Recent content by Timper-325

Golddiggie, thank you for your comment. I dont expect everyone to have the same results as i did however i would expect something extremely close. I encourage you to try it for yourself. Despite getting 21.5% i would have been just as overjoyed woth 18%. My goal was not a high ABV. I just wanted...

I mixed all ingredients into a 1 gallon glass jar. 2.5 weeks i racked the liquid to a clean jar (off cherries). 1 week later i racked clear liquid off remainder of dead yeast. My end result was a beautiful deep red clear liquid with an amazing sweet flavor with a strong 21.5% ABV. And yes i...

I fermented in a 1gallon glass jar.

12/30/12 Cherry mead reserve is complete and its amazing. A beautiful dark red with a string sweet cherry flavor. ABV ended at 21.5% I will definitely be doing this again.

Redstone makes it. And theirs was alittle cloudy and sweet. It was awesome.

I got the recipe from Redstone meadery when i went to Boulder Colorado a few months ago. The tour guide was very informative. He said there would be a likely hood that the gravity would be really high.

Lol no when i took the gravity it was alittle past 1.190 so i guessed. Lol

I used Lalvin k1-v1116 yeast

I started it on 12/09/12 ill check the gravity in two weeks. Original gravity 1.195 1 gallon jar Water 80 oz of honey 1.5 cups frozen cherries 1 Teaspoon Yeast nutrient

Ok. It has cleared up and i have tasted it. OH MY GOD. This is amazing. Even better than the store bought. Ill be bottling monday. I cant wait to find out what it tastes like after its had time to age. Im excited. Thank you all for your helpful information and guidance. My next project will be a...

Ohh i plan to back sweeten.

Update. OG 1.114 , FG .998 16% ABV. I completed my first racking and added 5 crushed tablets to 5 gallons.

I used lalvin i didnt want to take a chance on the wyeast. I may use both my remaining wyeast in my next batch..... Maybe.

Oh yeah. You did say that. Thanks again

Can anyone tell me what i need to stop all fermentation so i can back sweeten without risk of further fermentation?