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Poppers for the win! Caught some really nice smallies and even a few walleye on a recent trip to Voyagers National park.

Edit: Sorry, didnt mean to sound harsh. Mead takes time, give it at least another 3 to 4 weeks, rack and check your gravity. With a littlw care and some age you should be just fine.

From the picture it is definately not done fermenting. Two weeks in most cases is not near enough time. I would strongly suggest you get a hydrometer and check your gravity. Without knowing how much honey you added, if you used nutrients and what temperature your fementing at there is no way...

If my public school MN math is correct 145 days. Some "Big" meads 17+ ABV 30 days in primary 1.035 to 1.045 OG, 45 in secondary 1.020 SG and 70 days in tertiary "cleaning up" 0.966. Then 2 years in the bottle ageing. At this moment drinking a cranberry orange at 17.4 ABV that was pretty close...

Yes, additional sugars of any kind can cause it to referment. Many use those chemicals to inhibit the yeast when they sweeten their mead. I prefer to pasteurize or filter so cant comment on what they are or how they should be used. What you described sounds like either its young and needs to...

Fermaid is not likely your issue, i have never had a problem with it. Raw unfiltered honey could be your problem. The remaining wax can cause cloudiness. Heating the honey priir to adding to yiur must to 90 deg F and letting it cool will allow the wax to seperate. There are many things that...

Agree, with @lumbergh use a bit of cheesecloth in the end of your siphon. Also, take the sediment and cold crash it. Then ket it settle and decant..

Interesting, i have uaed EC1118 a hand full of times. (Higher OG though.) Looking at my notes never had an issue with clarity... Time, Cold crash and KC SuperKleer. What honey did you use? Cant comment on the metabisulfite. (I never use ut.)

Depends on where she lives. Im in Minnesota and the MN-Care option is pretty good. Have had no issues with it. Literally a hundred or more options / plans to choose from at what i consider a reasonable price to expensive. (Not cheap but you get what you pay for.) The fee structure and...

Thanks @Chalkyt. Interesting and great research. I use SO4 or SO5 usually craps out from 1.065 at between 1.004 and 1.008. (Thats where i like it.) Note: I do add Fermaid-O all up front typically just 2.5 grams a gallon. Cant say there was any science behind it just trial and error until it...

Agree, they will either settle out or float. Next rack consider adding a bit of chees cloth to your tube. Next ferment consider adding fruit in a sanitized mesh bag. Makes for easy clean up and no floaty bits. Assumes your fermenters "mouth" is large enough to accomodate.

Like most thongs Mead, yoy will find varying opinions. With no real "right" answer. I usually start (propogate) my yeast in a similar must. i.e. honey and water etc. That seems to work the best to reduce lag and crow a healthy viable colony. However have started them in just a sugar water...

Just old. Lots of aches and pains. But heck, still above the grass.

Safeale US-04 at 64 to 72F (I run it at 62 to 64) Safeale US-05 at 70 to 77F D47 at 50 to 55 Deg F (Well below its recommended takes a bit longer but works great)

^^ I have the same problem with my mail account. Im syre theres a way to turn it off i just dont know how. A search fpund a couple suggestions. Nothing has worked to date. Very frustrating.

"You can expect a full 5 lb. CO2 cylinder to last for 8-10 five gallon Cornelius kegs

Xylitol or other non-fermentable sugar substitute do work. I rarely recommend them. Some folks are sensitive to Xylitol and in larger quantities i have heard and read gives folks lower intestinal trouble. My experience with these types of sweeteners is they at times can cause an "off" flavor...

@mdlp Yes that's the idea.

Hmmm, if bottled for 6 months likely not H2S. Could be from the hops but should have been noticabl3 from the start. How long did you leave them in? I have found some hops if left for more than a week give off a kind of grassy, dirt flavor and aroma. Kind of at a loss. Will be interested if...

I would let this finish. The yeast your using will likely consume all the sugars you added. It will still be a bit dry. Two options. 1. Stabilize with those chemicals folks use at about 1.006 to 1.010. Sorbate and metabisulfite. 2. Wait for it to finish, clarify, cold crash add frozen apple...