Recent content by pujiman

Thanks everyone, I'm just doing it to clarify the beer and get as much yeast out when i bottle as possible

When i transfer to secondary around how much time do i have until the yeast settles out, to the point of not carbing when bottled?

Will i need to repitch some yeast when i decide to bottle or will there still be enough so i can bottle as normal

A 1/2 teaspoon is good for 5 gal, but what if your staggering the nutrients would you put the 1/2 teaspoon each time or split that 1/2 teaspoon up over the course of the additions?

From what i understand oxidation isnt a big concern in primary, once its time to rack to a secondary then be really careful not to splash

I had the same thing happen with my first mead, fatbloke said the smell comes from yeast stress and recommended i added yeast nutrient. The smell went away after a good stirring and added yeast nutrient

Yeah for me it usually is always less than 24 hours

Did you get any noticeable flavor from the agave?

Anyone ever make a mead with agave nectar in place of the honey? I'm thinking about doing this but wanna think it through first

Ahh i see

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You should probably think about some yeast nutrient as well

From what i understand if your trying to make a mead your better off without that, meads should be natural as possible. unless you really want a clear drink right away, i would just rerack into a second carboy or even a third.

Am i right to believe method champonise is pretty much making your drink sparking with in bottle fermentation?

I looked it up as soon as i asked him what it meant, fatblokes just been adding a lot to this thread and I wanted to see what else i could get out of him, you can't find everything on the internet