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Also study the BOMM sticky above. And search TOSNA in this forum. There is so much good stuff on here.

- when your reading is steady over a week or so, you are done. - after 4 weeks or so in primary, I rack to secondary for another couple of months, then bottle. - Given time, it will clear, but you can buy clearing agents if you want. - I think you will be ok if you keep your airlock on, but i...

I agree with Paul in this. What I really recommend is to use the search function at the top of page. Type 'bochet' or 'oaking' and it will give you years of advice from some really smart operators. But oak and cinnamon in a bochet would be awesome. I think also the hardware variety is white...

Yeah I think that is one of the benefits of being a homebrewer - approximation of ABV is acceptable. I like the idea of juicing the fruit if one is so inclined. If I find a melomel i really like and was making regularly it may be worth it to take the time to juice and record the SG. Thanks...

I guess there is an argument for adding fruit to the secondary, so that you can predetermine your ABV prior to any additions. The FG of 1.000 was with the fruit added for about 3 weeks so i would imagine that would also change things. But gravity is gravity and the hydrometer doesn't lie (human...

That sounds like a good plan. 14 - 16 it is. Thanks for the advice, it is very much appreciated

G'day all, I need some help trying to work out my ABV for my melomel. I suspect it will be around 15% so probably not really too bothersome, but I may be serving it to my father-in-law and it is always good to come prepared with as much information as possible - if you get me. As follows...

Great thanks. I see how it works now. No worries mate. Cheers

Could anyone enlighten me on the protocols for taking grav readings for back sweetening. Is the reading taken before adding the honey? Is the original readings disregarded completely? Not really sure how it works. Thanks

Did you stabilise the mead before adding the fruit? Is there any sediment at the bottom of the bottle?

Sorry for jumping in Bradley, but I have a question for Maylar. Can you explain what you mean by 0.050 each from honey and cider? If you were making a 1 gal batch, what would the amounts look like? Thanks, Steve

that's not a massive amount of honey, but the apple juice will provide some sugar. It should still be around the 1.080 maybe. At the end of the day, i just take readings a couple of days apart when the activity in the carboy settles down. When it's stable for a couple of days, then I can...

It should drop about 100 points. Not sure whether a cyser would have the same impact tho. If you can provide the recipe etc it would give a better idea.

Hey mate, i think the fruit fairly skews the gravity readings. The sugars in the fruit will change the gravity dramatically. I had a berry mead return an ABV of 21% which is crazy. I wouldn't worry about the yeast etc. I would focus on the temp control. 80 is probably too high even for...

I'm not sold on the whole raisins in the JAOM or any other mead for that matter. I thought it was only for the nutrient value, which in this day and age is obviously superseded by the quality products available. Same for the bread yeast for that matter - can anything beat a 71B?

Temp control is crucial. 60 - 68 is ideal I suspect.

I only brew into 1gal carboy so pour back in too otherwise I'd have nothing left.

Also I think strawberries aren't a great choice for melomels. I think you need almost double the amount for other berries to get any flavor. Also in the primary may also suggest more of the flavor is lost as the fermentation occurs. Not sure why tho.

Do what the mad scientist suggests. The batch builder is pretty awesome. But it all will take time.

Thanks for that, it makes sense. I'll see how it goes. Appreciated