Recent content by QuietFire

nah, I wouldn’t wanna do that. This wine and the mead are meant to be sweet, I’m just worried they are going to be TOO sweet. Switching the yeast up would probably be a bad move. I only want the little yeasties to eat a tiny bit more of the sugar. If I can get it down to a 1.010 it would...

Alright! Carboys arrived and I racked of my control/test batch. This is the strawberry rhubarb wine that had the same starting gravity/potential and same yeast as the mango. Again it had stopped visibly off gassing from the airlock before racking. There is still a ton of sugar left in both. The...

cool that makes sense. I'll check my reading when the carboys come in and report back.

Ok but my question about water still has not been answered. You keep saying check the gravity but if you read the last line of my original post I literally said I dont have current readings as I take those when I rack. The bottom line is things are too sweet, can I add water and how do I...

Yep! I used diammonium phosphate as directed on the package. A buddy of mine is actually recommending I actually add more in secondary if it’s cloying sweet.

Alright guys, so I’m super new to brewing and have made a blunder. I’m making a mango mead, I’ve got about 6 gallons. I started with 2 gallons mango nectar, 12 lbs honey and 3 gallons of purified water. The starting gravity was about 1.108 or 14% potential alcohol. I used wyeast 4184 sweet mead...