Recent content by BeeDeeEff

Relax, have a homebrew. Keep the lid on and check on it in two months.

My first batch finished, and I'll definitely have to put down another one soon. Great way to make something with decent flavor out of relatively cheap ingredients (store-bought bulk clover honey). Also happened to finish clearer than anything I've made with honey closer to raw, relying only on...

Yeah give it a few cycles of shaking and releasing the gas until it starts to settle down. You'll be surprised how much is dissolved in there. After that let it be until its done, seems like you have enough nutrient already.

That nutrient works well, using clover honey will tend to make it a bit bland, just like cider made form Motts Apple juice will have less character than something from unfiltered pressed apples. Aging still does help though, as does stabilizing and back-sweetening to some degree. De-gassing...

What temperature was it fermenting at? The colder the temp the slower the ferment. You want to aim for between 65°F to 75°F, or 18°C to 24°C. Also I found a few threads of people no recommending using LD Carson Yeast Nutrient for mead, you might want to do a similar search and read through...

What was your recipe? Specially, how much honey did you add? What type of yeast, and how much of that yest did you add? What type of nutrient("food for bacteria") did you add, and how much of that nutrient did you add? You mentioned that there was undissolved honey at the bottom of your...

You mentioned you added yeast energizer, but did you add any yeast nutrient at any stage? Did you de-gas the mead at any stage? Did you minimize the head-space above the mead after each racking? What kind of taste were you expecting? If it fermented dry, it'll taste like a white wine. What...

Racked off the clear, could probably bottle now like I did last time, but I think I'll rack it once more then bottle. No souring or vinegar scents or tastes as far as I can tell. The boundary between the clear and the excess starch/protein at the bottom has a really cool texture. Reminds me...

Just pitched the yeast in my first gallon of this stuff, looking forward to it:

For reference, I don't keep mine in a temp controlled box, just in a low-spot in my house where I know the cool air collects. I should probably put it down in my basement tbh. I keep my house around 70°F year round, though the spot I keep it probably stays closer to 65°F

Made it only once before in the same container with half the rice/liquid and it didn't happen to me. Can't say for certain why, might end up happening this time, this is only my second batch of this stuff. It might if given enough time, but don't know how long that would take. I'll probably...

Still waiting for it to clear more before racking:

Activity slowed way down, and wasn't even able to been seen from the outside after two weeks. Based on how much liquid I was able to squeeze out and how it wasn't sweet I think it must've kept going. For those catching up I'm doing this with Cost-co long grain rice from a 50 lb bag with only...

Others in this thread have had a higher chance of going sour/vinegary in higher temperatures, so be careful with the amount of oxygen you allow in after its fermenting. Most success is had around cooler temps of 15°C to 20°C (or in the 60's °F or even lwoer)

Did you rack off only the clear? or drink it with solids left in? I can't say I know what mine would've tasted like if I drank it milky white because I just didn't try it like that. And I wonder how much of the difference in flavors between different rices would go away if all that was kept...