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Very similar to what @Maylar said for higher gravity mead 13 to 17 ABV potential. With yeast started 12 to 24 hours ahead of pitch stir plate set at 80 Deg and must at the same at yeast pitch then 60 to 62 for the remainder. Seems to jump stsrt the ferment with little or no lag. Session meads...

Went to the basement and looked at my 5 gallon carboys one cranberry session 8% potential ABV to be kegged and a 15% blueberry Melomel to be bulk aged and bottled still. Yep still fermenting... will look at them again in a week or so.

I get it, sometimes life gets in the way. Was the fruit submerged? Was anything weird looking growing on it if not? Anything fuzzy green, orange red etc.. is it very cloudy? Should be pretty clear after 3 or 4 months. Any of the above and if it tastes like rotten or moldy fruit is definately...

As mentioned above. Set it aside. 12 to 24 months will do wonders. The suggestions discussed will help with future ferments, however even then with higher ABV mead it takes a while to age out the fusels and other off flavors.

Myy understanding is that distilled water does not carry the micronutrients yeast tend to like. I personnaly think it tastes rather flat and lifeless compared to good quality spring water.

This is an old thread come to life.... (Might be worth reposting under a new thread.) I do a faux ice cider with thanks to @bmd2k1 for the origial recipe and inspiration. Using FAJC that turns out really well. See recipe below. You can start with Apple juice or really any other juice and add...

Wow, a lot here to consider. 1. Yes you can ferment honey at 55 Deg F. It takes a bit longer. D47 and Cote Des Blanc wine yeasts work. 55 is slightly below their recommended temperature range but will chug through it eventually. I have limited experience with lager yeasts other than Omega Hot...

You really cant overpitch yeast. For 20L I typically start 10 grams dry yeast 12 to 24 hours prior to pitch in similar gravity as my must. Creates a lot of yeast and gets the ferment started quickly.

Ear buds. When I was a kid the guy walking down the street talking to himself got a wide berth. You knew he was the "crazy" guy. Now everyone looks like they are talking to themselves. Battery operated hand tools

Most of my mead goes dry. Age 12 to 24 months helps a lot! The fusels transform and as the mead mellows the honey comes through making it appear sweeter than it is. As well if your so inclined you could add fruit. For some reason at least to my pallet the fruit flavor kind of tricks your...

As @Maylar suggested halting an active fermentation is often a bit problematic, even more so with EC 1118 involved as that yeast is pretty robust. I let my mead finish. If not 1.004 or less i cold crash, clarify with time and or KC Super Kleet (read a newspaper through it clear) and pasteurize...

Yes, hard to tell. Could be yeast as @Rish has suggested carried up with some disolved CO2. Small (or even large) white rafts are usually not a concern. Small like that have never been an issue for me. Large white bubbles or a white film are typically lacto basillus bacteria. Again not too...

Yeast are inhibited by pH, CO2 and alcohol. If you started at 1.110 and are presently at 1.026 gives you nearly 11% ABV. With that said EC 1118 is good to about 18+%. 64F should be near the center of its temperature recommendation. Slightly low. Yes 3 months is pretty long but certainly not...

Great info guys thanks!

No not really necessary until complete just for a few weeks into the process. Some on the forum would suggest its not needed at all. I find it beneficial. Edited for clarification.

Thanks @scogan appreciate the info.

No, you will add oxygen to the yeast that are in their anaerobic phase. Not a good practice. Gently stir it or swirl it daily to suspend the yeast from here on in.

Thanks for the thoughts/ Guess I will stick with a hydrometer for now....

Fruits I pit them if any. Rinse with sanitizer (some say this is not necessary) freeze to help the cell walls break. Place them in a sanitized mesh bag and give them a week or two. Depending on the fruit 1 to 1.5 pounds or so seems to work pretty well for me for a nice light flavor. Taste it...

I am considering purchasing one of the wireless hydrometers on the market. Does anyone have a recommendation? - PLAATO - TILT - FLOATY - iSPINDEL ETC...