 Gallon

I got the craziest nightmares after drinking from the unfinished primary. So there's that.

Greetings from the only bearded guy this side of Canton.

I'm using a Hydrometer. Indeed I did compensate for the temperature. I also double checked if the hydrometer isn't broken my measuring plain water. And as far as i can tell it isn't broken. Anyway i already racked in to secondary. Added oak chips and marbles yesterday to lessen the...

During the cold weeks we had i let it sit in a warm bath of ~20 degrees celcius. The yeast strain is Red Star Champagne and it says it tolerates down to 15 degrees celcius, so i don't think it was the temp problem. In hindsight it is probably a combination of not enough aerating and not...

First off, many thanks for Loveofrose's latest Mead making techniques post. However i am in a bit of a pickle as i cannot find the Fermaid K nutrients. I live in China and due to the lack of creditcard (very hard to get as a foreigner in China it seems) i am forced to buy domestically...

Still, without you posting a picture i would have not known for quite some time. I did more searching and others say that basically the marbles you can get at a fish-shop will be safe, which makes perfect sense.

Goodness i never thought of using glass marbles to do that! I shall be stealing your idea :D

My Danish friends insist the real Viking method of making mead is by using water that has been filtered using straw that is soaked in the urine of a virgin. So yea .. maybe using more modern methods is not a bad idea after all :D

Update January 5th 2015. Fermentation is really really stuck. SG at 1.062 for several weeks despite stirring, nutrient addition (not too much). Ordered new packages of Red Star champagne yeast and Lalvin EC-118 to try, oak chips, ph stabilizer and other brand yeast nutrients. Plan ‘O...

Why not try back-sweetening? There is some pretty good info on that here. (note my first batch isn't even done yet lol)

Update. SG now dropped to 1.07, so dropping 0.01 point every week :-( degassing daily, added some nutrients but doesn't seem to matter - yeasties be stubborn. Heating setup just a simple large bucket, water, aquarium heater and pump.

Sorry didn't update here. After my last message i added a bit more nutrient, degassed/aerated twice last week. Last Sunday's reading was 1.08, so going too slow i guess. Added the final bit of nutrients, but started degassing and aerating daily. Added challenge is that the temperature...

Wiesty did you get any results? I also have a slow fermentation. OG 1.120, SG measured today 1.09. Gonna follow the advise here and "stir it like it owes me money" at least once a day.

There is an very big thread on HBT about making rice wine (sake), maybe they have good suggestions there? A quick Taobao search tells me that 'Angel' yeast is popular to make rice wine in China. But i'm not a native, so what do i know :)

Hi Tang, I'm a new brewer (Mead for now) in China as well. Maybe we can share information about good places to buy equipment, ingredients, etc? I'm located in Guangzhou, but some of the stuff i bought came from as far away as Liaoning! Happy brewing!

Thanks for the welcome message! Forgot to mention, but i was able to find a Northern Brewer fermenting bucket. I added Wyeast Yeast Nutrients according to the instructions. Should i add more 1 week in? The 'Chinese' glass carboys look like this: I'm not happy about it having a...

Yes sorry forgive the pun :) First time home brewer here. I'm from the Netherlands, living in Guangzhou, China. Finally started my first batch of Mead last week. I can tell you that getting the equipment and ingredients in China is no walk in the park. The normal glass carboys are...