Recent content by krizo96

Interesting, thank you. I don't have a freezer big/empty enough to do it then. I'll just leave it to finish and try back sweetening if it ends up too dry, won't risk getting the off flavors. I got that, don't have anyplace to store it at the temperature. Is tricky since there are almost no...

The problem is that in the yeast didn't go dormant for long it enough and it didn't separate at all, so it's kind of impossible to rack it off. Currently it's probably around 3° C (so around 37° F), it surprised me that it basically didn't slow down at all. Never thought of that, thanks for the...

I have miscalculated up to how much abv the yeast I am using can go so I tried cold crashing it by putting it in the fridge. The first day after it look like the fermentation completely stopped, but the day after it cintuined going at the same pace as it was before I put it in the fridge. I'm...

I think I added enough nutrients, actually added a bit more than I usually do. As for the pH, I measured it and it seemed fine at the moment, now it seems low at 3.3. A lot of the yeast still seems to be okay, but it might have been that.

I doubt that because this yeast is really really resilient. I separated a small sample of this mead during the racking for an occasional sip and it stayed in the fridge for about a month because I forgot about it and when I found it was still fermenting. I could see the bubbles and when I opened...

I'm using an wine alcometer for the abv and a hydrometer for the gravity. I'm aware of that, that why it's so confusing to me. Last time I used this yeast it got to around 12-13% in around 25 days - and those results measuring results matched the ones from the calculator. EDIT: I think I caught...

The mead looks beautiful and clear, but the readings I'm getting make no sense to me. OG was 1.115, I racked to secondary after about 3 weeks and the abv was around 10%, but the gravity was at 1.07 which seems too high to me. Today I reracked after another month and the gravity fell to 1.065...

I was never scared of it being ruined, it's just gonna come out... Differently than planned.

I was expecting some activity, but it almost seems like it's fermenting more than in the primary. So, as I figured, what I'm aiming for when adding fruit in secondary is much gentler fermentation. Lesson learned. Hopefully next time I'll be able to achieve that.

So I wanted to make my first Melomel and after the fermentation slowed down drastically (basically stopped) and the ABV was around 13% I decided to rack it over some cherries in secondary. Now as far as I understood it, if you want to add fruit to a Melomel in secondary you don't want it to...