Recent content by Dean Wyatt

We actually used the #2 and probably should have used the number #3 a week later to clean it up. We were very surprised at how much was held in suspension after leaving it for it for almost 8 months and 3 rackings . Still tastes stupendous. One thing - this is the first time we added a lot of...

Thanks for the comments and photo. Our mead is very dark from the heavy Blackberry portion so impossible to get a great picture. The filter pad is a 2 - 3 micron(#2 Buon Vino pad - polishing) and it seems we should have refiltered a week later with the #3 pad called the sterilizer. Our sediment...

Interesting. We use a #3 filter and noticed that it was not as clear as in the past so the proteins etc must have been in a fine suspension.

Last March we started to make our latest batch of mead from our own honey and blackberries. 16 pounds of honey and 20 pounds of blackberries and EC1118 yeast. Followed all of our tried and true procedures and made 5 gallons of mead. Everything went fine and we added 6 cups of honey in April to...

Bernard: Thanks for the reply In order - The must and yeast were within a couple of degrees of each other 71 - 73 degrees F. We used one packet of Lavlan C1118. We had Hydrated the yeast prior to pitching. We have seen no change in SG and the temp of the must has not changed from 73 degrees. I...

We are making a highly concentrated blackberry wine. We used 4 3/4 liters of juice(16 1/2 lbs) of berries and then added 2 cups of sugar to get a brix of 22. Added 1/2 tsp of K Metabisulphite and stirred. added 1/2 tsp pectic enzyme. Brix 22 SG 1.094. Hydrated the yeast(it seemed sluggish)...

We have started a new batch(6 liters) of Blackberry mead and we adjusted the recipe to strengthen the blackberry by going from 2 lbs to 8 pounds and upped the honey to hopefully have a residual hone tone in a year. We used Ec1118 Lavlan and set up the yeast starter and it was percolating along...

Seamonkey84 mentioned that they back sweeten prior to bulk aging. We noticed that the change in taste over the 11 months was quite dramatic and how would you know how much to add early on when things are still changing? We still have 2 more gallons to bottle that we have put the campden in and...

We have just started to bottle our first years fermentation of mead. It has been stored for 11 months since the yeast was finished and racked 3 times each. No question we went a bit light on the honey(this was our first time attempting anything like this) and they are astringent. Our first...

Thanks for that. We are set for Friday to go with the new batch and everything is ready. We are bottling our 3 small batch(1 Gal) meads that we started 1 year ago. The changes over the year have been amazing and we may have to back sweeten one of the batches. And then on to year 2 with the juice...

I am new to this and a little lost. We are just getting ready to brew our 4th batch of mead and we want to use concentrated Blackberry juice from our own blackberries. We have 7 quarts of juice from 23 pounds of blackberries and we were wondering if anyone has ever used just juice with the honey...