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Here are Plum, Mulberry, and Pear Melomels.

brianpablo I know things are tough down there right now. But if you own your apartment or are going to stay a long time you could install a mini split air conditioning system con control and maintain a room for ageing.

I would suggest checking what your T.A. is. I"m curious about your T.A. I have some peach melomel like this I have been raising the T.A. to about .95 and thinking that time will help. My F.G. is about 1.025. Also what is your pH?

It should be fine.

Just let it go and do its thing. You might end up at 1.020. To me thats pretty sweet.

Reasons that support waiting 8 mos.-1 year to bottle. When it warms up it might begin to ferment again. When it warms up it might go into spontaneous MLF. After it's bottled you can't sample it, sweeten it, adjust pH or T.A.. Or add tannin adjustments or anis, vanilla etc. Also you won't be able...

Regarding the 3 foot snow cover, snow is generally considered a good insulative blanket for plants. They always have a better survival rate with deep snow versus no snow. It protects them from the drying wind and big temperature fluctuations.

You can buy some plum sake and use that to top off. But really you don't even know how much you'll be making yet. Lets say, after pressing you end up with four gallons. I would suggest for your secondary container a 3 gallon carboy. The rest goes into a one gallon jug. Then as you rack, use...

I'd use the Maurivin B.

Another thought is that fruit with high malic acid like plums are good candidates firstly for Maurivin B and secondly 71B. Both yeasts will drop the final acid levels.

Also,I would say that perhaps after the first day of ferment as it begins to take off, check the T.A and adjust up or down for that. After the ferment, if necessary and desirable adjust the pH.

After the pectinase has worked for 24 hours put a sieve or strainer in the must and take the liquid and test your gravity. Put the sugar or honey in half of your estimated amounts so as to not overdose, if your estimate was off. Mix and test again. I would say to maybe use double the pectinase...

I would say to make it with just fruit, no water. I think you will find that the tartness, or pH/T.A depends on the variety and degree of ripeness. I made some plum mead last year and had to add acid.

http://winemaking.jackkeller.net/reques81.asp Here is a Jack Keller recipe for Honeysuckle wine.

If you are able, try to discern the pH and the T.A., this lets you know what you are dealing with. Investigate glycerin for mouth feel. Like Skeletor said, how are your tannins? Also what is your F.G.? A little sweetener to bring up your F.G can help balance an acidic mead. If it is already...

If you step feed the 4.5lbs honey, it should ferment and you will have somewhere around 20% ABV. But not with Cote des Blancs. I would suggest KV1-1116.

If you cant measure the pH and acidity, its just a guess.

Are you using a hydrometer?

I use the Campden and Sorbate at the same time that I sweeten.

I'm thinking you have pH problems. Try a tablespoon of Calcium Carbonate. Or unflavored Tums. I'm assuming you have no way of verifying your pH.