Recent content by bushpilot

Sorry for my slow response. You will have to work it out by taste, but in looking at my notes for a batch a few months ago, I added 6 tsp to 32 oz swingtop bottles (I add directly in the bottle.) I haven't opened any of those yet, so I cannot comment on the result.

I am a beekeeper, and make all my meads with my own (wildflower) honey. It turns out quite nice, using K1V-1116, fermented at the lower end of its temperature range, about 10% ABV, and just off-dry.

I missed something - what suggests that the yeast is still active? I don't see a change in SG, so is this based on bubbling? If so, bubbling or not is not a reliable indicator of yeast activity. I am guessing your yeast is done.

I have never fermented citrus, but I understand it can be challenging due to the acidity. I have also heard that it doesn't taste all that good when fermented, words like "vomit" have been used to describe the taste. That said, skeeter pee is a popular fermented lemon beverage. Look it up, it...

I look at solar every few years. I really want it, but my electric bill is so low, it just doesn't make sense. About $85/month, Summer or Winter, that with a PHEV (Volt) in the carport. Of course no air-conditioning in the summer, and wood heat in the winter really helps. Given a more...

Oh, we all claim to be from NOLA ...

This.

Take the readings, they will tell you what you need to know. I wouldn't add more sorbate. Let it stay dry, or if it absolutely needs it, add a non-fermentable sweetener. PS your user name caught my eye. I grew up in Kenner. It has been many years since my last visit, I gotta go back to visit...

Not a problem. Join us over in the mead forum! https://www.homebrewtalk.com/forums/mead-forum.30/

Not an issue, it will ferment and clear with minimal additional residue.

I assume this is for secondary? If so, top with unfermented must, juice, or (my favorite) another mead. If you are talking about primary, oxidation shouldn't be a problem unless you leave it there for an awful long time.

If not yet bottled, try making it. If bottled, try aging it for a year. Edit: correction, the above should have said, "If not yet bottled, try oaking it."

It will be fine.

Long rambling response below, if you are an experienced brewer it may be unnecessary, but someone else might gain something in reading it. I haven't used any of the other yeasts you mentioned except 71B, so I will not make a recommendation. I use K1V-1116 for all my meads. There are probably...

I have done several raspberry cysers similar to what you described, and they turned out great!