View attachment 780842
Working on this, any input will be helpful
The sugar break uses the following formula break=OG-(OG-FG)/3
So, truth in advertising, I pulled those dosing amounts straight from the YTB site.Nice form and I love the interactive portion. I've been doing something with OpenTable that is similar but needs to be redone to be more friendly.
My only comment is related to the stabilization section and I am going off of what I do based on what I have found.
You are targeting .33g of K-Meta per gallon and .75g of K-Sorbate per gallon.
The K-Meta amount seems to target a pH of ~3.4 while the K-Sorbate seems to be closer to a targeted pH of 4.0
Active Sorbic acid varies quite a bit based on the pH and the higher the pH the more you need that K-Sorbate. From what I have read you get these % levels of Sorbic acid at these pH levels
pH 3.0 98%
pH 4.0 85%
pH 5.0 37%
I need to go back and revisit my K-Sorbate calcs but what I have been using seems to work well.
pH of 3.3 - .235g K-Meta and .603g K-Sorbate
pH of 3.4 - .294g K-Meta and .624g K-Sorbate
pH of 3.5 - .367g K-Meta and .645g K-Sorbate
What is the YTB site?So, truth in advertising, I pulled those dosing amounts straight from the YTB site.
And they very well me a generalized approach that should work for a largest cross-section of situations.
https://www.youtobrew.com/mead-making-101What is the YTB site?
Depending on the yeast used, cold crashing can take up to 2 weeksAbout to start my 3rd and 4th Meads, the first 2 are in 1 Gallon jars, and I put them in the fridge to clear, but after 36 hours they do not seem to be dropping out, but we will give them some more time
Patience, grasshopper1388
The traditional BOMM has cleared nicely, the JOA BOMM not so much, could it be from the oranges I put in with out any pectin enzyme? I put either 1 or 2 small "cuties" in because the cinnamon was out of balancePatience, grasshopper
The pectic enzyme is a key ingredient when adding fruit. If I recall correctly, you started these while your enzyme was still shipping to you, right?The traditional BOMM has cleared nicely, the JOA BOMM not so much, could it be from the oranges I put in with out any pectin enzyme? I put either 1 or 2 small "cuties" in because the cinnamon was out of balance
You can still add it, but, double the dosage, as alcohol makes it less effective.before I knew I needed it.....lol
thanks, will do that tonight, I have to add a SNA addition to my CyserYou can still add it, but, double the dosage, as alcohol makes it less effective.
Love that logo!!View attachment 779344
Or this.....
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