Recent content by curtisdahl

465 + 1 orange + 3 traditional to be racked on fruit later =469 gallons

Can someone explain to me the the process for adding this I understand the amount per gallon and the boiling and all that. My question is after boiling do I pour it in and leave it or so I shake the carboy to mix it or stir it I guess should be an option. Any advice would be good

Would throwing raisins in to it help out for nutrient instead of step feeding?

So my mead is about a month in primary now and while its is much clearer than it originally was ( i can see the shadow of my hand on the other side but its not clear enough to read threw) I wondering if I should rack it to the secondary to let the remainder settle. I'm worries that the fruit in...

A good location is in the empty bathtub if you have a second bathroom that doesn't get used. It's cooler than the rest of the house plus its easy to add water to if you still want it to be a swamp cooler. I'm in the same situation you are living in Hawaii temps get up there

I forgot to mention that I used K1V instead of bread yeast. Does that Shane your statement?

It's a JAO with K1V instead of the bread yeast. OG of 1.12 ( I think it was the first time so I'm hoping I read it correct ) ill get another reading today or tomorrow standby.

So I started my mead 4june and it started about 24 hours later at or bubble every four seconds. As of today ( 13 june ) it's slowed to about one bubble every 12 seconds. It hasn't cleared at all. I'm concerned that it puttering out to early. Can anyone help me understand what could be happened...

So I started my mead 4june and it started about 24 hours later at or bubble every four seconds. As of today ( 13 june ) it's slowed to about one bubble every 12 seconds. It hasn't cleared at all. I'm concerned that it puttering out to early. Can anyone help me understand what could be happened...

Yea that's not happening. So I assume it must be stamoed

Do I need to stamp the oranges to prevent bacteria growth in primary?

So I did a JAO with K1V and with it being as dry as it might be I want to get some info beforehand about how to back sweeten. Any help would be great. Process/hints/advice?

Even with 3.5 pounds for one gallon jug ( so less water with the fruit ad what not )? K1V is the only one I think can handle my house temp ( typically 78-85 ) what's the best process for back sweetening?

So I did a JAO but with K1V-1116 and I'm getting a bit concerned because it smells so much like orange rinds I'm afraid that's all it's going to taste like. Does that fade with more fermenting or is there a way to reduce it. Early secondary racking? Back sweetening? Anything else

I've heard of people having a rind taste if they didn't use bread yeast. I used K1V - 1116 from lavin? Ideas / help ?