Search results

Normally I use d47 for my session meads and keep them dry.. Was wondering if anyone had tricks or a specific yeast to keep residual sugar? Want to avoid back-sweeting and I do always rack on top of sulphite/sorbate.

recently bottled a traditional mead that was crystal clear when bottled.. about a week later, it became cloudy with a strange blackish sediment. everything was sanitized prior to bottling, and even cracked one open to try and it taste fine.. just used wildflower honey, water and d47 yeast with...

lets say i want to top off my secondary will fresh juiced blueberrys, and i want my mead to be crystal clear when its done.. should i add more pectic enzyme at this time? ( already added before primary). or would super kleer take care of the haze when i more than likely add it after backsweetening?

i have a 5 gallon batch of traditional and 2 gallons of cyser. trad finished at 1.006 and cyser finished at 1.02. with my original gravity and yeast used, this is where they both should have crapped out. both meads are crystal clear and have been in aging carboys for over a month.. when i racked...

So I racked to secondary yesterday at 1.010. Started at 1.115. Went to to check on it tonight and I already see Lees on the bottom. From my understanding, you don't want have your must on lees. Is this common, or am I gonna have to rack again?

This is probably a dumb question, but i just want to make sure i start off right.. I bought pasteurized apple cider from a fruit farm that was refrigerated.. I would assume this stuff needs to be room temp before making my batch.. I red that apple cider can spoil overtime, if left...

So im doing my first mead on sunday (traditional) and my original recipe was 5gal batch 16lbs honey 2packs of yeast 12.5 go-ferm 20g fermaid-o -im going for an SG of 1.115 to end up with a mead around 14% as i was buying all my supplies, the guy said i should make 5.5gal of must to...

Iv been trying to find answers to probably the easiest questions, but either get half answers or 5 different answers to the same questions. so here it goes.. my recipe is going to be- -16lbs honey -10g 71b-1122 -12.5g go-ferm -? fermaid k going after 5gals with SG of 1.115 -how much fermaid...