Recent content by ThorS

Ok, so, I know what it does, why I need it, and I do need it (unless there is a better suggestion). I am making a melomel and I am trying with cherry for the first time which is very acidic and after 4 days the PH is now around 2. Long story short, I bought K Carbonate to combat the issue...

Most definitely. What’s the consequence of going a little over versus a little under? I guess my ultimate question is, how exactly precise should this measurement be and what are the consequences if it’s not perfect? I have to and trust this task with someone else since I’ll be indisposed for a...

OK, so, by the way, status update. Hi took a small amount of the meat, add a little bit of honey, shook it up and left it in the refrigerator for a couple nights and then let it sit out today and then chilled it again and tasted a little bit. It smells and taste significantly better. Definitely...

I see, yeah, I can definitely see how backsweetening could mask the subtleties of green tea.

I am curious how much of that will come from brew temperatures of the tea as well. Different teas get strongest at pretty precise temperatures. I use a thermometer in my water when making tea so it is not too hot or cold. Green tea is usually good around the low 160s. I don’t know if that has...

How is it with green tea? I love black tea, specifically earl grey tea, and hibiscus tea, but I hear mixed things about green tea in mead/melomels. Not trying to get too off topic in case that is something the mods really care about here, but I am curious since you brought it up.

I had been using just the airlock and never had any issues before but I have all the equiptment for a blow off tube. Didn't think to use one because, well, even the other 3 recipes didn't have this much of a problem, haha. Something about this recipe in particular did it. So, turns out the magic...

Thank you so much for the suggestions. I added water back because it was within two hours of starting. I was very serious when I said that it became a volcano almost immediately. I literally put it in the jug to ferment, watched an episode of a show and then came back and it had erupted...

Thank you for the great response. Yeah that particular one started at 1.140 and is sitting right at 1.000 now. It’s been in my counter right around 70° so probably a bit warm for it but I’ll be very honest that I have not used 1118 before and although I knew it was aggressive, I didn’t think it...

this is my first post and I’m doing it from a smart phone so please excuse any typos. so I have been making Mead for a short time,about 4 months. I was working on a melomel with a friend who wanted a dryer less sweet one so per a suggestion from a brew shop I go to, for a gallon of mead...