Recent content by wreboot

That's for the tip I'll try that next time.

How will I know if I've used up the sulfites? I thought they used themselves up after about 24 hours...

No activity. No foam no bubbles.

Start off recipe: Lavin D47 yeast 3.75 lbs honey/gal 1 cup fresh citrus juice/gal (orange, grapefruit, and lime) 2 tbsp citrus zest/gal (orange with orange and so on) 1 tsp yeast nutrient/gal 1/4 tsp Potassium Metabisulfite /gal Water I was ambitions and was making a 15 gallon batch with some...

I want ginger and pear to be equally present. I haven't done it before, but I really like ginger...I saw a full 1 gal batch recipe for Ginger Mead that called for over 3 lbs of ginger so that's why I decided on 1 lbs.

I am new to mead making and haven't leveled up to using a bucket fermented and there's no homebrew supply store here for me to get Camden tablets so I have to order large quantities over amazon or pay for shipping. I know it's not ideal to use heat, but that's what I got right now. Should I...

Awesome. That's great advice. Really appreciate it. All the youtube vids I've found have people periodically adding water so understanding the color change and all that makes a lot more sense.

I have 5 one gallon carboys that are about to get 5 different meads. These are the recipes that I have adapted from a google search picking my favorite parts of different recipes. If anyone has any comments or advice let me know. Texas Pear Cyser 3 lbs Texas clover honey 2/3 gal Texas spring...

So should I degas during fermentation? I have 1 gallon carboys I didn't think degassing was needed until fermentation ended and I transferred to my secondary.

I used D47 as well and it was completely undrinkable for 4 months (1 month fermenting & 3 months aging). Tasted like rocket fuel now it tastes just kinda like bland mead. I can't wait to try it in another three months...although I might be a few bottles light by then.

4 Finished bottling my first 2 gallons and put two more immediately in the carboy. Even green this stuff is great.

I think it's called must not wart when it's wine or mead. Beer is wort. I think the processes you're looking for would be very similar to Dandelion Mead.

Shaking isn't a huge issue for mead the only concern would be that it blows out of your airlock. Shaking it may actually help the aging process as it helps get out some of the CO2.

OK. Thanks. That's good to know.

So I am going to tell you about my first batch of mead and ask for help. I have no idea what I did wrong... 1st Sanitized everything with bleach and rinsed thoroughly. 1 gallon Carboy #1: 1 lbs each of Raw Mesquite Honey, Texas Wildflower Honey, and Raw Mexican Desert Honey. Boiled the...