Recent content by Aebrius

I've already gotten my gravity readings, so I won't have to crack the carboy at all until I've decided to either rack it again (It's already fairly clear, so I'll see how that goes- Also helps that I just bought two *actual* five gallon carboys in case I'll need to). Based on what you said I...

This is my first batch (And first attempt with winemaking). I bought all the equipment second hand off someone selling it cheap, and at the time had been told my carboys were 5 gallons even. I did a batch of mead up that has been in secondary for three weeks, and just decided to rack it over...

Unfortunately I no longer have the sites in my history. Two that I remember were cases where they had done side by side testing of otherwise identical meads and then tasted after aging for quite some time, and the others were mostly forum based posts and discussions.

I've done quite a bit of reading around the internet, and a lot of what I came across said that while boiling will drive off some of the aromas it will also lead to more body. The honey was also very local and recently done, and had visible bits in it which I wanted to clear out. 160 is less...

I'm using a must mix of 14 pounds of honey topped with water up to 20l. The must was pasteurized at 160 for 45 minutes and I've added in DAP on a staggered addition schedule. The SG when the yeast (EC-1118) were pitched was 1.096, on the 25th. It's foamed a very small amount thus far, only small...