I'm looking forward to seeing how this comes out.
I thought, according to Joe, no racking was necessary or wanted?!?
I thought, according to Joe, no racking was necessary or wanted?!?
The fermentation was complete and the oranges weren't submerged anymore and I think they would rot eventually so I made a command decision (this is as close as I get to command decisions these days). If I screwed up it's a gallon batch. If it comes out well it's only a gallon batch (dammit).
My fruit has been floating since the beginning, I thought I had nothing to fear since it was protected by a blanket of co2?
My fruit has been floating since the beginning, I thought I had nothing to fear since it was protected by a blanket of co2?
Good luck to you, it will turn out tasty!
Mine turned out very sweet and syrupy, the bread yeast pooped out early. Next time I'm using less honey or a different yeast. Tasty but I have to water it down a bit to drink.
Yeah. Mold may well grow on the fruit - that's a good reason to rack. While racking voids Joe's warranty, he uses many old (ancient) practices that probably should not be employed. Bread yeast comes to mind.
I always rack a week or 10 days after the FG has stabilized. A few months a in secondary (with spices, oak etc.) until the mead is crystal clear and has a nice sparkle. Then into beer (for sparkling meads) or wine bottles.
Screw that, I laugh in the face of mold HAHAHAHA. But, on a more serious note, did anything come into the idea that the alcohol soaked fruit cannot mold? Especialy when topped with a co2 blanky?
You can read a newspaper through it!
^+1Wait, that is my advice. I hate to ruin a good mead I put months into by destroying its aesthetic value with sediment in the bottle. I say wait until it is just as clear as solstice's an think about bottling then.
I am about 20 more days from bottling. No mold yet but sure smells yummy.
Wrong as wrong, it's full to the brim with mold and that's what's keeping the fruit from spoiling.
Huh?...........
^+1
The fruit will drop, then refloat, then drop again, ad nauseam. It's just CO2 outgassing. When it's crystal clear, bottle.
Relax, if it's started to clear then it'll be done sooner than you think.
Simple and friendly is what I need. My first foray into mead (about 15 years ago) was a waste of a lot of honey.
I have just started my first, however I found I only had about half the honey, when I was already making it, it's fermenting away, Will it be okay to add the rest of the honey when I get it, I've left a large gap
If you are wanting it to clear, stop moving it around. Even the slightest jiggle with pull up some sediment slowing down or reversing your clearing all together.
I have just started my first, however I found I only had about half the honey, when I was already making it, it's fermenting away, Will it be okay to add the rest of the honey when I get it, I've left a large gap
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