Recent content by Lamminis

Hey there flb_78, you should be fine. It usually takes 12-48 hours for yeast to multiply and start active signs of fermentation. Relax, don't worry, and have a homebrew!

I'll be there, but I just saw this thread this evening. I will only have a bottle of meas or two that are barely six months old. Though if this keeps going I'll have a ginger ale beer and an apple beer with mane an IPA by next month

Ok edited, went back over my notes and corrected the errors in the post. Sorry bout that. The original post should be correct now.

It was fermented at about 72 but that was just the temp when I pitched and took the gravity reading. The one with rasberries is very good the one without is ok. Things I would do different are: not putting the nectarines in. The berries drown them out. I would also put less blueberries in and...

Hightest you are right. I'm sorry the water was not measured. The honey and blueberries proportions were correct and just enough water to make 2.5 gallons. I just wasn't thinking when I wrote down the recipe. I'll go back and correct the recipe when I get back to the notes and my computer.

Ok everyone, I just bottled this yesterday. The gallon with the rasberries and nectarines in it is just ouststanding! The rasberry flavor came through very well with a slight hint on the nectarine. Still needs to age as it is still pretty hot. The gallon with only nectarines had a dark berry...

14190+50 = 14240

Ok everyone, I just bottled this yesterday. The gallon with the rasberries and nectarines in it is just ouststanding! The rasberry flavor came through very well with a slight hint on the nectarine. Still needs to age as it is still pretty hot. The gallon with only nectarines had a dark berry...

Yea it will need some aging but my girlfriend and I think that it is going to be really good. I used the lalvin champagne yeast and it is rated up to 18 percent but I am trying to only put enough honey to get rid of any oxygen in the headroom. At first I was not going to put anymore fruit but I...

Ok to update the progress of this mead. It is now in tertiary. The last gravity reading I took was when I racked into the tertiary and it was .998. I tasted it and although it was a very hot mead it had a good dark berry flavor and a little bitterness on the back end with a hint of...

Ok to update the progress of this mead. It is now in tertiary. The last gravity reading I took was when I racked into the tertiary and it was .998. I tasted it and although it was a very hot mead it had a good dark berry flavor and a little bitterness on the back end with a hint of sweetness. I...

Oops. I'm sorry. I will deffinatly keep yall posted though. It's still just bubbling away in the fermentor right now.

The total batch size was 2.5 gallons. I'll keep you posted. As off now it's sitting in a corner bubblng away quite happily.

Outstanding. Thanks for all the great info! I have another question though. I knew this was going to ferment out dry, which is fine, I prefer dry mead. But is this going to be too dry? Will I have to backsweeten? If so what is the best way to kill the yeast?

And what do you mean by degassed? Are you talking about all the co2 being out of the meaad?