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Yeah, that’s what I’ve been doing. Power cycling. But in my opinion that’s not a long term solution.

Dang. Considering how expensive they are when paired with their glycol chiller I consider the controller freeze to be unacceptable. I’ll keep on customer service and see if they have a solution. I did notice that they freeze less often now that they are closer to my Wi-Fi router. Any chance...

Hi, I have two grainfather fermenter pro conicals. BOTH of the controllers will hang from time to time. Did you ever figure out a solution? Thanks.

Thanks for continuing to fine-tune this recipe.

I let the recipe be. The color is Mac n Jack's and the taste is closer than what I had done previously. Very smooth and drinkable though, and considering I prefer low IBU beers, I'm fortunate. I feel confidant enough now to do a full mash. Next time around I'll follow your recipe.

Well, I did the partial mash recipe over the weekend. What worries me is that in the midst of the chaos I put the Cascade hops in for 60 minutes instead of the Centenniel. The rest of the recipe I followed to a T. Ought to be interesting how it turns out given the hops screw up.

Hey, did you temp control the ferment on the low side? Say 64-65 F? When I make mead I keep the ferments on the low side in order to minimize the fusels.

Thanks for doing the conversion in Beersmith. Is this for 10 gallons?

Thanks for putting in the work on this recipe. I've been making mead for several years, and really the Mac n Jacks Amber is the only beer I like, so I decided to try my hand at making a clone. I haven't tried all-grain brewing. Been sticking to extracts and steeping grains. I'd love to...

Thanks for posting. I'm going to do TOSNA with my next one gallon batch. I don't have strict temperature control, but I have a heat pump on my house and the temperature swings between 59 and 70. If I ever want to make a one month mead I know I need a temperature control chamber.

Wouldn't topping off with a different mead alter the flavor of your current batch? I did read about topping off with other meads in Schramm's book, but seems to me that the flavor would change. With my next batch I will make a larger amount. I have a six gallon carboy. Guess I will get some...

I took another FG reading. 1.002, which is exactly what it was two months ago when I bottled. (In my above post I left out a 0.) My mead tastes great, even though it's only been in the bottles 2 months. It's not super smooth, but it's tasty. I might just let the mead sit there in the bottles...

Maybe this question is better suited for the bottling forum instead of the mead forum. I've done some beer brewing, but recently I've gotten into mead. I bottled my first batch after letting it sit in the secondary fermenter for a month and not seeing anymore fermentation. 20+ corked...

That's awesome.

I have one more question. Should I rack off the lees into other wine bottles?

The mead had the transparency of dark amber colored glasses. I used dark wildflower honey, so I take that as being fine. Thanks for the advice on taking another FG reading, and for letting me know I shouldn't bottle until the mead goes 60 days with dropping sediment in a new carboy.

Ah, sanitized marbles is a good idea. The sediment is the same size as what you find at the bottom of the first and secondary fermenters. Would a chinois be fine enough to catch that sediment? A cheesecloth might just work.

I made a semi-sweet mead with a FG of 1.01, maybe a little lower. In the secondary the fermentation had completely stopped, or was at least negligible. So, I decided to bottle. About two weeks later I noticed sediment at the bottom of my bottles. Afraid that maybe fermentation was still...

Well, I have Schramm's book. He lists the characteristics of blackberry honey as high ph, high maltose, high ash, high nitrogen. Simplest thing for me to do is to ferment a traditional must and then rack onto 5-7 lbs of blackberries in the secondary. Let the fermentation stop and then rack...

Checking in here to talk with fellow mazers. Starting up a batch of mead made from blackberry honey. Want to read about other people's experience with using that particularly honey before I proceed.