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Old 12-29-2012, 12:28 PM   #11
saramc
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Quote:
Originally Posted by Flaviking View Post
Does the fruit require any sanitation when being added to the secondary? I'd be afraid of adding some nasties to my sanitized mead.
Depends on fruit source: fresh/frozen need treatment with SO2, canned have already been treated, dried have typically been treated. I always read labels and treating regardless will not hurt anything.
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Old 12-30-2012, 03:17 PM   #12
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Quote:
Originally Posted by saramc View Post
Depends on fruit source: fresh/frozen need treatment with SO2, canned have already been treated, dried have typically been treated. I always read labels and treating regardless will not hurt anything.
Sorry, Would you mind expanding on what SO2 is, please?

Thanks.

 
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Old 12-30-2012, 03:43 PM   #13
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Quote:
Originally Posted by Flaviking View Post

Sorry, Would you mind expanding on what SO2 is, please?

Thanks.
Campden, k-meta
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Old 01-01-2013, 01:30 PM   #14
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Quote:
Originally Posted by Flaviking View Post
Sorry, Would you mind expanding on what SO2 is, please?

Thanks.
SO2 = Sulphur dioxide. This is the gas created by adding metabisulphate to wine/cider/mead must. Campden is a brand name for the product that comes in a handy premeasured tablet form.

Campden Tablets (sanitizer):
Typically, 0.55 gram each. One tablet per gallon yields about 75 ppm. We recommend 1/2 tablet per gallon at each racking or 1 tablet every other racking. Crush the tablets and dissolve in water or wine before adding. For larger batches (5 gallons) most people prefer the powdered form of the chemical. Campden tablets may be either potassium metabisulfite or sodium bisulfite.

Regards, GF.

 
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Old 01-01-2013, 02:31 PM   #15
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If you do buy Campden tabs please be sure to check their concentration, they do vary though the most common is potassium metabisulfite. The sodium version can be used in wine but most shy away from it due to its sodium component--but many do use it for a sanitizer. Plus, not all brands of Campden dissolve without leaving a sediment which is due to its compounding method. There is one that I have found to be totally sediment free, but I forget who makes it. The granule version of k-meta is available in bottles or bags. And be sure to read the instructions for use--different concentrations are out there. That rule actually applies for every additive out there(nutrient, energizer, enzymes, sorbate, fining agents, etc.). And do not forget that things expire, writing the date you open any container is a good practice to get in to. Nothing worse than finding out your sorbate 'died' and fermented out the honey you just added to backsweeten your mead.
If you want to take the guesswork out of SO2 additions you can buy a SO2 Test Kit. A great investment, and not too expensive either.
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Old 01-12-2013, 11:09 PM   #16
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So LHBS did not have what you suggested.. they just advised me that the alcohol content should kill anything on the fruit... Which makes sense..

I bought some fresh oranges, dipped them in star san and then threw them into the secondary and racked on top of it. Hope that will be ok.

My Starting Gravity was 1.086 and specific gravity when I through in the oranges was around .994. I would guess not much could live in that.


Not to derail.. but I have a larger gap between my mead and airlock than I expected. About 5-6 inches.. Should I be concerned about this? I shook it a little once the airlock was on to hopefully release a little CO2 and push the oxygen out. Is that what I am supposed to do?

 
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Old 01-13-2013, 01:44 PM   #17
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bump

 
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Old 01-13-2013, 09:20 PM   #18
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You need to find another local homebrew store. WVMJ
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Old 01-13-2013, 11:58 PM   #19
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my experience has been fruit added to the primary tends to lost it's aroma & taste. this didn't ringt true with the mango mead but i used 22 lbs of mango, don't know how much it was after juicing. i loss about 1 1/2 gallons because the plup refused to settle. didn't have the ability to cold crash.

i have been good with using raisins for a rum flavor in spiced mead.

i ve had very little experience with melomels and think adding clear juice to the secondary or back blending would be good.

finished my first brochet today will pitch tonite.

GD

 
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