Recent content by Karaya

Hello, I have a similar question and thus figured I should just post in here instead of opening up an entirely new thread. I was wondering if anybody had experience with different Kitzinger wine yeasts for mead making. I have thus far ONLY used their Portwine yeast with very good results...

Hmm ok, because I received my Kieselsol and it is in granular form, and judging from your comment I was thinking "What, I can throw that stuff in as solid?"

How much Kieselsol does one have to add per liter (or gallon)?

Vanilla Chai Mead (has already seen some action ^^) Cherry Mead Work in progress: Banana mead (done fermenting, needs to age & clarify) Apricot mead (2 days since start of fermentation)

654 + 1 Gal dark cherry mead = 655

Oh, sorry, forgot to add the previous gallon amounts into my post :drunk:

5L of vanilla chai mead 5L of blueberry melomel 5L of cherry melomer 5L = ~1.32 gallons = ~4 gallons total for the moment

Btw does anybody have any experience as to how long one can leave the mead standing with gelatine added to it? In the link that I just posted it says so is it really ok to leave it standing for weeks?

You can read up on different fining agents here: http://www.brsquared.org/wine/Articles/fining.htm

Thank you for the quick reply! I am currently keeping the demijohn in a large bucket filled with cold water and ice cubes, hope that helps the gelatine to settle down some more! It's quite hot now here (30-35°C) so that might also be a reason why it doesnt settle down quickly..

Hello everybody, I've recently fined my 2nd ever mead batch (a vanilla beans + chai tea mead) using gelatine as kieselsol did not have any effect. It worked quite well but after 3 days now the gelatine has precipitated as a very fine milky white-ish phase on the bottom of the demijohn taking...

Two pictures of a red berry/forest honey mead I have been making. The picture of the 5L demijohn was taken shortly before bottling, the one of the 0.75L bottle shortly after... Its roughly 2.5 months old and already tastes great which is why 1 out of 6 bottles total has already been used up...

3# equals what in metric terms? (I dont even know which unit that is supposed to be :confused:) Metric part of Europe here, guys :tank:

Thanks to everyone for their input! Regarding topping up: Is there really too much headspace in the bottles? And what level would you suggest increasing volume to? Also how would you top up, simply by using water or with a honey/water mix? I'd guess that using pure water would not be...

Wow, love those temperature labels! Anyone know how/where to get some of those inside of Europe?