Recent content by Blackrock612

I know what you mean about the high OG but I based the ratios on the compleat meadmakers starting recipe ratios adjusted for 3 gallons instead of 5 and I used batchbuildr meadmakr to calculate my TOSNA additions so even though it was my first batch it didn’t seem like I was doing anything too...

Maybe if I took my 6.5 gal bucket, put a bunch of fruit in there, another 5 lbs of honey or so, poured the 3 gallons of mead in there, and topped up with a gallon or two of water and repitched some 1118 things would turn out? I wonder if I’d need to add more nutrients? Is this crazy?

Hey all. So I repitched with 10g of EC-1118 on 1/6/21. The mead does appear to be fermenting if you really look closely and tastes "spritzy" and smells like CO2, but it has been at 18 brix for the last 4 weeks. At this point I'm at a loss for what to do. It has been in my basement which ranges...

Wow I didn’t realize wine yeast could ferment at such low temps. I won’t worry about it getting too cold then. Very good to know thanks. You guys think I should try aerating/ degassing the must? At this point I pitched the yeast 20 days ago. It’s got plenty of co2 in it but can it get oxidized...

Thanks for all the help. I pitched 10g of 1118 on Wednesday and it is fermenting again now. I did rack yesterday to get it off the lees as well. I’m putting the carboy in the basement so it stays cooler but I also have a finished out building that would be colder still. What temp range do I want...

I can move the fermenter to my basement where it’s in the 50s. Then you think pitch 2 packets of EC1118 but no more yeast nutrient? I’m not stirring it anymore since I’m afraid to after so long. What about the lees? You think I should rack it to get it off the sediment too?

Yeah I was wondering about dilution. It’s 3 gallons currently. Any suggestions on volume to add? Also, I’m not familiar with K1V. Is that another type of nutrient?

Yeast was Narbonne- I did 10g rehydrated in goferm before pitching. Temps have been room temperature 60-70 F. I am using TOSNA 2.0 and made 4 additions of fermaid O. I’ve made lots of home brew but this is my first mead. I feel like this is the first time I’ve ever had trouble with a fermentation.

Hey all, looking for some recommendations. I made my first batch on and pitched the yeast on the 19th. It was 30 Brix. Now it is down to 21 but I was hoping it would end up semi sweet or even dry. It’s looking like it is going to be very sweet? Should I transfer to a secondary now and just let...

Well I did it. Time will tell how it works out. I made a post about it if you have any suggestions. Thanks again.

Thanks for the help everyone. I finally gave it a go and made batch #1. Appreciate all the input. I made a post about how it went if anyone has the slightest interest.

Well, after weeks of reading this and that, I finally put it all together. Thanks to some helpful suggestions from members on this forum, I used "BatchBuildr - MeadMakr" and TOSNA 2.0 as references, along with the book from Piatz. BatchBuildr made me realize that I didn't have as much honey as I...

For some background about why I’m asking... I got some yeast “energizer” and some yeast “nutrient” a while back. I intended to use the “nutrient” to rehydrate the yeast and then add the “energizer” to the fermenter after a few days. Then I read something about how DAP doesn’t have micronutrients...

Boy I’m confused. So how is fermaid k different than the other ingredient mentioned as simply “DAP?”

Does fermaid k have all the others too? I got fermaid k and was about to make my first batch but now after reading that it sounds like o would have been the better choice. Should I just not worry about it or go ahead and get the “o” one?