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Its soon enough Id be giving that batch a monsterous and vigourous stir! get that honey homogenized into the solution and also to whip some air into it....Yeast need the o2 to grow and that honey needs to be mixed in sooner rather than later...

Yeah, you know...Ive used pectic Enzyme plenty on my other melomels..but his recipe didnt call for it so I didnt use it...It was in my mind when I was mixing and it was hard to NOT use it when the recipe didnt call for it just prior to pitching my yeast...Well cloudy or clear im sure itll be good!

Oh hell, its only a coupla days old..lol! its got a LONG way to go yet! yeah, I figured it would clear in time of course. For some reason I felt I should just toss this question out there....So basically, this should be a clear product and not cloudy like a cider?

My first attempt at a Cyser is going beautifully at the moment. Im using Ken Schramms recipe "Fall Bounty Cyser" However, Ive noticed he mentions nothing about fining it or using sparkaloid for a clear end product...now this may be a silly question but since its my first cyser I thought Id ask...

Well, its on its way..I used the Ken Schramm "Fall Bounty Cyser" recipe but added 3 cinnamon sticks into the mix....I just pitched the D-47 so its a go for lift off! as it were!

Thanks Lightning! Ive got campden...Ive got all four gallons in the fridge right now and Ive got campden...should I go ahead and crush one into all four gallons now? The reason I ask is that it looks like it will not be until the first of the month for me to get the other ingredients....

Im going to attempt my first apple cyser. I just refridgerated 4 gallons of fresh pressed (last night) apple juice. How long will it last refridgerated? Should I go ahead and pastureize it by simmering and then re-refridgerate or start the batch immediatly? Im very concerned with the sanitary...

Oh..just nut up!..be a viking!...drink the whole bloody thing! ;-D

I tell you what..Shramms method works..id stick with that myself..

Id give it a good 24 hours without disturbing it. I would have rehydrated the yeast first. of course its still early enough to go ahead and do that. But give it some more time and keep it warm something should happen soon!

And thats not really surprising. I mean, D-47 is like THE one to use in almost all Meads. The bread yeast by design would have to leave a bit of a yeasty flavor in the mix. I alternate between D-47, Kv-1116 and 1118 for the most part. Im also using the Ken shramm method of mead making. Im just...

You have left out some important info...did you use any nutrients? How many pounds of honey? What was your starting OG? and in my mind, what YEASTdid you use? the bread yeast or something more akin for Mead like Lalvin D-47 ?

The raisons add a small amount of nutrients as well as tannins. You really shouldnt need any other additional nutrients like you would with other "show" meads. The oranges and the raisons are plenty for it. I never use the bread yeast though...go with Lalvin D-47 or Kv-1116 for your yeast.

BC, with 12 pounds of honey in only a two gallon batch your asking for something FAR sweeter than I bet you want. Id take it to 15 pounds and us some KV-1116 yeast that should make it medium sweet and then with your other ingredients it should turn out awesome! But I think, personally, that 12...

It would be a good idea to go ahead and transfer it into another clean container...you want to hopefully not lose much but you want it off the lees at the bottom...try not to disturb those it makes it easier to clear with sparkaloid. Youll prolly fine once youve got it dialed in as far as your...

You didnt say how much you made...a gallon or 5 gallons...but what it needs is to be simply back sweetened with honey...first you want to make sure its "still" no fermentation if there is your going to need to add some Potassium Sorbate (per instructions) to prevent any further...

If you want to make a real dry blueberry without sweetness (why?) id go with 12 pounds of honey and 5 pounds of blueberries...Then use some KV-1116 or 1118 yeast to take it out to the dryness you want. I usually use about 18 pounds of honey make a typical "show mead" and then rack it onto the...

I will do that and thanks for the input! Its a very high gravity Must...I went with 20 pounds of honey and 5 large oranges....I had second thoughts with the D-47 from the beginning. I usually use the KV-1116 or 18. I may have just stressed it too much. But then IF it is a SF..then how should I...

After having made quite few successful batches of JAOM, Ive just made one that now, at the 2 week mark is being very sluggish. It never really was at quite the fever pitch the other batches were at this point. Now Im getting a bubble every 15 seconds or so almost as if it were a "Show" Mead it...

Letting the oranges drop is NOT a sure sign, but when its clear and still, its a done deal...rack the clear Mead into another carboy. It may still be a bit murkey possibly, if it is then use some sparkaloid on it, thatll clear it right up.