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As @Chalkyt suggested chech pH adjust accordingly. Consider adding some apple juice concentrate to SG of between 1.004 and 1.008. Then pasteurize. A little sweet goes a long way.

Kegged 5 Gallons Pink Lemonade Session Mead (8.9 ABV) then bottled and pasteurized 4.5 gallons (or so) of a blueberry Melomel (1.014 FG at 14.8 ABV). Both crystal clear (KC Super Kleer, cold crash and time) Taste is very nice at bottling. The Pink Lemonade session Mead is ready to drink and...

One additional note. Be sure to sanitize or sterilize your equipment really well. This likes to hang around.

Both are good options. My batch was 5 gallons so vinegar was not really an option. Honestly didnt even think of it at the time. However, the flavor probably would have worked well for it.

Yep, somewhat normal. I have had one batch a few years back that developed it. I let it ferment then racked leaving the lees down to about an inch from the top. Tasted significantly "different" than my "normal" cider, not bad just different. I didnt particularly care for it but my adult...

Some good addvice above: "From Concentrate" juice gives you a known flavor profile and tells you exactly how much sugar you have added. However, often without the more complex flavors fresh pressed brings. Pectic Enxyme isnt always necessary. But a good practice up front for any fresh pressed...

Great pics. (That helps a bunch) It looks to me like one of the strains of lactobacteria. Here is a good article covering many of them. https://pricklycider.com/2021/02/06/bacteria-and-hard-cider-its-not-all-bad/

At 3.5 weeks no need to stir the lees. I would rack off them, helps to degas a bit and let it "finish". Give it a few weeks to a month after racking and see what you got.

Let it go, looks like your not done yet. Mead is not beer and can take a good long bit to ferment. I have a 5 gallon experimental batch fermenting very cool still working a bit at 12 weeks. Most of my mead (high ABV > 13%) with good nutrient protocol take 20 to 30 days in primary and another...

Stressed yeast can produce a noticable hydrogen sulfide (H2S) smell. Most people can smell H2S at < 0.5 ppm. As @Maylar suggested. For your next attempt look up TOSNA 2.0 or 3.0. Stress can be caused from a number of things including poor or not enough nutrient, too high a temperature...

In either case it will do its thing..(couldn't edit previous post for some reason.)

You will be ok. 2nd packet is a bit more important to dissolve.

Agree with @MightyMosin . Sanitize a long handled spoon or stir stick. MIx it up a bit. If it disolves or easily breaks up. I suspect its yeast and or krausen (foam) from your ferment. If not "hairy" and colored likely not bacterial growth.

You should be fine, I wouldn't worry too much about oxidation at this stage unless left open for an extended period of time. You also could use this calculator to estimate your ABV https://gotmead.com/blog/the-mead-calculator/

Welcome, I jumped into Mead nearly 10 years ago. First batch was just honey purchased from a grocer, water from my tap and D47 Yeast from a local brew shop. You are definately ahead of where I was. Your on the right track with still a lot to learn. Enjoy the journey!

As @Chalkyt suggested. Sweeten with apple juice and heat pasteurize ver soon after in a water bath for a still cider. I use Frozen Concentrate to between 1.004 and 1.010. I personally prefer just off dry at 1.004, my wife prefers a bit sweeter. We all perceive sweet a little differently. As...

Demineralized water for NaoH titration is used in the labs I managed. It has been a few years since retiring but believe it is still used.

I wouldn't ferment it at all. If kegged and chilled then add the fruit pulp to a small sanitized mesh bag. Drop it in and when it hits the flavor you like take it out. One gallon paint strainer bags from eh "big box" stores works great. The bag keeps most (not all) of the pulp out of the...

Hello Stu - You didn't mention what your Final Gravity (FG) is. If 1.000 or less, it is crystal clear and you very carefully rack from the lees then likely you will be OK sweetening to 1.004. If I do this I bottle in beer bottles. They can take the pressure if it self carbonates. (I have had...

I am probably over cautious when it comes to these things. If not what I would call rancid etc. I think perhaps your on the right track. Let it age a bit check it again in 6 months. It may surprise you.