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I've got a hand operated vacuum pump I use the same way. I've had suspended stuff that refused to settle drop out fast after degassing. Getting the CO2 out means you have a true still wine also.

Was this pasteurized juice or did it contain sorbate?

There's a lot to be said for making kits. Turns a four hour biab brew day into a fourty minute brew day. Kits have their place.

Just read a story on another forum where the poster took his Honda Insight to the dealer for a new battery. Claims the dealer told him $9K. Said someone they work with heard him talking about it. Guy said he had a Chevy Volt and it was $16K. I'm sure they probably saved that in gas but they...

The final reading, hydrometer or refractometer?

I've made mead that was okay at three months, very good at six months to a year, but incredible at three to five years. Good mead really takes time and patience but it's well worth it. In January I bottled an apricot melomel that had been in tertiary a year. It spent I think three months in...

I've started doing one hop addition at about 15 to 20 minutes. Takes more to get the bittering right but it's a lot easier than timing all those additions. I get good results.

You're good.

I just made a pineapple melomel and pitched a 1/2 pack of Red Star Premier Classique yeast that I opened almost two years ago. I had taped it closed after using and stored it in the freezer. Took off as expected. I think dry yeast is a lot more durable than people think. I'm sure the yeast...

Used half of this to make an apricot melomel almost two years ago. Folded over the open pack, taped it, and put it in the freezer. Last Sunday I made up a pineapple melomel and used this opened package. Rehydrated it to make sure it was still viable, and it was. Pitched it and it took off...

Time. I just tonight had a bottle of stout from a batch I made in November. I've been going through these slowly but they've recently turned a corner. Like most stouts I've made, the longer it sits the better it gets.

I made a stout in 2019 and accidentally pitched WB-06 wheat beer yeast instead of S-04. Sure wasn't objectionable. Might be interesting to try with Belle Saison. Sure would be dry.

Let it roll. It'll be fine.

Big gravity can take a while to start. How warm is it? 62F? Dry pitching probably didn't help. That high a gravity I would have rehydrated. It will go though, just take longer. Boiled yeast was a good idea. Calcium and zinc, I don't know.

They had something a lot of people lack, especially Americans, they had PATIENCE.

Wiring is tool small for the amps pulled. Had a similar problem with an electric heater in a 120 volt line.

Looks like fermentation bubbles. I say you're good. Cider doesn't get the krausen beer does.

Fruit juice with pulp might, might, be better. Make sure it has no sorbate in it. This will prevent your yeast from working. Where did you get your recipe? Do a search for, "Joe's Ancient Orange Mead". It's a nice easy recipe that is fool proof, simple, and flavorful. It's pretty good in...

Some actual yeast nutrient will help. You can boil some dry yeast in some water for a few minutes to kill it then add that to your fermenter. I don't think raisins even come close to being enough yeast nutrient. Another thing you need, patience. Patience is the mead maker's best friend.

I love bottling. Never failed to dispense a beer from a bottle.