Search results

I had a similar thought but was going to go bigger. I think I have a 3 gallon vessel I can repurpose. Need to verify my scale can handle the additional weight. I know the scale can handle 2 gallons. What was your final volume? I started with this scale which tops out at 6 kilos...

The batch with orange blossom and Premier Blanc hit the first break today also at the ~10% loss mark. First sugar break: (grams of honey)/10

My data seems to be tracking closely with yours. First break is at: Δ weight/ Honey Weight = ~10% I have another day or so to reach the second break but it looks like it will be close to the ~20% weight loss you noted. To be clear, this weight loss is 10% and 20% of the weight of the honey not...

I initially thought chlorine due to bandaid but chlorophenols should not leave a film or smell like horses or vomit. Do you have a someone in your area that you could take a sample to? A second nose and set of eyes may be of benefit in narrowing down the culprit. Does it smell like...

I guess I'm using his 6a protocol. I haven't bought any Fermaid O. 1/4 tsp DAP and 1/2 tsp Fermaid K weigh in at 4-5 grams. 0.4 tsp of Fermaid O is probably 3-4 grams. I do add nutrients and 1/4 tsp potassium bicarbonate at the start.

I hope you don't mind but I added your data to my spreadsheet. Ignore the stuff below the charts on the first tab. those are random notes and calculation to try and make sense of the data. https://docs.google.com/spreadsheets/d/1HO9oETsDfIBzg3mDongO-Axkk5r4g5PK7ZwKrVTFe90/edit?usp=sharing...

They are all in gallon glass carboys with orange blossom honey. Using WLP570 though in these three batches. Once my batch with 1388 finishes in a week or so I will re-pitch that in two or three more 1 gallon batches. Counter temp is running steady at 68F. I'm following the 1/3, 2/3 schedule...

Thanks for running your trials. I'm using the turkey baster method to fill the hydrometer tube for taking measurements. Magnolia is about 50 NW of Houston on 249. The link works for me. :D

After a bit of a delay I got 3 batches started this last Saturday (3-16) and have some data to report. I am taking both a weight and a SG reading. I hope to have some graphs soon and will post a link to the google doc once it is ready. All three have ~2.3# of honey and started at an OG of a...

Your confidence in my math and chemistry/physics is noted. :mug: As an engineer I am always looking to optimize a process. However, it takes many experiments to validate the accuracy of a hypothetical concept. Any notes you can add will be helpful.

A 1-2 gram drop is what I experienced. From Bray's notes, if I remember correctly, degassing is helpful to keep the pH from getting too low. Dissolved CO2 produces carbonic acid. It is also important to degas prior to adding the nutrients so the mead doesn't explosively release any CO2 and...

After reviewing some of my notes from a brewing chemistry class I took a while back I think the amount of CO2 produced is the same regardless of whether the yeast is in aerobic or anaerobic conditions. Glucose metabolism is a fairly complex process involving 10 intermediate steps. One of the...

I guess I'll need to get a baster for my next set of data so I can correlate the SG with weight loss. How often to you measure the SG? I have read so much the last several days that I don't recall how often Bray suggested taking a reading.

I like the idea of a spread. It is kind of what I was attempting to come up with I guess. It is quite easy and fast (less that a minute) to measure the weight. Nothing to sanitize either. I appreciate everyone's comments and suggestions.

The sugar composition does present a problem but I think it is minor. CO2 is 51% the weight of sucrose but only 49% the weight of glucose. I will try to run some numbers and see what the difference would be at the 2/3, 1/3 and FG stages.

I had thought of this too. May need to add nutrients at an earlier weight than I initially estimated.

This is certainly a possibility. I need to do more research on yeast metabolism and reproduction in aerobic and anaerobic conditions. It may be a wash but I don't know at this point. Certainly after the first few days it should be anaerobic and have moved into ethanol production.

My assumption on yeast growth is that once the airlock in in place the mass of the fermenter cannot increase. Nothing is added except nutrients that I weigh. Certainly the yeast will reproduce but any additional yeast mass will be offset by a decrease in some other component in the mead...

While I don't particularly like the Nay Nay some people do. :rock: </sarc> I have not taken any hydrometer or other readings on this batch (Batch #3). When Batch #2 is done at the end of the week (started on Feb 7th) I plan to re-pitch the yeast on 2 new batches. Batch #3 should be done...

I'm on my third batch of BOMM in half as many months. See this thread for the original recipe and many great notes on making a wonderful mead. https://www.homebrewtalk.com/forum/threads/brays-one-month-mead.429241/ During the first two I began think about how to keep track of when to make the...