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Hi everyone! Still waiting for some help from you.... Thank you.

Good morning Ladies & Gentlemen.... Here I am again with more questions for you and with hope you will be able to answer those questions... 1. I was measured SG this morning (three weeks after fermentation started) and it was: D47 - 1.030 (it was 1.045 one week ago). Taste tasted it and flavor...

Thank you for healthy information, malchizedec! Yeap, I ma planning on buying this sophisticated devices in the nearest future. Unfortunately, I don't have such a conditions in my house - just 5 days ago I had to transfer both vessels from my garage to leaving room because it's getting a bit...

That is very true!!:D

Oh, I got it. I just learned something new.... Thank you!

Nice discussion, guys and I really appreciate your help! I am a bit confused now: Per yeast strain chart both yeast strains I currently use have ability to go up to 14-15% ABV: Lalvin D-47 White Wine Dry 50-86 °F (10-30 °C) 14% Red Star Montrachet Dry 54-95 °F (12-35 °C) 15% I read...

Hmmm... I was under impression (from what I read online and on this forum) that I will be able to reach 12-14% ABV while having semi-sweet mead without back sweetening it... Definitively, self-educating myself online is not enough... Not even close to be... More experience is needed!!! Thank...

Great information, Mosin! So, taking your calculation of my OG I should be able to calculate ABV at final stage.... Also, from what I read so far, and taking in consideration that I am shooting for semisweet mead - I don't want to go to less then 1.020 of FG... Is this correct? Thank you!

Sounds great! Thank you!

Thank you, Maylar! Another words your suggestion is leave as is without feeding nutrients. Correct? If so, for how long do you think I should leave it for fermentation? Another two-three weeks and then transfer to 1 gallon vessels for secondary fermentation? What SG I should be looking for...

Update: Its been two days since I measured SG in both of my 3 gallon fermenters. Two days ago it was 1.080 (D47) and 1.090 (Red Star Premier Classique). Today it was 1.071 (see attachment) and 1.80 accordingly. Yes, it still bubbling but now I see bubbles every 2 - 3 seconds. I didn't feed any...

Thank you, bushpilot. Yes, I tested my hydrometer in plain water - it showed 1.000 so I guess it's good....

Hi everyone! In my previous thread I told you that I am getting ready to make make mead for first time and was asking for y our advices. Once again - thank you everyone who helped me on that phase! On April 10th I made two 3 gallon batches of mead: for one I used D47 yeast and for another Red...

I appreciate your respond, T Murph and I definitely will take your advice in consideration, but I have a couple of questions: 1. Am I missing anything here? If you don't bottle your mead then how do you keep it after second fermentation is complete? 2. Technically, this is not a question... I...

Orange Blossom Honey. Yeast - 3 gallons with 6g of D47 & 3 gallons with 6g of Red Star Premier Classique (both previously activated in water with Go-Ferm) Temp - between 67 & 69 but possible spike up to 70 Nutrient - Fermaid O Nutrient addition per Staggered Nutrient Addition Calculator (Mead...

I don't mind to wait till it aged - but not for extremely long... Maybe for 4-6 month... Also, my goal in ABV is 14 but 12 would suffice. Do you think this is doable with my plan?

Thank you, TMurph! After reading/watching a lot about mead making I was under impression that less then 3 pounds of meat per gallon of water will give a dry mead.... which I don't really want. I don't sweet mead either but prefer semi-dry-sweet product...

Thank you, Dave!

I just received from Amazon yeast stabilizer - Potassium Sorbate - made by Spicy World. It is Food grade 14 oz package for just $15. It is stated on Amazon that is "Great for Wine Stabilizer, Preservative For Gummies, Mead, Cider & More!". Does any one have any experience with this product? Or...

Thank you, MrClint!