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Thanks Wayne, I appreciate it!

Thanks much, that was very helpful.

Well that was short, sweet and to the point LOL. Can I add it in secondary with any success or should I resign myself to a tasty but cloudy batch?

Snob...:mug: J/k!

If that were the case then why carmelize the honey and make a really great bochet from ho hum honey? Hey....free is free.

I just finished racking my caramel apple mead into secondary and of course I don't expect it to be clearing yet, but I was just wondering...with apple juice, should I have added pectic enzyme to help with clearing?

Daggone that seems like a LOT of yeast for a 5 gallon batch! 8 packets?? If Bargain Fittings is still around I'd like to know if he added that much; I'd like to replicate what he did as closely as possible with the Montrachet and EC-1118 yeasts.

Shucks, leave them in there for protein LOL

Temperature control is the one thing I didn't pay enough attention to on my first batch...while I had it in a room that was about 65 degrees, the fermentation process kicks it up at least another 10 in the must so out of primary it's a little on the alcohol taste side which will age out. Next...

I have an autosiphon, too; I figured, hey...spend the extra few bucks so I don't have flashbacks of sucking on the tube and getting a mouthful of gasoline haha I have a 3 piece airlock so I'll take a look at it and see which way it's vented; thanks for the info, guys...just checked my SG and...

Ok, here's my dilemma...I have about a gallon and a half that is going to probably be at the SG I'm shooting for tomorrow morning so I want to cold crash it. It is in a 6 1/2 gallon fermenting bucket which I plan on sticking in the fridge to crash. My question is this: do I leave the airlock...

I'd love to find out where you got the loquats from.

My dog is looking really relieved right now....I don't think I'm her type. I done did that there mead mah seff (redneck speak is taught in the Texas school system).

I also like that it isn't throwing off any fusels, thank God!

Wow...I just fed my must with nutrient this morning and aerated when it was at 1.075; checked SG about an hour and a half ago and was down to 1.060. A few minutes ago I started smelling rotten eggs...rhino farts! I can't believe that the yeast ate through the nutrient that fast, but fed it...

You need to add potassium sorbate along with the campden tablets in order to stabilize so this doesn't happen. Amazing how a little fermentation can remain that long.

Wow, this isn't going to take long to get down to 1.010...this morning it was at 1.080, about 6 hours later it's down to 1.060.

FLOATERS???? :drunk:

I just hope there's no carrots sitting at the bottom...my zen will evaporate quickly :mug:

Of course, like most newbies I suffered from Mother Hen Syndrome; checked SG this morning and it was at 1.080...bubbling away nicely now.