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Starting my last big batch this week, usually takes a day or two for fruit to thaw and sanitize so possibly Thursday. After that it's going to be an occasional small batch experiment for Holiday wine ideas next year, and next batch of solera bochet. Getting some shelf space cleared to start the...

I've had this happen in past cysers, I think it's just pectin haze. My experience is if it hasn't fully cleared on its own/cold crashing/sparkoloid etc. it can look crystal clear and after bottling the last bit will settle out. Not sure why but I do an extra racking with apple and strawberry...

Thanks Maylar, placing an order for a few things tonight so I'll check that out. Dan O, my red faded to an orange/orange red, lovely color in primary but curious to watch it again and try to replicate.

Personal preference is 10.5 minimum to avoid the greatest chance of oxidation/infection. 10-14 standard Mead, lower for hydromels and higher for sack meads. Whatever you are looking for really, higher abv needs 6 to 12 months to age and mellow out.

Oh Merry Christmas to all of you as well. I believe I had blood orange, holiday spices and some black tea, only thing I need to improve is the lack of body. Just comes across watery or thin, delicious and clean but lacking that mouth feel. Curious for ideas if anyone wants to give it a go.

My process is very similar to CKuhns, some minor differences of course but there is a solid outline there to try. Great advice to follow as well, for the nutrients the yeast should be up front and the nutrients are staggered. Sna/tosna calculates how much you should need, in theory, and you then...

Last bottle of the spiced blood orange just emptied, dryest we have enjoyed and really want to make another batch... Blood orange season is coming.

Would you be able to explain how and when you used the nutrients/chemical? All up front or was it added in stages? If it's wild honey I assume you used campden to sterilize your must but why use the pectic enzyme? To answer your question your yeast is active and creating Co² so it is...

If you look at how Mead and Wine are made today, compared to 100, 200 or 1,000 years ago, standards and practices have changed far and wide. Some will find certain recipes controversial or down right wrong based on their belief of "standard." City steading prefers to do things simpler and more...

Definitely give it a read, simple and straight forward, solid information that's been widely accepted as standard practice currently. Just saw that fresh in the forums and read it over dinner.

Well done.

Sounds like a plan, let us know when you get a recipe planned and pitched.

Can't say that I have tried a kveik or kolsch yeast, Nottingham always leaves a slight ale flavor/odor for me which I don't mind. Wine yeasts would give a more neutral or estery profile depending on what you choose. If there isn't a "beer" note jumping out or hinting it's there I would probably...

Welcome to the forums, doing your research is a good place to start but after that it gets down to learning first hand. I have 3 questions just to see what we could help you get started with. 1.)Could you define "plastic tub" a little bit just to clarify? 2.) What equipment/ingredients do you...

Most of my meads are at 1.0 area at 6 days so it's not surprising, just make a note to double check s.g. before adding nutrient. Not a loss but you might taste something. Have you sampled yet or not?

Is there any yeast flavor or character when you drink it? If not pick a neutral yeast or go with an ale or beer yeast for that flavor. If you are trying to clone or get close just follow your taste buds. Can't say I've ever tried it so I couldn't tell you what's best.

Had to move some fruit out of the freezer, started yeast and fruit yesterday, combined today in primary. 6 gallons Blackberry/Blueberry melomel. Bpwilly's 6 gallons New total = 425 gallons.

I view tosna as a middle of the road starting point for newer brewers seeking advice on sna and where they should start. Not so much a requirement or "best method" but a decent start, in my opinion there's no all encompassing sna on its own. With all the possible combinations and directions a...

I've always used pectic enzyme in primary with fruit, I'm curious if you could use it in secondary with fruit or shouldn't. Anybody know better?

Freeze/thaw, start with about a pound per gallon, I wouldn't go above 1.5# per gallon but that's me. Sweetness will ferment out of course but the tartness will remain and can be a bit overbearing. Even dry it can be tart, wide mouth fermenter if you can and a fine mesh bag makes extraction so...