Recent content by CMaso

Another update - I've found that I have to keep unsealing and twisting the stainless steel lid a quarter turn every day to see it start burping again. I think that lid is warping out of shape slightly, and that's the disadvantage of using a lid that seals only with four clamps. The stainless...

Update - I didn't even replace anything. I just unsealed and re-sealed the lid, bung, and burper, and now it's burping again. A useful lesson! Thanks for your help.

All - Okay, I spoke to a friend of mine who brews mead professionally. [Moderator's Edit] His advice was first to tinker with the seal, in case that's why it stopped burping. He says he's has to deal with that himself in the past. What I'm going to do is sanitize a new stainless steel lid, bung...

1.072, looks like. Liquid temp is 67 deg F. Still tastes like honey water.

First time this has happened to me. Fermentation appears to have stalled. Simple recipe, I combined 15 pounds of raw honey (1.25 gallons), 0.625 gallons of chai tea, and 4.375 gallons of purified water, for a total of 6.25 gallons of must. I added a packet of Lalvin EC-1118 yeast, properly...

I have a 5-gallon batch of mead that I racked three weeks ago (on Sept. 7). I'm using EC-1118 yeast. I began three weeks before then, and Aug 17, with one packet (rehydrated), and added 1/2 tsp of nutrient per day for three days, and it was bubbling happily. After I racked, it started to slow...

Hello, I've been making mead for about a year now. I have three 5-gallon batches under my belt, all using spices and fruit chunks or juice, and they all came out well. Looking to up my game and have someone I can post questions. Thanks!