Recent content by caffeine211

Cold stops pectic enzyme from working. Alcohol diminishes its effects so the farther along your fermentation is (higher ABV) the less effective it will be. I see a lot of recommendations to add it to the must 24 hours before you pitch the yeast. I've gotten good results adding it 1-2 hours...

With that original and final gravity, you're around 11-12% ABV. Assuming you used bread yeast, you should be perfectly fine as that is about the most bread yeast can take. I would go with option A.

AZ IPA, I did not add any campden tablets or k-sorbate when I added more honey and it looks like you are correct... The gravity on 5/24 was 1.032 (I forgot to take a gravity reading when I added the honey :( ), only .002 higher than on 5/7. As best as I can calculate the gravity should have...

Win plz

Ok... this is my 4th batch of mead. I've been lurking in the background, reading a lot and trying to learn as much as I can. I'm posting this recipe and my methods mostly so I can get feedback on what I've done right/wrong or any other suggestions. Thanks in advance for any tips...

Sounds like a good plan! Only thing I would watch out for is the oak chips. 3 weeks may give you more oak flavor than your really want. I've known people that left them in for a week and got an overpowering oak taste. Maybe keep them separate from everything else so you can pull them out if...

GuldTuborg, I'd test it first but it sounds like a good idea. I had actually considered this earlier today when I read through the post. I roast garlic about twice a week (I love garlic!) and have been experimenting with different additions to it. One of those has been honey. After 40-45 mins...