Recent content by TheAler

Thanks for the detailed response. This does indeed help. I've come across the same ratio for the acid blend more than once now as well. Thanks again.

I understand finding total acid of a mead by color point titration is not accurate, however, I am unsure as to whether this is only a problem for must or if the problem occurs after honey has fermented. I have a one year old mead that would benefit from an acid blend addition. When I titrate...

OK folks, I have read a bunch about this, however, I want to make sure of the steps. I have a mead that I have racked twice into glass carboys and is now 5 months old. It has fermented dry 0.996. Here is my plan. Thief out some mead and dissolve 1/4 tsp k meta. Gently stir in carboy...

Sorry I have added nutrient. 5g fermaid k and 7 g dap. Will add the same again at 1/3 sugars which looks like it will be soon. The ferment is moving along quite well.

Thanks for the quick replies. Degassing till 1/3 it is. I usually degas traditionals almost to completion. Would that be too long or is this advice for all meads regardless?

Up until now I have only made traditional. I was given a quantity of late harvest reisling juice and have decided to make 50 liters of white payment. My biggest question is should I treat this the same as my traditional and be stirring it twice a day or does the grape aspect lessen that need...

Sounds interesting. Keep us posted on how it turns out. I'm starting a basswood honey mead next week and would love to hear how yours turns out. Mine will start at 1.130 so it will be some time before we can compare notes. Just reread your post and it said 2015 so we will both be aging...

Linden Honey is another name for Basswood honey if I'm not mistaken. Have you used it in the past?

An update. I was ice fishing near North Bay, Ontario and came across Boards apiary. Was able to pick up 30kg of Basswood Honey. Looking forward to starting that next week. Still looking for other honeys such as this in Ontario.

Great. Thanks a lot. I'll check them out. Any info helps.

Thanks again.

Smokey, that would be great. I'd like to try some wild flower from some less agricultural areas. In Niagara here we have a lot of grapes, apple and tenderfruit trees. I would think there would be a difference in the honey produced.

Hello everyone. I was looking for some different honeys available in Ontario. I am currently fermenting only raw unpasteurized honeys from the Niagara region and would like to find some more interesting honeys from other regions. So far I have used: Charlie Bee (from Beamsville) wildflower...