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Lol thanks it helps kinda but does give me an idea on the temp of the room and how much the c02 will stay

Thanks that actually makes more sense now that room stays pretty cold. That might be what I needed to know. Now if you excuse me ima do a pineapple mead lol jk but maybe someday

That's awesome! I love different things with mead.

Pineapple? This latest one was an apple mead soo maybe it's the apple. as for changes it happened with to different yeasts, I did stop using yeast nutrients that is a changed I did. But nothing really else. How did that pineapple turn out? Sorry I like ideas lol

Most of the time I don't usually degass cause not that much build up so usually bottle an age but recently yes I started to. Cause of just how much is being built up. I've just never had to happen to this extent do you know of any factors that may cause this to happen more?

I have a mead I started on 11/25 is is now 1/31 normally I've never had this problem till recently last 3 Batches have had abnormally high amounts of c02 build up in it. Almost like the hard lock is holding it in I put less water in and still have it done if anyone can help I'd be grateful. I...

I'm interested to try the gelatin tho idk how that would work out

That's how it works but you repeat the process a lot so most sediment would and should get left behind with the ice. I'll read into that link and yes I use pectin enzyme,

Idk sometimes I dont get it cause like I said I made some applejack freeze distilled and it's still form some at the bottom like I didn't think that would be possible

How does gelatin work? And I heard bentonite can strip the color so I try and avoid it.. I have some never used it was trying to see if there was an easier way to get rid of this stuff cause theres some things I've racked twice and it still gets some. Maybe a combo between cold crash and maybe...

I've tired using cheese cloth before but it came back, or do you mean to use it then drink kinda thing, cause when i tried that didnt seem to help just kinda split it up. But what can you tell me of the other finning agents? And does it help with ciders? Cause I have a thing of applejack which...

Just wanting ideas on how to clear up my wines and ciders more it seems to be the number 1 problem I have, after fermentation and bottled it will still for what looks to be lye at the bottom

Just wanting ideas on how to clear up my wines and ciders more it seems to be the number 1 problem I have, after fermentation and bottled it will still form what looks to be lye at the bottom

gotcha yea from what I can tell it was the temp

Yea I noticed after I back sweetened it was more noticeable of a taste but putting it in during the primary didn't do much. I'm sure my problem was the temp was to high for the yeast/fermentation. Cause I just got done with another normal batch and it did it to.

camben and sorbate

I back sweetened it cuz there was no flavor or Aroma of the strawberries, and I stabilized it then back sweetened it so I don't think I would have to worry about fermentables would I?

Ok so So I'm going to guess what your saying is right 100% is it safe tho?

I made a strawberry Mead turned out very strong but didn't have much taste of the strawberry so I back sweetened with more strawberries and I let it sit for some time I tried some the other day and it tasted like rubbing alcohol kind of is that normal? It was my first attempt at this and I'm a...

Thanks lol I'm deffenitly not a patient person but I'm doing anything I can to learn