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Is it a recipe from online or was it a kit by chance? Bit of a this and that argument but you can make Mead without using nutrients and a schedule, it just takes time to age out any stress that might happen. My first few fruit meads taught me alot.

I haven't gone into that study yet, I do know they need the oxygen at start for reproduction, I thought I'd heard it's useful through the first 5 days or so. I haven't had a vinegar batch happen yet but that's just my experience. I use a drill mixer and vigorously degas during primary until s.g...

Take your Original gravity before or when you pit h yeast so you can calculate abv. Degas/aerate by stirring/whipping twice a day until abv is around 1.030 just a rough number I use. Nutrients, as far as I know but not that Ive never used RC 212, I believe it's a nutrient demanding yeast...

Acidic smell I'm not sure, CO² is normal, much like sniffing an open soda but watch out cus it can really burn when it's actively fermenting. Sulfuric smell (rotten eggs, bad gas) indicates yeast stress. Degas vigorously so the CO² escapes (like shaking a soda flat) and also agitating/aerating...

If you think you might have aggressive fermentation just remember to degas and check gravity twice a day. If fermentation is getting ahead of nutrients you're going to start getting some sulfuric odors/yeast stress. Add nutrient as soon as you detect it and try to follow a schedule as much as...

I did purchase the floor corker, haven't used it yet but getting ready to make a base for it so it's ready. Haven't posted the recipe yet as the first batch had some numbers that didn't add up, fairly certain I didn't have all the honey in suspension for my O.G. 2nd run of Blackberry melomel is...

Maybe try racking everything under it to see if it happens in the next container, I would experiment any way you think might work, more information is better. Clean and sterilize everything before and after just in case it can be transferred between brews.

That's a first for me, is it liquid or textured some how (foamy, gelatinous?) No odor when you disturb or extract a sample?

If there are live yeast and residual sugar in solution, as long as the yeast haven't hit their alcohol tolerance, fermentation could restart. Cold crashing can help get a lot of the yeast to fall out of suspension as well as campden and sulfites to prevent yeast from restarting. Not guaranteed...

7 gallons of melomel going 5 days now, looking good and healthy. Goofed some fruit proportions so as soon as I've got a primary ready going to go again. 406+7=413

Sounds like somebody else that can't stop brewing numerous ideas 😁... *cough* Dan O...

1.) I've made blackberry quite a bit, did a tart cherry experiment, decided it was good enough to try a 5 gallon. First time for this blackberry/cherry recipe. 2.) O.G. 1.128, approximately .5 -.6 lbs sugars in berries not in s.g. 3.) I plan to post my blackberry recipe as well as a couple...

My blackberry recipe is still getting a minor tweek here or there just to see if I can refine it. Pulled the fruit bag and topped up with a gallon of water and 3# 1.2 oz honey. 374.7 + 1.3 = 376 gallons

Got another 5 gallons of Blackberry/Cherry melomel going and a hibiscus Mead experiment. 372.7

5 gallons of Blackberry melomel. 329.7

Add 7.5 gallons of BOMM so 302 gallons

Stainless has been an idea for a while but this glass has lasted roughly 6 years on now. Easy to avoid a mistake like this though, much like avoiding infections with proper sanitization, and due to prices on new equipment I probably won't be switching anytime soon. The risk of injury is a...

Just a friendly heads up for any new or progressing mazer's that haven't heard of or experienced the surprise of a carboy with a crack. I've known about it for a long time but for almost a decade of brewing, have never experienced this until now. Woke up to a carboy with a crack 3/4 around the...

So it has a preservative in it, don't worry mistakes happen and I've done the same. If you haven't pitched your yeast yet go ahead and aerate/agitate the crap out of it and let it sit cover for a day or night, 12 to 24 hours. After that aerate/agitate again and pitch your yeast, aerate/degas...

Citrus or acid helping the clarity might be something to look into, that blood orange Melomel I made has been sitting for about 2 months now and hasn't dropped anything else. Crystal clear in about 2-3 weeks from primary. Same thoughts with JAOM, love watching it drop in one consistent layer...