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the only mead I have made is JAO, and that is still fermenting right now. so my mead knowledge is pretty low. ill take your word for it. /hyjack for cold temp clearing I would go with fridge temps, low 40's to no colder than 35deg. 50-60 is too warm. ( I know because my house is at...

unless the sugars are dissolved into solution, there is no way to tell. well there is, but after your wine is done and some fancy equipment. :D Freezeblade: Where do you get your pineapple? I would go to get fresh stuff.... but it looks like I will be going the store bought/imported/not as...

don't let it get hotter than 80's though. I would try heating it for a bit first, then if nothing then re-pitch. both of the yeasts that yooper recommends are great tough yeasts. however they might change your flavor profile slightly.

check this one out! hahha http://www.washingtonwinemaker.com/blog/2008/10/28/making-mead-testing-the-controversy-over-boiling/ but I would try the fridge before putting any chemicals into it. the fridge does wonders.

+1 on the fridge, clears really fast!

as of yet its dropping a ton of lees, and is still fermenting really slowly in my cold house (60 deg) :mad: but this weekend Ill rack it and provide an update. its starting to smell quite good. if this comes out well Ill make a 5 gallon batch of it. the strawberry color is good it comes...

what I usually do to sweeten it is to use splenda. this is known as back sweetening because you are adding sugar after the fermentation. Splenda does not ferment, so you would not really need to stabilize your wine. I usually start with 1 cup in five gallons to test first. if you want to...

the raisins add tannins that would not normally be found in the wine, without the grape skins. also be careful because they also add to your fermentable sugar, and lees as well. just to take into consideration. you can also use a tannin Powder as well. (or in substitution.)

I dont know about clearing but your drink will have a yeasty taste, and possibly even taste a bit like fresh bread.

what is the recipe that you are using??

I started this about three weeks ago, it drops a ton of lees. my SG was 1.120. whoops. haha I think part of that though was due to the high amount of dissolved strawberry solids. I used almost four pounds of strawberries, and less brown sugar. I made a ond gallon batch. it smells good now...

I put the bottle on a sturdy surface below me and just push down hard. this usually forces the cork in.

maybe your dog has been more happier/complacent than usual? :mug: haha

sweet! that sounds good. let us know how it turns out. I really want to see some pics

most wine makers and expensive wineries vary the temp they ferment cold in the beginning and raise the temps as it goes along, even up to 80 deg for a short time. the varying temp offers a much bigger profile. however the hotter ferment temps can destroy the more fruity flavors or "jammy" as...

this is what I would recommend for a three gallon batch. one gallon. no way.

also dont you usually wait until the wine is done and stopped dropping the gross lees? doing it then pressing seems wrong. I usually (with my reds) wait until it stops dropping gross lees, rack, wait till it ferments totally out to below .998, or 0 deg brix (man I really need a...

you could keep a constant flow of nitrogen over the whole deal until its completed, this would keep out the oxygen.

I know a winery that I commonly buy from is centrifugally filtered. have you tried looking at those machines on line? try this website. they might have some good cutaway pictures HowStuffWorks - Learn How Everything Works!

I Know that they used to use ox blood to clear the wine, and pretty much any kind of blood to clarify the wine any pics? what does it smell/taste like? I dont think I could get past the fermeted milk part. when the milk in my fridge went bad my roomate used to run around and make everyone...