Recent content by digdoug713

Was sealed, and I kept it completely sterile even using gloves and clean glass utensils. But as to the condition before it was packaged no clue. I'm still leaning towards air contamination, as I said previously there is a visible crack in my lid I did not notice and carbon went in day one. In my...

Also, as per the yeast instructions carbon goes in with your initial fill up and is just supposed to help keep contamination down during fermenting and from what I can tell doing research maybe help remove bitterness. Seems the science of the carbon is far less about clearing or they wouldn't...

That's exactly what I did. As stated the only reason for the charcoal was it was included with a yeast I'd never tried before. Usually in my experience, if you're trying something new use all steps and ingredients as directed. And I used a fining agent, not sure what you're suggesting it for as...

Can you provide more info about how it does this? I am rather doubtful a fining agent will remove vinegar from alcohol. And even more doubtful it will remove physical pieces of carbon. And I am leary of adding more chemicals to this as I didn't notice any vinegar smell until after I added a two...

Was sold completely sealed and tested by submerging packet in water and squeezing before opening, not sure of its sterility or purity though. Seems like a weird source, but would make sense as it took 24 hours from adding the carbon to noticeable vinegar scent.

Will report back with how finished product is. Definitely bellow taste threshold as is, but the smell is noticeable.

Was sold with the yeast, first time using carbon. Supposed to help clear it up, seems to be filtering out well. Just taking lots of passes through progressively tighter filters.

Dry ice... Just gotta get it colder.

So I recently had a lid crack and did not notice for about 24 hours. My mead now has a bit of oxidation and vinegar going on. I plan to fractional freeze, if I freeze low enough to freeze the acetic acid can I get enough of the vinegar out or will the acetobacter keep popping back up? Also it...