Recent content by AndyinWA

I planted mine in 8 gallon pots and plan to keep them there until their 3rd season.

I would look at 5 feet between different types, 3 feet if the same type.

I no longer use either. I use tap water from a well. Much higher mineral content which is especially helpful in nutrient deficient honey.

I am an advocate of pectin enzyme with fruit laden melomels. I have used in secondary after fermentation with good results. Also, cold crashing sediment out of solution works well in conjunction. My 2 cents worth...

2nd on the honey after flameout. In fact, I wait until my mash has cooled considerably prior to adding. With meads, I use ZERO heat and simply stir. As stated above, that is with raw honey, not pasteurized.

In a short answer, no. D47 has a tolerance of 14%. If you have already churned through .123 I would say that's about it from that strain. I do not believe you have a stuck fermentation issue.

^ What he said! It's fine, be patient. I rack most of mine SEVERAL times.

As a general rule, honey does not spoil and is one of the best "naturally preserved" foods on the planet. Of course, there is always a caveat. There ARE small amounts on natural yeasts in honey. If the honey had to much of a moisture content, it could ferment. This could be aggravated by...