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Thanks guys. My Tupelo traditional has been sitting for a few weeks and is ready to be racked onto oak. It's cleared nicely with Bentonite, so I gave it a taste. Not impressed. I guess I was hoping for a bit more from a mead that has cost $250 so far. I'll give it 3 months on Xoakers and see...

@MightyMosin no comments?

For those of you who make traditional mead, what do you experience when tasting it out of primary? Think clear mead, before oaking or sweetening. What are your expectations?

I thought of that too, but I looked up EC-1118 and it's claimed to not throw fusels. Don't know if that's true over a wide temp range though.

Depending on temperature, K1-V should be done in a couple weeks. But I'd wait till you have a chance to check SG to be sure.

An ale yeast might have quit early, especially without nutrients. You haven't hit 9% ABV yet, so it's still OK to add them now. Toss a teaspoon of DAP in there and see what happens. If you still get no action, then I'd go with a wine yeast. BTW, yeast need micronutrients like magnesium and such...

Ask the beer guys.

Thank you sir.

I can't figure out how to use those calculators. If I wanted to raise this to 4 gallons - 2 gal. of 1.040 cider and 2 gallons of honey/water to a total of 4 gal at 1.090, can you tell me how much honey? Thanks, bro.

I made a mesquite traditional back in 2019. At bottling time it was just a 'meh' white wine. At one year it was excellent. And I gave away the last bottle, at 4 years old, to some mead freaks who said it was the best they've ever had. So... yeah - time.

Depends on where in the process it is. During an active ferment I pour it back in. Never worried since the test equipment is sanitized. At the end when checking FG I'll drink it.

Oooooh, sweeeeet lol. Got me looking at a 3.2 gallon Speidel, too. Hmmm - the extra head space would give me 3 full gallons when I rack for aging, and my Tilt would fit fine. Thanks for the ideas.

Grapes have Lactic Acid Bacteria (LAB) in nature. When you stabilize a finished wine with sorbate, the LAB can interact with the sorbate and create geraniol (sp) which shows up as the aroma of geranium flowers. That's the odd flavor that you refer to. Sulfite (K-Meta) will prevent that. I don't...

Not really sure, but I don't think it'll be necessary. I'll be making a 3 gallon batch (not beer) that will use a yeast with a rather limited recommended temperature range of 70-75°F. My experience with the Inkbirds is that they can do that reliably, but I'd like to be able to keep tabs on it...

At this point in the process it's the sorbate that prevents further fermentation. The K-Meta serves two purposes - it helps as an antioxidant (a preservative of sorts), and it interacts with the sorbate to prevent a wine fault that smells like flowers. That's more important in wine than mead...

Yum. I'll take a warm slice of that with peanut butter for lunch please 🍞

I have a Tilt but it's not made for small carboys. I'll have to take a better look, since it's temp that I'm interested in.

I'm looking for a temperature controller that will transmit via either Wi-Fi or Bluetooth. I'm primarily interested in just monitoring temp, not necessarily setting it. I have a couple Inkbird's but they require me to go to the brew room and have a look-see. What's out there?

Got a link? Always looking for comp venues.

Where is the comp?