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Old 07-04-2013, 04:23 PM   #271
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thanks for the replies... the bottle of FermaidK i have says use .5-1g per gallon (1/8-1/4tsp per gallon), then doing that 3x, i was actually worried i was using too much? so i used GoFerm to rehydrate the yeast, which has plenty of nutrients already, then with 3 additions of 1/4t DAP & 1/8t FermaidK, i used a total of 3/4tsp DAP & 3/8tsp FermaidK for a 1 gallon batch... which brings up another question, is batch size relevant? when i inquired about rehydrating a pack of yeast, i was told still to use the full 2tsp of GoFerm to one pack of dry yeast, even for a one gallon batch. is that correct also?

well for now, i think i'll pick up some acid blend, and repitch maybe a half pack of yeast just rehydrated with some more goferm for nutrients and hope it takes off, because it still smells great!
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Old 07-07-2013, 03:55 PM   #272
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well 3 days later, after pitching another half pack of EC-1118, 1tsp GoFem, and 1/4tsp Fermaid K... nothing... no airlock activity. i haven't opened it up again to take a gravity reading, but the level in the airlock hasn't changed even the slightest, so i'm assuming nothing's going on in there... any other thoughts to start this back up, or is this going to totally stall out at 1.039? maybe blend it with another mead down the road??? just weird, i don't understand why i'm having problems with this one mead, so far it's been my only problem child.
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Old 07-07-2013, 04:04 PM   #273
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Is it possible that all of the fermentable sugar has fermented? I've read that the process of burning the honey renders some of the sugars unfermentable. I wonder if you could mix up some everclear and water to a bit above your target ABV and add it until you hit your target FG. I've never done this, just trying to think of a way to salvage the batch if its so sweet it's unpalatable.
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Old 07-07-2013, 04:42 PM   #274
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My favorite idea on lowering the gravity is to blend it with a traditional mead that is fermented dry. If 1118 yeast has died out then it may not ferment. The only other thing you can check is see if the PH is to low. If so then use calcium bicarbonate I believe to raise the PH to the butter zone of about 3.5.
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Old 07-07-2013, 05:47 PM   #275
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the pH definitely isn't low, it's sitting about 4.6... i was going to add some acid blend, but haven't made it to the HBS yet to do so, so really, that should be in a good range for the yeasties? i think at this point i'll blend it with another mead. i have a traditional mead in a primary going that i'm going to add spices and do a metheglin with here next week. i made a little extra, so i'll use some of this to blend it and see where it goes from there. thanks for the input so far!
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Old 07-07-2013, 11:49 PM   #276
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Premier Cuvee might be able to take it down a little more sometimes this works better than EC1118. WVMJ
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Old 08-10-2013, 06:19 PM   #277
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would it be a bad idea to age this in oak?
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Old 09-16-2013, 12:51 PM   #278
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I used some Fermcap-S in the boilpot and it helped keep the honey out of endless expansion.
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Old 09-16-2013, 10:53 PM   #279
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Quote:
Originally Posted by thirsty4cider View Post
would it be a bad idea to age this in oak?
That is an excellent idea and it works. WVMJ
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Old 09-16-2013, 10:55 PM   #280
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800 posts on this wonderful mead and someone comes along and is like why dont you guys use that anti foamy stuff when you cook foamy honey! I didnt know you could use this in the boil, did it work all the way up to the black stage or did it eventually give out or did you have to keep adding it every so often? What a great idea. WVMJ

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I used some Fermcap-S in the boilpot and it helped keep the honey out of endless expansion.
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