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I think it may temperature. The carboy is in my utility room which tends to be anywhere between 18 and 24deg C, depending on the time of day. If I make this again, I'd wrap it in a jacket or jumper to try to maintain a steady 24 deg C. I used tap water, which is good stuff here in Scotland. It...

Update - the mead has stalked at 1.042. Zero activity in the airlock, infact since testing the gravity and degassing a little, the water in the airlock has equalised, indicating no positive pressure. Its an S type airlock in a rubber bung, which is pushed tight into the carboy, so shouldn't be a...

Following up on my post from back in December...It's now been 48 days since pitching my smack pack of wyeast. At day 26 I think I was at a gravity of 1.072. I got the carboy up to a relatively constant 24 degrees C but gravity readings have not decreased drastically. I'm now down at 1.044. A...

I know what you mean but when I racked, the mead was still actively fermenting so most of the yeast was transferred into the secondary. It was really only the fruit and spices that were removed. If you could see the mead now, you'd see the yeasties doing their stuff. It just seems to be a...

Just following the BOMM instructions to stain off the spices after 19 days. It's my first BOMM, so I may need to taylor it to suit once it's done and I taste it.

The temperature in my kitchen is generally 20-22 deg C. I'll see if I can increase that by a couple of degrees C.

Is it really OK to drink the mead with yeast still in suspension? No risk of tummy troubles?

Sorry, should have said that it's still fermenting. When I racked it, the gravity was 1.082. I checked again last night and it was 1.072. Still a way to go.

My BOMM has been going for 26 days now. I racked it after 20 days to take the fruit and spice off, however it's still bubbling away with the yeast rising and falling inside. I was hoping that this would be ready for Christmas day but at this rate, it might not be ready for New Year! Any hints...

Hi everyone, While brewing a 4.5 litre batch of Viking Blood Clone, I tasted the brew halfway through the process to check where it was - and it was delicious at an SG of 1.038. So, I decided to make a quick 2 litre version, but without adding anything other than the hibiscus tea. I also used...

Advice well received guys. Thanks. I'll let them run their course and see how they turn out and decide what to do.

Evening all! Just checked the sg on both of my brews - a Viking Blood clone and a Mojito Mead. They were at 1.032 (OG 1.09) and 1.04 (OG 1.14) respectively - still some fermenting to go, and both need to clear somewhat too. I just wanted to see where each was... and get a taste! Both tasted...

Thanks Maylar. But of a stupid question, o know, but has to ask.

Hello all, I've made 5 different batches of mead so far in my new hobby of mead making. With each recipe I've followed, most from this forum, they're all to US gallon measures. So, where a recipe asks for 3lbs of honey, should I be scaling that up to suit an Imperial gallon? My carboys are all...

What kind of other things could be going on? My JAOM isn't exactly to recipe - I couldn't get fleischmann'bread yeast, so I used a local supermarket bread yeast. I also used a UK gallon carboy with the 3.5 lbs of honey - so essentially a more diluted must. Could these two factors result in a low...

OK, update on my version of this, to those that are interested in trying this recipe. 11 days after pitching the yeast, I measured the specific gravity at 1.002. A week later it was the same reading, and clear. I racked to another carboy, on top of 1/2 tsp Pot Sorb, 1/2 crushed Campden tablet...

Hello all, need some advice please! I racked my JAOM to secondary after 10 weeks - when the fruit dropped and the mead was fairly clear. However my secondary didn't clear after another 3 weeks, despite being in my attic at temperatures of between 4 and 10 degrees C. I racked again last night...

It's a UK 1 gallon (4.5 litre) carboy. I think you may be right about the mixing - I remember there being separation in the carboy shortly after taking the reading. Dammit. Lesson learned! Anyway, now that the yeast has done it's job, I can be sure that I have a mead that's around 13 - 15% ABV...

Hi everyone! I started brewing to this recipe 12 days ago. I couldn't find Buckwheat or Clover honey so I used 3lbs of my local supermarket Spanish Lavender honey. Everything else was as per the recipe. I tested the specific gravity 2 days ago and it was at exactly 1.000. Problem is that my OG...

Thanks for the reply. So, what I'll do then, is when back-sweetening, I'll add a campden tablet and potassium sorbate to the carboy along with the honey, before racking and bottling...then keep my fingers crossed! :)