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Alright: I removed the case from the computer. The LCD, temp sensor, works. Heat light comes on, doesn't flash. Relays are JQC-3FF Connect power, split between Heating side and Power supply, multimeter attached to a pigtail wire nutted on the white wire, and the hot out on the switch...

Nope, mine is a 110 (though if it was a 220, i'd just go wire for that, i have it available) Something is wrong in it, causing the relays not to change from open to closed, thus not sending power down the line. Bah.

So, quick question: Wired mine like the OP, and wasn't getting anything from the outlet. Checked the computer out, wasn't getting voltage. Firstly, Does the compressor delay trigger first before the heating/cooling turns on? If not, wtf?

Well, I only have 1 glass carboy, and 1 keg, but thats beside the point. I would like to use the carboy, but can't because I haven't found a good way to clean it. Now when I found the carboy in the garage, it was buried in dirt, and while the outside was easy clean, I've never been comfortable...

When you say "stouty" what do you mean?

Best option is if you want to do this is to cold crash, then rack the mead onto the chemicals. Cold crashing forces the yeast and other material to fall out of solution and compact into the yeast cake. Which by shear fact that there is less yeast in suspension, allows the chemicals to do their...

I'd think you should increase the amount of fruit, and add Fermaid-K till 1/3rd sugar break

But a vigorous ferment will still blow the the lid off the bucket. Good rule of thumb is to cycle out your plastic buckets after a year or so many batches. I cycle my 2 gallon buckets I use for mead every 5-6 batches. plastic tubing every 6 months, auto-siphons once a year (or will be anyway)

Meh, All beer has it's fans and it's foes. I mean I despise super hoppy beers, and prolly could write a book on how Bell's is overrated and horribly inconsistent year to year.

Figured I should post something here, but yea. Done mead for a year before getting into beer. Currently have a Belgian Strong Dark aging, and a mead made from the same yeast going. So um yea, Hi :P...

I had a mead that started at 1.100 finish below .980, the hydrometer just dropped a quarter inch below the surface, so I have no clue where it actually finished.

Username: Rikadyn

Refractometer...

Clone Brews has an extract recipe for La Fin Du Monde...

I said like, thats primarily what the solution from the mint leaves is like.

Best solution is to cold crash then rack onto the sulfite and sorbate solution, tis how I killed off K1V in my acerglyn.

I really like how my Acerglyn (Maple mead) is aging out, it's at 6 months right now and getting near bottling I think. Even if it took like 5 of those 6 months to clear...

Pretty much any mead recipe should be fine, you're looking at about a 13% tolerance with that yeast.

Um, Yer Cider didn't have preservatives in it did it? I ask, cause I haven't found a brand available in a store that doesn't yet...

The recipe changed a little bit from the original posting, I'm going to use Amber instead of Gold, and changed the hops to Northern Brewer and First Gold. But prolly do it as a chocolate stout, then in secondary add the mint and bottle when the flavor is near what I want. Depends on how the...