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It has been my experience that EC1118 forms a pretty dense yeast cake in the fridge. Just watch your pour, pour out the entire bottle upon opening and also, don't fuss too much about a little cloudiness. That strain won't make your drink taste funky.

You should wait and add the acid blend to the secondary or at bottling time. Keep in mind, the PH has likely dropped further on the journey from 1.095 to 1.030. This, along with the alcohol and unknown nutrient levels probably caused it to give up. Generally you would buffer the PH of the must...

^^^^^ This. What @Seamonkey84 said.

Well to paraphrase @loveofrose The goal of the BOMM was to create a mead that was "drinkable" in one month. 3 months, 6 months, and 1 year all show exceptional improvements. My personal experience is, due to lack of temperature controls, I got some flavors that needed to age out. 3 to 6 months...

I tested all of the yeasts he used in his dry yeast experiments myself. I assume you are referring to this: Denard Brewing And they are all really fun yeasts. I wish he would do some more experiments like that cause they gave me so many crazy ideas. I didn't use temp control in any of mine...

I live in TX, have the hottest room in the house for fermentation and aside from a swamp cooler for temp control, I eccentially have no temp control. I have used 3 kveik yeasts and found Hothead from Omega to be the best and closest to the WyEAST 1388 used in the BOMM protocol. The yeasts are...

Why not treat this batch as a starter? Buffer with potassium carbonate, add honey and water to make a larger batch?

My last sour cherry had a bit of a lunch meat phase, that transitioned into flea collar. It was due to high temps and possible late (too late) nutrient addition. his 6 months in the secondary and I decided to bottle. Most of the off flavors aged out. The honey is coming up front and the cherry...

I use the flip top bottles in varying sized but mostly 750 ml. They are quite forgiving. I like most of my stuff carbonated. I've only ever had one blow on me and that was when I was first starting out. I didn't measure SG before adding priming sugar and well, the yeast was EC1118 so...

You are correct sir; I mis-spoke. I think in my case it was a situation of being somewhat abusive to the yeast, not fermenting at optimal temperatures and possibly pushing it past tolerance. Or I simply didn't wait long enough. Most of the posts regarding how fast this works are based on beer...

I would use the Kveik. You can't go wrong with the Hornindal or Voss. Question though, why do you feel you would need to make a starter before pitching? It won't hurt, but this yeast is pretty resilient. Even with a high OG I think you should be ok with just pitching it, so long as the must...

I was unaware of that, having never used the stuff myself. Thanks for the info.

I wouldn't throw away the Hornindal if it is only 3 months old. Even if you have to buy a gallon of apple juice, dump some and pitch the yeast, give it a job to do and it will be happy. Don't let it go to waste. Attenuation in the first couple of batches was definitely over 95% as the stuff...

I think you can retain some of the maple flavor but using maple syrup exclusively can be cost prohibitive. I like to use Apple juice, or blueberry, along with the syrup. It boosts the ABV, and I can pick up maple notes on the back end. I prime with maple syrup too because I like it carbonated...

lol I will often swirl a hazy mead where the yeast has mostly flocked. I find it doesn't take long for them to re-rettle and they usually take a few of their friends with them. I recently used Sparkolloid to clear a stubborn tart cherry mead. I wanted to try Super Kleer but the LHBS doesn't...

Thats awesome. I clearly have more reading to do. I live in the Austin area. I wouldn't mind checking out an event where some of yours are represented.

@loveofrose Do you think it makes sense to start a BOWM (Brays One Week Mead) thread? I've been experimenting with the Voss and Hornindal strains of Kveik and am insanely impressed by their speed. Not needing temperature control in Central Texas is the main benefit I am seeing but I have made...

That seems common with certain fruits. I did a peach melomel that smelled and tasted like a flea collar. Band-Aid is another common one and I suspect phenolic compounds. Here is a link to a page that talks about different aromas and their causes. https://bjcp.org/meadfaults.php

I suspect (but do not know definitively) that 15% is going to be tricky to achieve, especially if you want to bottle condition. Obviously nutrients and yeast health make a huge difference, and if you can push it that far, I want to be the first to know. There is a thread in the Mead forum that...

Good call. I took a look at my 2 gallons. They are sharing a brown paper bag on the dining room table with ambient temps around 72 degrees. They are both bubbling away happily. Interestingly enough, the sample in the jar that I left in my office dropped crystal clear over night. It got cold...