Recent content by BobJ

10 gal raspberry melomel 5 gal apple pie cyser 10 gal light lemon 5 gal blood orange 30 + 307 = 337

Another +1 for the podcast.... Sounds awesome so will have to give this a try....:ban:

You need to minimize the headspace and use campden to avoid oxidation..... Lots of different ways to do it but I use a honey solution.... Water will work but it will dilute.... Some folks have successfully used sterilized marbles......

Please count me in!

Sorry for your loss....:-(

Either of the first two of your choices should work well but my choice of the three would be the 71B as from my experience it tends to do best at retaining flavor with fruit.... Would not go with the EC-1118 as it tends to strip the most flavor and strawberry tends to be one of the lighter...

Awesome post and great idea for a FAQ and a comparison of different yeast effects on apple flavor.... :mug:

Very nice! So, how do they taste.....:ban:

I'm definitely going to have to give this a try....:ban:

Very cool idea! :tank:

Sulphur smell should reduce over time now that you have it off the yeast..... If for some reason it persists you might try splash racking or adding a few pre 1980 cleaned copper pennies.... I doubled dosed one of my batches with campden by accident and this trick fixed it nicely.....

This is a good thread..... I have a number of meads currently in secondary since late January.... All have cleared nicely on their own except for my show and the strawberry pizazz.... Am thinking that it might be time to try the hot mix sparkelloid......

I picked up one of those food vacuum sealer pumps at walmart..... Does a great job and easy to use.....

Same for me.... I would think anything that keeps the yeast productive and happy would not be a problem....

Worked for me as well.... Step fed mine like a mead and it's been very active and no sign of Rhino Farts....:ban: