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well 64 gallons so far in my 14 gallon conical. a variety of fruits dried and concentrates.

I use well water but take it before the filter / softener. you might want to check might be easy to valve it off before

what yeast did you use?

a good source for the future is Fermaid K, ( organic) use it to activate the yeast and to feed after your fermentation has started. Tosna feeding schedule is good to use.

Ok, I have a conical only because I think it makes sense to add at the top and poop at the bottom, no farts intended. I add fruit in primary and fruit also after the ferment is done. Frozen first in both cases to supposed;y get the most value out of the fruit or whatever. I use stainless steel...

probably go with what I have and then back sweeten if necessary. I have done a lot of small batches in the past. PIA, been doing 7 gal batches in the conical which has a capacity of 16 gallons. In the past I would cold crash out side to stop (New England) the fermentation but now I am more...

looks like I should be adding more fruit to bring out the cheery flavor

would this include the water and honey to make 9 gallons?

I have the fruit pulverized and frozen in three SS round porous containers so I can stage them. Do you have any opinion on freezing and pulverizing the fruit first ?

not sure what SG I will get never used this yeast before lalvin 71B

I am making a 12-gallon cherry melomel. Using: 30 lbs of honey 8lb organic frozen dark cherries 16oz organic tart cherry juice concentrate. 3 tablespoons cinnamon lalvin 71b yeast I use a conical fermenter usually add the fruit to the primary fermentation. (no secondary). I was thinking of...

I am making a 12-gallon cherry melomel. I am using: 30 lbs of honey 8lb organic frozen dark cherries 16oz organic tart cherry juice concentrate. I use a conical fermenter usually add the fruit to the primary fermentation.(no secondary). I was thinking of adding half of the juice concentrate...

I would repitch with lalvin EC-1118 yeast. I am fairly new to brewing mead but I have good luck with this yeast. Never a stuck fermentation. I started two 5 gallon batches yesterday, no problem. Sounds like you did not follow the protocol for starting the yeast.

I tried Bentonite pre addition of yeast and I had no clearing even after fermentation was done and the carboy was set outside in cold temperatures. I figured it had something to do with the must temperature 75 degrees. Always had good luck using it post fermentation, cleared nicely, any ideas ?

Go ferm is a nutrient for the yeast which I use with good success. You have that now in the must along with the honey. Just make sure you stir the must now you should be OK.

https://www.amazon.com/Spider-Micron-Stainless-Strainer-Brewing/dp/B072Q1G91R/ref=cm_cr_arp_d_product_top?ie=UTF8 I came across this stainless steel 300-micron filter advertised for filtering beer. Do you think 300 micron is small enough to filter out most of the yeast in the must after a...

I live in the cold Northeast and have had a problem with the Ambient Temperature being to cold (basement) once I moved the carboy to a warmer temperature 70-75 the fermentation resumed.