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Old 12-12-2011, 01:13 PM   #111
huesmann
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Mar 2011
Kensington, MD
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Quote:
Originally Posted by Mia View Post
Any ideas on how to make it less sweet but with the same flavor? I'm not a big sweet wine drinker.
Less honey?

 
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Old 12-13-2011, 02:16 AM   #112
Mia
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Aug 2011
Gig Harbor, Wa
Posts: 5

you wrote:
You also have to make sure you've actually fully attenuated. What was the OG, and FG? What yeast was used?

Looking at the posts in my thread, it looks like many people are still unfamiliar with early staggered nutrients, CO2 removal for teh first 7 days, and pitching plenty of HYDRATED yeast.


Any ideas on where I can read and learn more this?

 
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Old 12-13-2011, 04:14 AM   #113
Atek
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May 2010
, South Dakota
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http://www.homebrewtalk.com/f30/what...ed-nhc-183897/

Here

:-)
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Old 01-19-2012, 03:01 PM   #114
SauceBoss
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Jul 2010
Orlando, FL
Posts: 179

I was just curious. I was planning on making my first mead with my brother this leap year and letting it chill to the following leap year. Do you think there would be any issues in keeping mead made from this recipe around for 4 years? Thanks in advance for any advice you can give
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Old 01-19-2012, 06:12 PM   #115
huesmann
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Mar 2011
Kensington, MD
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As long as you take it off the lees.

 
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Old 01-20-2012, 01:24 PM   #116
malkore
 
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Jun 2007
Nebraska
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I still have a bottle of mead from 1999, so yeah, it'll keep.
You might want to read up a little bit on sulfiting mead, as this will help preserve it (mainly stave off oxidation).
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Malkore
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10

 
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Old 01-20-2012, 03:42 PM   #117
SauceBoss
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Jul 2010
Orlando, FL
Posts: 179

thanks for the feedback. What does 'take it off the lees' mean?

I will def look into sulfiting it for sure
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Old 01-21-2012, 01:59 PM   #118
huesmann
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Mar 2011
Kensington, MD
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Lees. All the crud that settles to the bottom, especially dead yeast. Rack the fluid off that stuff.

 
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Old 01-21-2012, 03:37 PM   #119
malkore
 
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Jun 2007
Nebraska
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Quote:
Originally Posted by huesmann View Post
Lees. All the crud that settles to the bottom, especially dead yeast. Rack the fluid off that stuff.
But ONLY after fermentation ends, which shouldn't take more than about 3 weeks if everything is 'perfect' for yeast health and its not a huge O.G.
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Malkore
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10

 
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Old 04-20-2012, 04:57 AM   #120
Alien1099
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Apr 2012
Phoenix, AZ
Posts: 4

I tried using Wyeast sweet mead yeast in my two of my three gallons of JAOM I have fermenting. It didn't activate. After doing some reading, I saw lots of references to this strain being problematic resulting in many stuck fermentations or even no fermentation whatsoever. I repitched with bread yeast and all three are bubbling nicely now.

 
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