Recent content by Baltic419

So just racked it out if the bucket, ended up being a lot more than I thought it would. Gonna let it sit a few days before I drop in the vanilla bean, plus I still have to go get some. It is super tart right now.

Should I keep an airlock on it for the vanilla phase? I plan on using vanilla bean, I hear extract can be tricky, if anyone has used bean before do you break it or just drop it in whole?

Sorry, the gravity is 1.000

Now I am concerned, took a measurement, twice just to be sure and both times it came up 0%

I haven’t taken a reading yet, had to order more sanitizer. I use the fermax nutrient, which I used on brew day and then again on the 16th. I used Red Star Premier Classique wine yeast.

Omg that table.

I started a batch of mead at the end of May. The recipe is 3 lbs honey, 3 lbs of raspberries and a gallon of water. My question is that since I added the fruit should I have doubled up on the yeast, it doesn’t seemed to have stayed activated as long as the honey batch. Should I rack it and add...

Two part question. For a 1 gallon brew how much fruit do you use and do you bag or not?

My mead has been in the secondary for about 5 weeks now and there has been zero movement in the carboy. Did I kill my mead?

I was thinking fruit in the primary and the vanilla secondary.

I have 2 quick questions. When adding vanilla to your meads do you add extract or do you use actual vanilla beans? Also do you prefer fresh fruit or frozen? I am looking to brew a vanilla raspberry mead.

6.5 week old standard honey mead. Just racked it into the secondary. Had to test it and it’s light and sweet but there is the slightest bitter afterbite. Hoping that is just from some of the yeast sediment?

Hello from Missouri. I just started my first batch of mead almost 4 weeks ago and was looking into more recipes when this page showed up. This is what it looks like currently.