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I sucessfully used EC-1118 to get a stuck mead going again a while back. I had put some dried apricots in a mead and they had sulphites that killed the initial ferment. You should get a strong side ferment going with the new yeast and then pitch it, or add a little of your current batch to the...

I've never used White Labs yeast so I can't comment on them, other than to say they are relatively uncommon yeasts for mead. It is relatively hard to reestablish fermentation at the FG your at. The easiest thing would be to do another dry fermentation and mix the two.If you want a dry mead drop...

I've read that some mead won't clear for more than a year. I've got some I've been waiting on since June. Apparently the Super Kleer doesn't work 100% of the time, but its pretty well spoken of. I'm leaving town for 5 weeks and checking on mine when I get back. I've taken to using Bentonite in...

Maylar I used the first part of the Super Kleer with some mead last night. I wanted to divide it six ways, so I added enough water to have a total of 42 Mls and then added 7 Mls to each gallon. You have to add water because there is a very small amount in the first packet.

MarkKF Supposedly pear has a certain percentage of unfermentable sugars.

If you can establish how many milliliters are in the packet, you can use a plastic syringe without the needle and divide it up five or six ways, as you see fit.

The reason for the 3.3-3.6 recommendation has to do with what most people will enjoy flavor wise, and the lower the Ph and higher acid, the longer the wine can be stored with less likelihood of spoilage. If you like it at 3.2, in the long run, thats better than 3.3.

To determine Titrateable acid Using your Ph meter you draw out 15mls of wine and put it in a small glass container. Then place your meter electrodes in the wine. I don't know about Phenolpthalene, but if you take Sodium Hydroxide solution 0.2N (dilute lye solution), and add, for instance 6mls...

Did you make a true malt, wherein you sprouted the seed prior to roasting? Or did you merely roast the seed with out sprouting? I think your experiment looks interesting.

Yes, they are good for a blend. And well worth experimenting with them alone. I would suggest skipping any Potassium upfront, and leaving them be after fermentation, they should do a spontaneous MLF. Let it sit for a year and you might have a very nice surprise.

You're going to bottle on the fourth day?

I'm going to pick Frontenac and attempt a mead.