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If I’m doing a melomel I start in a bucket for primary with fruit added in a BIAB. I then rack into another bucket for secondary. All my buckets have spigots on the bottom for ease of use. I then taste a couple of drops every other day or so, to figure out my next move. From there I may had...

I’d leave it if it has just been fermented. In fact I’d take the whole lid off and put a towel over it. You won’t oxidize the must whilst it is fermenting and the co2 could do with being let out anyway. Wait till the gravity gets to around 1.005 or the lees is over 1/4 inch thick before...

This is a great post/thread. Very good info for us rookies. Thanks heaps

Yep. That’s my process as well. Helps to use a bucket for primary to make things easier.

If you use the correct amount of sugar you will be ok. There will need to be fermentation for the co2 to be created. The sugar is used to activate the yeast. If you use a good calculation then it will be fine. Check out Brewers Friend maybe.

Thanks so much for that. Sorry for taking the post off track.

Sorry I’m new to this. When you say adding the LME near the end of the boil are you referring the 5 liters of hops boiling? And do you add the grain steep to the boil at flameout? Thanks heaps.

I wouldn’t boil any water. I think that takes O2 out of your must, which the yeast need

Search for braggot, there’s plenty of recipes around. The honey adds a nice taste if that’s what you’re looking for. I haven’t found mine to be thin bodied, but def drier and higher ABV. But then again I make meads so that is my default.

Why boil? Isn’t the DME already boiled? Isn’t that how they get the powder? I add DME as part of a braggot and simply add it as part of the must and then stir it in. I’ve never encountered any problems and have made drinkable stuff.

Hence the sweetening at the end? I really like the look of this recipe, it's gonna finish at 16% I think? It's gonna have a fair bit to it.

How does the acid affect the fermentation? Or is that Ph? Or are they the same thing?

And any ideas whether to use a whole 5gr batch of yeast?

Nice. Yep final was 1.000. Thanks for that. I had planned to add two carbonation drops per bottle as per directions. Thanks

My meads finish dry and don’t carb very well even though I use the carb drops. I suspect the yeast has done its thing. I read about sprinkling a yeast onto the mead at bottling to get a little fermentation going. Does anyone have a recommendation for how much yeast for a 1 gallon brew? And...

So that would be allowing the yeast to finish and drop the 120 points? Have you ever tried to make a lower ABV using the same protocol?

Update on this. It is magic after 4 months. Came out at 10% which is ok, but the taste is really nice. I can taste the blueberries and pomegranate as well as something on the back end - the tea maybe? Thanks for posting

I would like my mead to stop at 1.010 - 1.015 and be around the 10%. I was planning on using D47 or 71B. Is it really a matter of starting with a gravity of 1.090, as the MeadMakr calculator tells me? Won't the yeasts keep going till they stop? Or will the amount of honey used to get the OG...

Campden tablets and potassium sorbate. They work in conjunction to kill the yeast off and then stop the little buggers coming back. Many posts on this topic. You can rely on the yeast finishing but you’d have to manage the nutrients and temp control well and then also not allow any more sugar...

I don't know. Quite possibly all of that. But am now doing a pineapple and toasted flakes in a secondary, so hopefully more success with that one.