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While staggard additions are common... all's good with your mead. Depending on yeast it will stop about 15%abv leaving a sweet mead for you to enjoy. After sanitation fermentation temp is important, it also impacts how long to age for. Aim for 6 months, taste and keep going if needed.

If it really tastes of light vinegar... it probably is... so relax and put it in a corner with plenty of air access to become a delicious honey vinegar. Keep in mind it will develop a MOV (mother) and continue to develop that flavour. If it's a mischaracterised acid flavour you should leave it...

CO2 capture tanks so I don't need to worry about sucking in water or oxygen during the scheduled cold crash

Some new additions

After finding a supply of bags (and buying a bunch) the little press that could finished another season. About 450 litres of juice pressed so areasonable workload.

I have a single vessel system and do a triple brew day in 18 hours, so 6 hours per brew with a lot of opportunity for improvement.

Not the best pic but I dont think that's mold. It looks more like some gunk left on the glass from the krausen. Relax, nothing you can do now will change things so, when its ready, pull a sample and taste it 😀

Bit messy but it works well for all types of brewing projects.

So many "commercial" meads taste terrible. I feel like there isn't a big enough knowledge base to produce quality brews as people try and work it out. When I started making beer the amateurs I found with a depth of knowledge was huge and readily available.... with mead, almost nothing.... or...

Bread yeast is unpredictable, if you want a high abv mash/must/wash to ferment dry then add a wine or champaign yeast. EC-1118 being a very common strong work horse. In my experiance fresh apple juice provides a potential ABV of 6 to 7%, adding white sugar generally creates off flavours that I...

Hi Mosin, my many grams per litre are you adding to the must of each preservative?

Following on from bwible's comment. I especially like brewing drinks that can't be purchased from a store... historical brews or silly experiments. Different ingredients: apples, oranges, bananas, wheat, barley, honey, crunchy nutt cornflakes.... Fermenting has so many directions to play with.

Hi Mosin, what's your dose rate?

If I had to do a cost value analysis of my brewing hobby I'd need to sell it all and take up a cheap hobby like........ building spaceships. I love the tech, tinkering AND recipie side of the hobby, it's not about the cost. Luckily I have a wife who doesn't mind a room dedicated to my madness.

Hi Gents, D47 is a good yeast and a common one, after a few stuck fermentations I asked some local wine makers about it. They all mentioned that it was a good yeast but potentially temperamental. While I am experimenting with other yeast I would still use it, I'd just be more careful about my...

Looking solid. With my meads I want to oxygenate for the first 72 hours along with my first staggered nutrient additions. So... gentle is only where I start until it is mostly degassed... then I stir the crap out of it ;) I use a paddle on a drill. Yeast need oxygen early on along with...

I'm not sure where you live Abtin but the Kegland team are great with support, just touch base with them and ask. I have some of their newer gear and everything is replaceable, like Lumpher mentioned, check the safety switch, my Grainfather also has had this issue in the past.

I'm currently fermenting three meads all based on apple juice and Coolabah honey. They will be two semi sweet (maple syrup and hazel nuts, Mango) and one sweet mead (based on Falls Bountry).

Yup, pressurised glass is a bad idea o_O, 5 stitches later, to be fair I was tired and not thinking the correct steps through.

There is always the option of pasturising them after a few days. Big pot, bring to temp and then refrigerate them. The flavour will change but it removes the time issue..... if not the caution.