Recent content by wjhunter3

Let us know what you find out. :-)

City Steaders did a little research on this:

There's not enough headspace in the fermenter right now, so I'm considering adding more honey when I pull the muslin bag of fruit flesh out, about 2 weeks after starting the batch. I'm guessing this will kick the fermentation back into high gear, is that a bad thing to do? I'm planning to: 1...

Been pushing it down every chance I get (with a sterilized utensil). But the foam/cap and the bag keep blocking off the airlock. May have to appropriate a few my kids marbles until the weights arrive. 😉 Isn't it good to keep oxygenating the.must for the few days?

Yea, hopefully. I do need to add a fermenting weight to the muslin bag the fruits are in. It's pushing up against the top and I don't want it cutting off the CO2 from escaping.

The recipe already has 1/2 pound of raisins as well as the peel of a lemon and its juice.

After I started this I found this calculator: The Mead Calculator – Got Mead? The Largest Mead Resource on the Web which I wish I had found beforehand. By its calculations my initial gravity should have been 1.065, which means I will have a ABV of ~9%. I'm thinking I would have added more...

The initial gravity reading was 1.062, but I'm not sure how much sugar is still locked in the fruit.

Noob question . . . I'm making my first mead/melomel/wine - wildflower honey, frozen figs, raisens, lemon peel & juice - and I don't think I calculated the initial gravity correctly. My initial gravity reading was 1.062, but I figured a lot of sugar was locked in the fruit, but now I'm not so...

My fig tree/bush went wild that past year and I was looking to do something with the frozen figs in my freezer when I came across a fig mead/wine recipe on YouTube. They used dried figs, but I followed their recipe except I used ~3 lbs of thawed frozen figs instead of dried. So I'm sure I'm...