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So when you say "fake mead" you mean "wine" right? I'm honestly curious what one might consider a fake mead.

Started a BOMM Peach Mango melomel, 5.5 gal. 104.2 + 5.5 =109.7

2nd racking on Blueberry/Blackberry, 1st rack Spiced Blood Orange and soon to be racked/back sweetened Blackberry/Cherry on the right.

I'm well aware, originally the issue or concern was I restocked my campden and the newer tablets caused a film on the surface as well as not dissolving. Haven't been able to discover from the supplier any details as I believe they resources their supplier from a cheaper source. I've done side by...

As an update on this one, the non-dissolving particles stopped recirculating about a month ago, it was much like yeast flowing up and down. Some settled at the top in a thin film with a crusty ring and alot of grainy clumps settled at the bottom. Dropping clear a month ago and seeing no further...

The top picture doesn't look good, the bottom picture just looks like the yeast is either top fermenting or has just collected there. Do you know about aeration and degassing, looks to me like that hasn't happened for a bit. Just swirl or stir it to degas and mix everything back into solution.

Trying to find the source but I read somewhere that having an abv of approximately 10.5 or higher greatly reduces the chances of your Mead turning to vinegar. 10-12 is decent range in my opinion but it's to your taste. Higher abv can take longer to mellow unless that doesn't bother you.

Just because you hear something is a "standard practice" doesn't mean it's always right or best. If you want to try 5, 8 or 20 lbs of fruit then go for it. Just use a vessel big enough to accommodate the volume of ingredients you have planned and things will be easier on you. If you plan on...

I have made a blackberry sack/port mead and it was amazing after 1 year, before that it still had some bite to it. Port is just wine speak for high alcohol so approach this like a sack mead if you are looking for material or clarification. It's delicious when you get it right and it's best to...

Yup, just started thinking about it and saw the being stocked at the store. Should be racking to secondary this week/weekend.

Bottled a 9 month old, bulk aged, semi-sweet Blueberry Melomel and used my floor corker for the first time. Well worth it but still need to finish a base and support for it, the depth screw is a little loose but that's an easy fix.

Just an update, I've been keeping an eye on it for a week now and the particulates that won't dissolve are circulating with what I believe to be CO2. Curious findings and going to see what happens in the long run. Got some of my old supplier tablets today just to see what they do, planning to...

5 gallons Spiced Blood Orange Melomel 11 gallons total!

They're back in season and we finished the last bottle I was trying to hold on to for at least a year now, time for another Spiced Blood Orange Melomel! Notes from samplers and swmbo we're, "It's very good... I wish there was more flavor." Very pleasant light citrus Mead that mellowed out after...

Northern plains here, measure distance by how long it takes to get somewhere haha, anything within an hour is reasonable, e.g. taco bell is 54 minutes away and that's normal. If you can get to the "local" homebrew store, they are very good at stocking a little bit of everything and I've never...

I purchased a good gram scale last year and have slowly altered my process while using it. More of a mainstay now and the pure k-meta would be at home with everything else on the shelf. Will most likely check the lhbs tomorrow as it's 2 hours away and will be there for some shopping. Starting to...

Sounds like if it continues that one would need to filter it somehow, possibly dissolve what will in a cup of hot water then poor it through a filter of some kind to remove the floating particulate. If it is a wax like substance that could form a sealing layer much like a crousen layer (check...

Did some experimenting, crushed to powder and attempted to dissolve in hot faucet water ≈120° Then in 200° and finally a rolling boil... Boiled water got closest, but there was still a visible film on the surface and sides that is identical to oxygen cleaner, the kind you use to clean kettles...

I've always used it to sterilize/kill any wild yeast on fruit and as an anti oxidation agent when bulk aging long term. Going to monitor what I've already delt with but going to wait for a few things to get here so I can cross reference.

It's possible, I'll see what I can't find down the rabbit hole. In an update though, has anyone ever seen a pellicle form on top of campden in a wine/mead/beer before? Both the Blue/Black berry in secondary and a test batch have formed a pellicle. Both have had the new campden tablets crushed...