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Tasting it will help tell if it is an under pitch or possible wild ferment, or at least I think it should

Possibly ferm temp, IIRC the BOMM calls for a 70-ish degree temp, that will speed things up compared to a 65 or 65 ish temp I see you are at 68 in your chamber, what size batch was this? Have you tasted it? Have you pulled a gravity yet....gravity will tell you more about the ferment than the...

Best I can tell from my reading is to plan on about 100-110 points of attenuation, so if you want a sweet mead at a FG of 1025 the start around 1125-35, or plan on back-sweetening. I have not figured out if fermenting to gravity is the best way or back-sweetening is better If I am pushing bad...

the "technical expression" you are looking for is Get Hard....lol or maybe coagulate

7 days is Sunday, I will take another reading then

So, I stop degassing at the 1 week mark, correct? up to now been doing it 2 times a day

Welcome from 1 new guy to another!!! Listen to Dan-O....best advice I can give

From a beer poi t of view When I cold crash I do it hard...set my chamber(Fridge) as cold as I can get it...no messing around...

Right Now, I have no way unless I can use strips...sad to say I don't even check the PH of my beer...I do use calculators to get a rough idea, but that is about it. JOAM= 1.068 (1.055 corrected) BOMM= 1.075 (1.066 corrected) These are fermenting in my basement which is a bit cool this week

so, thinking of these at least one of these for next 2 batches WINTER MEAD (1-Gallon) 3lb Honey (Clover/wildflower/Orange Blossom) 1qt Apple juice 1qt Cranberry juice 2 cloves 2 all-spice 1 cinnamon stick Wyeast 1388 TOSNA protocol REDSTONE VANILLA-CINNAMON (1-Gallon) 2.5-3 lb honey 2 Vanilla...

Going to start one of these in a few weeks WINTER MEAD (1-Gallon) 3lb Honey (Clover/wildflower/Orange Blossom) 1qt Apple juice 1qt Cranberry juice 2 cloves 2 all-spice 1 cinnamon stick Wyeast 1388 TOSNA protocol

@Todd Peterson @Dan O has super open and helpful, along with so many others. So many things about mead go against my brewing intuition, and I tend to over think some aspects, and not think enough about others....

I actually used that to help inform my spreadsheet

Not sure what you are pointing at, is it the one from gotmead they have on the newbee section? Things are bubbling away, I had to put water in the airlocks, I wasn't sleeping well at night (LOL) I have been degassing before and after work and will take a gravity reading tonight when I get home...

Working on this, any input will be helpful The sugar break uses the following formula break=OG-(OG-FG)/3

If: Acerglyn, Braggot, Cyser are STYLES of mead what do you call the dryness category of mead?

You are going to need to get a tool for measuring gravity, whether that be a hydrometer or refractometer. However, without an original gravity reading using a refractometer now would just be guessing because you need the OG to correct the reading with alcohol. Your estimated OG should have been...

Both meads going this morning! Swirled to degas

https://www.homebrewtalk.com/threads/brays-one-month-mead.429241/#post-5569559 At the bottom, do not want to "Void the Warranty" 🤣🤣🤣🤣🤣🤣🤣🤣

I have not finished a mead yet so take this for what it is worth... I have been/still am an all grain BIAB brewer and a lot of what I am heading toward with the fermentation of mead must is very counter intuitive for me, but hey...i guess I will roll with it. when it comes to draining/extracting...