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Trying to get some from my old supplier so I can compare, cheap enough to do a side by side. Worse case they are the same and I have to start dissolving before adding.

I have considered that, but why would you use a filler when it won't dissolve when it's meant for use by dissolving? I understand cheaper production and cutting corners for consumerism and all that but, if you release a product that doesn't perform well you risk brand recognition/reputation.

Recently refilled my campden tablets through a new supplier and have found twice now they aren't dissolving. In the past I have crushed them into powder, sprinkled the powder across the top of fruit/water while thawing to sterilize for a day before primary fermentation. Or, crushed and sprinkled...

Left: Blackberry/Blueberry Center: Blackberry Right: Blackberry/Cherry

The banana Mead had a higher gravity so the liquid had a higher viscosity, bubbles have thicker liquid so they don't pop and dissipate as quickly. It's normal early on in a ferment for foam to build fast and slowly break down. As it progresses and gravity drops the foam will settle down faster...

That long and you should have a tight yeast cake at the bottom and it's clear now correct? Just rack the clear off the yeast cake without disturbing it and then you can backsweeten. Once you do I would wait a few more weeks to make sure gravity doesn't change and restart but at 16% that might be...

What would you like help with, maybe clarify your recipe if you were to do this again, from that we could probably help Incase a few things are off a little. As for your current batch describe the sour, could be a sour infection or something else. Are you planning to backsweeten or leave it dry?

Happy new year everyone, let's get this show on the road and see if we can make it to 1000 this year. Kickin' off the new year with 6 gallons of Rolanberry Mead. It's a fruit combination recipe from Final Fantasy XIV that I'm attempting to create for my wife based on the official cookbook she...

Looks like I'm not going to be starting that melomel until tomorrow, oh well, have a happy new year everyone. Brew responsibly :bigmug:

Quick Google search turned this group up Reliable Honey Testing Labs says they test honey samples for adulteration within 48 hours through isotope isolation.

As for oxygen, leaving the top open doesn't get enough into suspension, you need to whip it into the must, release carbon dioxide and add oxygen at the same time.

You can try whatever you like, the airlock prevents anything else from getting in there, foreign yeast, bugs etc. Most of the time people use a towel over the top instead of a net but you can if you want to.

To buffer acid in a mead there are store bought additives such as a generic acid buffer or more reliable is K2CO3 which is potassium carbonate. That's something you can play with later in your brewing experiments unless you can get it before you start. I would add half the pack of yeast if it's...

Sugars lower the pH of water thereby making an acidic environment, yeast can stall or struggle if it's to acidic and unless you can measure the pH it's just a guess and experience game. The raisins for flavor, you will most likely need alot more, like a few cups at least, not sure how much...

I think he meant "tempt" he would rather not tempt when it comes to honey. Correct me if I'm wrong.

1.032 is fairly sweet in my opinion, Hydrogen sulfide (H²S) is an indicator of yeast stress. Imagine your yeast are eating in a stressful restaurant and they got upset stomachs resulting in rotten egg odor gas. Rather than CO2 they also release h2s, which can take a fair bit of time to age out...

The Red 4% abv reading is an indicator of potential abv, meant to be measured at the start of primary, if it goes to 0 then you would indeed have 4 abv. The Specific gravity reading is what most people prefer to measure and track sugar levels. Without an Original gravity reading it's hard to...

Freezing cracks and burst cell walls holding back juices, combined with pectic enzyme helps to extract more juice from the fruit for fermenting. Don't know about nuts but peel fruit if you can and really only need to freeze once in my opinion.

What you've got will ferment, boil some bread yeast and add that if you don't have anything else for nutrient. The citrus is going to make it more acidic and honey already lowers pH so hopefully your yeast won't stall. Once it's cool enough you can add the M05 and ferment, that net isn't all the...

Pectin is fruit, I've had protein in honey and maple syrups cause a haze that aged out but again, not sure what the heat pasteurization may do with that.