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Could also be pectin from the grapes, if so then no bentonite or sparkolloid will help, only pectic enzyme will do. Double or triple the recommended dose and after 24-48 hours add sparkolloid hot mix fining and cold crash after 3-4 days. Should help out alot.

Just a word of advice from experience, sweet cherries gave me a cough medicine tasting mead. I've now went to tart cherry juice and after I finish fermenting I stabilize and then add sweet cherries in Secondary for sweetness. Let me clarify, I use tart cherry juice with no water added for...

Good lord jesus that's a high gravity lol We will need more info on the recipe if you would. Did you rehydrate with goferm or water? What yeast and how much? Were the must and yeast around the same temp at pitch. Have you degased to see if there is any action? Did or do you plan to use nutes...

I'm yet to use it but have plans in the near future. I have tasted it from the west and east coast. Named the same but is slightly different in flavors in my experience. I like both but I believe I'll use the eastern for a mead.

EC1118 is a horse of a yeast, it's known to be neutral for its characteristics alone but it's stripped the aromas of a few of my meads. It's a great yeast but if I'm wanting to preserve flavors and Aromas I try and pick a yeast that compliments the honey I'm using. D47 is a great yeast as well...

You can mix water /honey to your desired abv and add, just remember it will continue to ferment. For a better fruit flavor you could add said fruit to secondary. A rule of thumb I've learned is to ferment in a bucket for primary so when I degas and add nutes it doesn't end up blowing out the...

Look up Scott lab handbook, slam full of great info. Gives the list of damn near any yeast imaginal and their characteristics.

Was thinking about all that acid, have you checked your ph? The ph will drop naturally and with the acids will go maybe lower than you'd like so keep an eye on it. You like to address it before a crash rather than kickstarting a stuck ferment. On a 5 gallon batch with an OG at 1.1 it's...

One benefit of short term leaving on the lees is that yeast will clean up after themselves. The downside of longer was mentioned before and I have nothing further to add. As mentioned, once you get it off the gross lees and get clear the sooner you'll have a drinkable product. You don't have...

This was a trial batch with the concentrate from Amoretti. It has a great flavor and doesn't taste artificial like some others I've tried. The abv is 9% give or take and it's almost finished, maybe 2 more days in primary and I'll rack over and taste. What I did taste was really good but at...

Forgot to add mine the other day 3 gal orange blossom trad 5 gal low abv bochet 1 gal boysenberry 464 WOW that's alot of mead folks

I have 1.5 gal of pure juice I harvested in Aug, in Va if it makes a difference. I've found that adding lemon or lime juice helps preserve the color fairly well. It's been in my barn from then on and now I've gotten some Mesquite honey from Mexico I'm going to make the mead here soon, possibly...

That stuff has all the nutrients a wash needs plus some, I went higher with my OG around 10% and it went full blast the entire 3 day ferment. I keep my rum ferments at 90+f to get a fast ferment, on occasion I do one at 80 for 3 weeks to insure the infection takes hold but that's a different rum...

If you run a potstill and have a thermometer in it its just another point of a leak, take it out and toss it in a piece of meat. You will have small amounts of methanol through out a potstill run period, not anything that will kill you so don't worry about it. FACT a bottle of wine has more...

Jay, I love my panela rum! it's a bit earthy but overall very nice sippin rum. I aged mine in twice used bourbon barrel for 6 months. Once, bourbon once trad mead Now panela rum!) TGFV, sorry so late but work has me consumed. The only thing about infecting yourself is you know for the most...

My Lhbs has bottles and they're inexpensive and so are the corks and cages so maybe look at yours and see what they offer. I do also get empties from my favorite bar, I give the owner and bartenders mead so they save me the bottles. Win Win

I've been doing acid additions to some of my meads inorder to add some ballance to them. Do you poses any acids, malic, tartaric, citric etc. etc. ? Try a small sample with one or the other and see if it balances out some. Then scale up to what you need per bottle.

The barrel is a wheat bourbon once used that I put a 14% trad in and now has the bochet that's at 12%. I'd have to look back on notes to see the og/fg but it ended fairly dry, if I recall it was 1.008 maybe a bit shy of that but pretty dry ish. I'm hoping the barrel will lend some sweetness...

I've had better luck keeping the pit open to let o2 do what it does. Sealing the lid keeps air out, not saying it wouldn't work but I've done as I seen in Jamaica, open fermentation and open pits. To infect Lacto, add crushed raw barley Butyric acid, Raw dirty potatoes If monitoring the ph...

My 5 gal bochet is headed to the barrel for a year now. It's deep reddish color is perfect and the flavors of marshmallow is the leading flavor above the caramel and toffee. This should be very very good and I had enough left over for 3 5ths as is ready for the holidays.