Search results

Sorry, no recipes to share. Best so far have been a 9.5% dry traditional, a 12% elderberry melomel, and a 9.5% cyser.

Pasteurization after getting an explosion is a pretty risky proposition.

I love mangosteens! To me they have a citrus grape flavor. They should make a nice mead. I didn't know they were legal to import to the US. I ate them elsewhere.

Put your carboy or bucket in a tub of water to control temperature.

121.75 + 3 = 124.75

It will get there, give it time.

Agreed, let it sit until you get back.

I think this is what you are looking at.

Use GotMead's calculator The Mead Calculator – Got Mead? The Largest Mead Resource on the Web

Yes, that is about 2-3 times what you should have added. I am guessing it will not adversely (perceptibly) affect the mead. Likewise, I believe day 2 is not a problem.

I am finding that my style preference is definitely moving towards more dry than it used to be. It looks and sounds great!

I don't sanitize mine, and so far no problem.

Fermaid-K would be a better substance than DAP (yeast nutrient). Or boiled bread yeast.

Idea 1: Let it go dry, this is what I would do. Then sweeten with a non-fermentable sweetener such as lactose, erythritol, xylitol, or sorbitol, and bottle condition with sucrose for carbonation. Then let it age a few months, and you will be amazed with the result.

This should be in the mead forum. Fermaid O is superior to yeast nutrient (DAP), and DAP is superior to nothing. Why don't you post your recipe on the mead forum, and see if you can get good help over there.

I would rinse them. And since it is for secondary, fermentation should be completed when you add them(?), so it should not cause harm.

I shoot from the hip as well. I taste, decide what it needs (oak, acid, honey, etc.), make a guess as to how much (well, I calculate sg changes), and rack it onto that. So far it has worked for me.

Time is your friend.

Yes. Or down the drain. For the eggs, stir it heartily, and let it age in secondary under an airlock. For the tequila, let it age. Consider oaking it.

I think you likely bottled too early. What was your indication that it was time to bottle? Based on your response, I might un-bottle, putting it into a secondary vessel (carboy) to let it age and settle a bit, before bottling again. As @SimPilot suggested, you may be facing bottle bombs if it...