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If I drink enough mead for my farts to smell like mead, then my mead will technically smell like farts once again

Red Star Cote de Blancs is Saccharomyces cerevisiae

Waiting is the hardest part on a related note, my mead no longer smells like farts

4.5 in the primary at the moment, glad to help remove the decimal place 30,161

Went shopping today and grabbed stuff to make my bastardized version of this. 4 Gallons Motts Organic Apple Juice 2 Cans Aldi's FAJC Brown Sugar and or Clover Honey to hit SG of 1.10-1.11 so after back sweetening I can still be in the neighborhood of 10%

I would recommend just sticking to the kit, especially if you are new to the hobby. It will help demonstrate that your practices are sound before adding extra elements that may effect the out come. Plus you may love the kit exactly as it comes

how long are you waiting for it to clear after adding? Might take a week for everything to drop out

I need that ice cider recipe :D

I would suggest spending a little time on youtube watching wine making videos to get a better idea of the whole process

I'm doing a Master Vinter Green Apple Riesling right now. In the box was 1 bag of grape juice, yeast, fining agent, metabisulfate and sorbate and a bottle of sweetener. At this price point I would not expect to find any grape skins but this kit may also include tannin and or oak chips all...

Master Vinter makes a 1 gallon kit for Shiraz. A basic recipe is hard to come up with because you cannot make a Shiraz without having the Shiraz grapes or concentrate

The response from the producer was that basswood honey usually has a hint of wintergreen flavor and then asked me if it was one of their reserves or just the regular annual release. It is just the regular old sweet mead. After sampling a little each day the wintergreen had pretty much...

Looks like tea? Did you add tea when making? Where yeast nutrients added during fermentation? Are you sure that its finished?=, whats the Hyrdometer reading now and what was it at the start? still in Primary or racked into secondary fermentor?

hopefully I don't get attacked too much, but this is in reference to a commercial mead. I've opened a bottle of sweet mead from White Winter Winery and it has this odd mint/wintergreen finish to it. Tasting notes from their website and an outside source have no mention of it, but it is very...

I'll have to look into the TiOSNA more, I just did a basic staggered nutrient addition I am happy to report that I just racked it into to a carboy and things are definitely smelling better, I got the copper padd but couldnt find a good way to rack over them without having a large potential for...

I am by no means an expert,but from what I've been reading it's best to wait until secondary to add the spices, especially cloves and always be sure to use whole spices when possible as opposed to ground

Good articles, thanks for sharing Any problem with using extra nutrients?

I did find the information on hydrogen sulfide late last night and used 2 campden tablets and my drill mounted degasser to whip the hell out of it and it until the battery died, dissipated a lot of the smell. I did use the LD Carlson yeast nutrient blend as it was all I had on hand at the time...

Ok maybe not exactly like a fart, but in the same neighborhood, maybe a little methaney. First time it has ever smelled like this, taste is a strong hot alcohol and not much else. Started out with 7.5Lbs of honey for 3 gallons and had a bag of strawberries, blue berries, raspberries in for...

I do make it to Manitowoc occasionally and will have to head up there sometime soon and check this place out