Search results

I actually made starters from both packets...I pitched the second an hour after the first.

Thanks CBBaron!, I went ahead and pitched two packets of K-V1116 yeast into my Orange, Cinnamon Mead. Now we wait...... :mug:

Good Advice Yooper! Thanks, Im going to head out today and get some along with a new batch of cleanser. Time to get this 5 gal started! :ban:

This brings up an interesting question, Im going to start a batch of Orange cinnamon Mead here in the next few days...Should I get and add some pectic enzyme to the must prior to pitching? Id like a final still and clear Mead

I just looked this up to see what the deal is. I hope it helps you! Pectin Haze: The most common cause of a haze in wine is the presence of pectin, which forms gelatinous solutions in the wine. The problem is aggravated if the must is initially boiled to extract flavor, color or both. To check...

I think what your seeing is pectin haze which comes from the oranges. The pectin gels when cooled. If it gets warm again it will clear but it will come back in the bottles. Now Right off hand I know there is something you can do to prevent this Pectin Haze. It might be the use of some...

Well at the risk of continuing this relative "non-issue" My response is "MY" way. Nuff said. So dont anyone go getting your Knickers in a Bunch, ok?...LOL :mug:

Thanks for the advice Big, and lets let slide the Panties in a Bunch Comment...LOL

Thanks Big! My main concern would be the raisins themselves since they are going to be the actual "food" for the yeast. Is keeping them in the bag with the oranges hamper the effectivness of their original function or does it matter?

I was wondering if a muslin brewing bag would work for straining oranges, cinnamon sticks and raisins for JAOM? Granted prolly not the sticks but what about keeping the rest of the organic mush out of the Mead before clearing? Bad idea? Good? Indifferent? Not needed? Silly ass question!?....LOL...

Thats why I love this forum, you learn something new every day!

Those are the typical length of cinnamon sticks that ive seen so your good to go!!

HAHAHA..yeah exactly.....Im sure it was all wild yeast back then...

Ive thought about just zesting and losing the white of the rind...just use the meat of the orange..but thank you! Yeah I figured I could use something else..its just the fact it was pushed into the recipe when so many others are available that threw me...The whole quote?...well I did that just...

Ok first the original recipe then my question..which will prolly be the dumbest ever asked on this forum...LOL 1 gallon batch * 3 1/2 lbs Clover or your choice honey or blend (will finish sweet) * 1 Large orange (later cut in eights or smaller rind and all) * 1 small handful of...

Well, from what ive heard and seen is that once the primary gets about 3 weeks and its only bubbling once every 30 seconds then its time...so I racked it when that stage was reached...I was concerned for a bit that I may have stuck it but it has a bubble every 5-10 minutes or so....so at least...

Id say there is no more than 1/16 in there right now So Im not to concerned. I sorta of doubt it will be in there 6 - 9 months...3 months perhaps and when it starts to clear Ill drop in a tad of bentonite and when im sure its no longer active ill bottle it up!!! Thanks Hightest!

Thanks Much Pulp!! Appreciate it!

Quick question, I just racked off a 3 week 1 gallon batch of mead. Its been about 3 days and I have a small amount of lees already showing. Will I need to rack this again or just let her age to clearing? Im still getting one bubble every 5-10 minutes or so give or take...real slow but still...

Im going to make my first 5 gallon batch of Mead here shortly...Should I use one or two packets of yeast? I plan on using K-V1116 yeast. I thought about trying JAOM as a first big batch. Advice? Ideas?