Recent content by Faile85

Oops =111

2 gal raspberry/vanilla, 1gal BOMM, 2 gal cyser BOMM =93

Should I simply follow the recommendations on the bottle? Says about 5 drops per gallon to break down pectins.

Quick question: in your cyser BOMM do you use dried dates? And the pectinase, is it a liquid or dry substance? My local HBS carries pectic acid liquid, just want to be sure not to over dose.

2 1 gallon BOMMs and 2 1 gallon JAOBOMMs 1082.5 + 4= 1086.5

What was your recipe for this? I've got an excellent mango tree that has really sweet fruit that I wouldn't mind trying out.

Ok so I want to try the 1gal BOMM, got all my equipment finally just waiting on some Wyeast1388. Going to do 2 batches one just plain and the other I'd like to make into a blackberry vanilla melomel. So here's my question, if I want more of the berry flavor and not so much the fermented flavor...

Loveofrose have you by any chance attempted anything with Wyeast 4184 or 4632? They're listed as sweet and dry respectively for mead on the Wyeast website. Just curious if there's anybody who's used them.

Thanks for the replies guys. Right now I'm waiting for my equipment to come in and doing my planning and learning lol I'll post pics as my mead progresses.

Noob here, I think I've worked out most of my questions just reading through this entire thread but I still have a question about back sweetening in steps. Do you add the honey during the fermentation like the nutrients or is this added after primary/racking? I'm not currently on gotmead so I...

Ok so here's another question, if one packet of yeast is used for 5gal of must would I be ok splitting one packet between two 1gal batches? All of the 1gal recipes I've seen list a whole packet in the ingredients.

Hello all! So I realize there are probably other noob threads I could look up but it's easier for me this way. I'm looking at attempting to make some mead for the first time and am trying to decide between getting about 4 1 gal glass carboys vs 2 3gal better bottles. The recipe I want to start...