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Old 07-17-2013, 08:03 PM   #261
jak1010
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Mar 2013
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Made a batch of this and followed the exact original recipe but used Ocean Spray cranberry, blueberry, blackberry juice mix. Wow!!! Really good wit no back sweetening.
Cracked open a bottle last night....wow this does get better with age.
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Old 07-18-2013, 02:07 PM   #262
embreedow
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I'm starting a batch of this today, ill update in a couple months.

 
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Old 07-19-2013, 06:50 PM   #263
rideincircles
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Feb 2012
Fort Worth, Texas
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I just started a batch with the cherry white grape juice but also added a dozen cherries that I soaked in campden a few days after fermentation started. I figure the cherries should add a little more depth, but will just see what happens. I love the mad scientist aspect of meadmaking especially with the easy basic recipes. My larger mead batches will need a lot of time to mature since they are all well above 12% alcohol. These are good for holdover batches until those are developed and matured.
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Old 07-21-2013, 12:15 PM   #264
mike2026417
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Jun 2013
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I started a batch of this on7-2, and racked it onto 4 oz of honey, the sorbate and the tablet per instruction yesterday. But now, about 12 hrs later, that honey is still sitting at the bottom. Should I try to shake it up, or just let be? thanks

 
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Old 07-21-2013, 03:04 PM   #265
buzzerj
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Jun 2012
San Jose, California
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Originally Posted by mike2026417 View Post
I started a batch of this on7-2, and racked it onto 4 oz of honey, the sorbate and the tablet per instruction yesterday. But now, about 12 hrs later, that honey is still sitting at the bottom. Should I try to shake it up, or just let be? thanks
If you're not seeing bubbling with this then sanitize something and mix the honey in. I personally like to mix well to speed fermentation. Some say the yeast will work through unmixed honey eventually but that's when you start with an active primary fermentation. But you racked onto more honey in a secondary (which I wouldn't have done). You racked a now higher alcohol mead onto a new sugar source with the yeast not working at full efficiency due to the high alcohol environment. Unless you're using a highly alcohol tolerant yeast like a Champagne yeast, it may not be able to fully metabolize the new sugar source and you end up with a finished mead with honey mixed in. I'd just go ahead and mix it all together and let it continue to ferment. You may have lengthened the whole fermentation for this mead but the worst that will happen is you get a slightly sweeter mead. Depending on the yeast and the current alcohol content of the mead at present, it'll still be fine. You're only talking about 4 oz. of honey which is not much.

 
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Old 07-21-2013, 10:03 PM   #266
Goofynewfie
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May 2012
Edmonton, Alberta
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Just shake it up, then give it a few days before bottling to make sure the sorbate and sulfite did its job
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Old 08-08-2013, 02:46 AM   #267
embreedow
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Would any off flavors occur if I left it in primary for 4 weeks? I forgot about it

 
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Old 08-08-2013, 03:40 AM   #268
jak1010
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Would any off flavors occur if I left it in primary for 4 weeks? I forgot about it
I've gone as long as 6 weeks and haven't noticed any off flavors.
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Old 09-04-2013, 01:21 PM   #269
mike2026417
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Jun 2013
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Just bottled a batch made with grape juice and ocean spray cranberry juice, and I don't see it lasting long. This stuff is great. I bought some more juice blends yesterday, going to experiment with different blends of juice. I think I'll always want at least one batch of this going

 
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Old 11-01-2013, 04:33 PM   #270
f4mnect
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Sep 2013
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just bottled my 1st batch that had a 6oz/6oz back sweeten. it tasted great, think i'll open my 1st bottle at xmas for first real sample. 2nd batch will be back sweetened 4oz/4oz and racked later today. have to go beekeeping and see if my bee's have any more honey ready to take.

 
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