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Forward Progress

hella' sweet brew stand you got by the way.

This digs into it a little bit, but there's more charting to do I think. https://www.homebrewtalk.com/mead-making-the-profiling-of-honey.html

I still say trub (tr-uh-b), and wort (war-t). I know I'm dead wrong but: A; It's funny to me to have people sperg out on me like I know nothing, and B; I think they sound better that way.

I'm doing good, I'm ready to so some bottling and blending.

Ok how-about now?

throwing a couple recent ones in here.

Started a Sour Red Currant Hydromel the other night. Sour Red Currant Hydromel Also, a bit before that, a Sweet traditional Mead. 16% Sweet Mead Lastly, I launched a Patreon campaign to help grow Hivemind Mead. My immediate goals are to remove the ads, start having monthly giveaways, and...

A little over a year old "Jack Daniel's Single Barrel Hydromel" lightly sweetened with cider.

Also 2lbs of lactose for 1 gallon sounds like a ton, it won't be fermented by traditional sachharomyces.

I have a vial sitting at home I'll check then, but I can't imagine so since you do need some minor fermentation to make even the soda without a force carbing setup.

1 Gallon - Sour Red Currant Hydromel 1 Gallon - Sweet Traditional 305 + 2 = 307

I went out a few times last week but got skunked three times, and it was still pretty cold. Now we have snow and ice again so I'm done til it his 60F or so.

I use the Potassium Sorbate and metabisulfite combo. One prevents current yeast from producing alcohol, and the other stops reproduction, effectively stabilizing the mead. If you do choose to not stabilize, I'd store them refrigerated until opened. I had some mead that finished sweet at...

This is untrue; an increase in temperature is all yeast need to wake up and referment beyond their listed ABV tolerance (which are only rough numbers anyways since a well treated yeast can shoot 2-3 points over). I'm speaking from experience here. In addition, since we're coming out of Winter...

I was wondering why you weren't planning on 1.140 ish, since I just myself did a 3.5 lbs per gallon and got 1.140, Should be a fun ferment.

I'm not a BOMMer myself, but subbing because I love pear meads. I need to make more of them once i'm off my currant kick.

Yeah no problems here. Just keep shaking it up and they'll eventually sink, or it will be time to rack. The alcohol, will also absorb into the fruit and help keep surface fruits from contaminating.

What I do for my setup, is dunk the bag in a bucket of water (a dunk sparge in essence) for 15-20 minutes. It's increased my efficiency by about 5 points over trying to suspend and drain the bag (which usually ends in a messy situation, since I don't have a pulley).

1 Gallon Goldren Rod honey - sack mead 273!