Recent content by MrSweet

Thanks Arpolis! After doing some more research, I have found a couple suspects as well... - PH may be off, which is slowing the yeast down - Too much sugar (this is news to me)... for high sugar meads, make a starter (so I read) - Possible sanitation issues (I highly doubt it - I am...

Careful with how much blueberries you use, the rinds can turn a mead a bit sour.

Greetings folks, I was hoping to get some guru advice since this is the first I oddity that I have encountered in my young mead making career... I started a batch of traditional style mead with orange blossom honey 8 days ago (the same stuff I have made 4 other batches with so far). The...

For my money... I wouldn't. Ever notice how some of them almost taste like plastic? Glass only for me... Beyond that, there is the question of the permiability of plastic. Long term aging in plastic is not recommended either. My 2cp..

I've been working with nothing but orange blossom honey since I started my first batch in May and it wasn't filtered much from my local purveyor of honey. It took 2 months for both my first two batches to clear to the point they didnt look cloudy, three weeks in the primary and 5-6 in the...

I did the same thing with my first batch, I only did one nutrient addition (traditional style with orange blossom). The flavor is still amazing (great honey) but the alcohol content is lower than I had hoped since the yeast didnt have enough food.

ditto! I'm curious; how did you steep the hibiscus flowers? Did you bring it to a boil and then let them sit for 20-30 mins? I am about to embark on a hibiscus/cranberry creation and I dont want either flavor to outshine the other.

+1 .... interested as well - Subscribed :)

Would doing an additional fruit in the secondary be a good idea to impart more of the flavor of the cactus since its so light on flavor? This is one I want to try too... maybe with a different varietal though.

COMPLETELY agree with this statement!! I bought 60 pounds of orange blossom from the Bee Folks and its so good that I decided that I am only going to make a couple small 'flavored' batches with it. 75% of it is going to be used just for traditional style meads because the flavor, aroma and...

Here's to a speedy recovery!

I've noticed that the longer my blueberry melomel ages, the more mellow the sweetness is becoming... it takes a long while though as I understand it (still a newbie myself). I would add some nutrients to see if your yeast has any more mojo. As far as racking goes, I would wait until any yeast...

By blitzed, do you mean irradiated? I know in the states many fruits and veggies are treated with radiation (apples especially) to kill bacteria - I also wondered about using grocery store fruit in mead making. Personally, I think I am going to stick to farm fresh stuff - luckily I live...

Ah, thank you for imparting that - still learning :) This is my third batch (just started in April) - I am loving it - The honey I am using is amazing, I can't wait until I can enjoy my hard work!

HA, Fatbloke beat me to it by two minutes :)