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Thanks! I'm going to try that. Sounds like a good idea.

No headspace. Probably and inch below the bung. I'm perplexed. Lol

I don't believe it is CO2. It looks as though there is debri in it. Thanks for the input though. There is actually a white swirl floating in the top of one of the carboys.

Hi all! Any advice would help. I have been making mead for about 5 years now (maybe 20 or so batches). I made 2 batches last fall, one in October and one in November. One is a traditional mead fermented with D-47 and the other a ginger mead fermented with EC-1118. Both are on there 3rd racking...

Yeah I taste mine too. Lol

what kind of question is that? And it has nothing to do with my question about headspace. And to answer your question, you do realize all yeast has a limit to how much alcohol it can handle? Putting in more sugar than the yeast can handle will result in a wine with residual sugar. Occasionally...

I actually never thought of that. Lol

the mead is in three gallon and a one gallon carboys. I took out 4oz from each one when I did my reading.

I have a traditional mead in secondary. when I transferred it I topped it up an inch below the bung. I thought it was done fermenting. I used d47 and was making a medium sweet, it was supposed to stop at 1.010 but after I transferred it I noticed it was still going. I took a reading and it was...

thanks so much for the replies. i am just going to have to be patient i guess. hopefully it doesnt take too long. lol. on a side note, i made a ginger mead recipe from charley papazians book. he says in his book this mead took a year and a half. mine was great at 9 months. any of you guys try...

Thanks for the reply! Sounds like hoping it would be finished at 9 months was wishful thinking. Lol

This is my first melomel. I based my recipe off the mambo in your mouth recipe in "the compleat mead maker" by ken schramm. The only difference in mine was the combination of berries. I have a total of 10lbs of berries in it. I used 12lbs of raw clover honey, ec1118 yeast and no heat. It is 9...

How are the canned pureed fruits? I want to make an apricot melomel. I prefer fresh but when they are in season where I live my basement will be a bit too warm for D47. So I'm considering using puree during the winter when my basement is cool.

i have 3 one gallon test batches of mead going with lalvin d47. i usually ferment in my basement, but during these months the temperature down there is 56 degrees. the closet in my bedroom is normally a steady 68. i pitched my yeast the day before yesterday(exactly 48 hours ago) and put the...

I will have to try the cubes,do cubes fit through the neck of a one gallon fermenter? Do you use American or French? For the oaking time, it is in the recipe section. Dry show mead. It is the first recipe. He recommends oaking with American oak chips from 4 to 7 days.

i just oaked a mead for the first time. dry tupelo,steinberg yeast 10% alc. aged 3 months. i have read it is best to oak before bottling(which i plan to do this weekend) i put french(no american were available locally) oak chips in for 4 days and pulled them. i read its very easy to over oak...

thanks for input.yes i have a floating thermometer in the cooler.no temp on fermenter. but i think i got it down. its actually easy to keep it steadily at 60 with maybe a 2 degree change before adding new ice. once i got it to temp i check every 8 hours. put an ice in for about 30 minutes and...

thanks for the input. i never would have thought i would get a response from someone in mckean. dont know too many home brewers around here.

i have been brewing at room temp for years but 2 nights ago i wanted to try something new. i brewed a pale ale with a danstar nottingham yeast starter temp range (54-70) it claims at lower temps it causes lager like smoothness. After my brew started to bubble i put it in a cooler filled with...