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So dose that mean if i cook it and it breaks down the starch into sugers it would ferment. Because raw ube is gross

So i was running through my head different flavors that i could try with mead. I was thinking ube could be a cool flavor to work with but then i started wondering if the starch in it could restart the fermentation process. Dose anyone know of have experience with starches being added to mead?

134.63 + 2 gallons of basic mead= 136.63

I did it last night but i bottled up my first 2 meads. 26 bottles in total. I learned a lot to make my next batch better because this one is a bit tart for my taste. But it was fun.

Well cool there both ready to bottle then. Gana wait a week so i have spare money for bottles though. Thanks for the help everone.

So im still iffy on reading gravit but were i marked the photo whats the gravity. From the videos i watch if im understanding and reading it right the gravity is 1.02

Oh wow thats gana fly high bigest motor i put in was a c16. When i was a kid we coudnt use any of the E or D motor because we we in one of the major routs for plans coming into land for portland.

Hell ya dude model rockets arw so cool what size engine is it gana use

I reracked my mead and added blackberry jam and some pecktide powder and some asid(the apple based one) to it as well.

I put this in the wrong thread

So when dose the 2nd fermentation actually start. I have a few brews going and there starting to clear with yeast hulls pilling down at the bottom of the jars (cant remember what there called). But theve been brewing for about 9 days now. So are they still in primary fermentation for only a week...

New to this mead brewing thing my self. But ill offer what lil advice i have. I say take a gravity reading and go from there. Its only been 4 day and if your doing stagnated nutrients i would say wait tell day 5 or 6. Especially sence the rasberrys woulda been used for a bit of nutrients.

Im in the area but im making mead would love to meet maybe after i bottle my first batch would love to share and learn how i could improve.

I degassed my first brews then stared at it longer then i should because it wasn't bubbling as much before i degassed so I was panicking thinking i killed my mead. But its mead so i should be patient

Well this has just solidified that these are both good idias. I do have pectide enzyme and i wanted that fruty spice mix but ginger jalapeno sounds good maybe ill just do my jelly with jalapenos to give it a pepper tast as well. Now just to figure what honey i will use and how much fruit/peppers...

So i got a few qwestions. Is there anything i sould be carful about when it comes to planing out. For example i wana try a mead with added pepper jelly on the 2nd fermentation. Also could the potassium in fruit cause the yeast to stall because if i remembure correctly potassium sorbate can be...

This is Lupa

Well you where right also i tried pushing down on it and it didnt work but then i tried again. I didnt push it down far enough the first time i was wortied about getting it stuck. So it is now taped down sometime the most simple solutions are the best. Thanks for the help

Thought just came to me. Sence i was planing on adding blackberry jam to the 2nd fermentation would adding it early possibly restart the yeast or would that overload it with suger. Ita homade so its just blackberrys suger and pectin. Or could i put in some diomonian phosphate and shok the yeast...

Well i gave it a full day and still nothing is happening i think ethor its dead or bearly hanging on