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Yooper, I have my French Oak chips, and have read so many different thoughts on the subject that I wanted to know when you add them and for how long....assuming you add them to blackberry wine (because I can't seem to find the post where I thought I had read that you do :confused:).

I'm taking your advice, ordered some French oak chips and will hope they come in on time. I'd like to try American oak in one batch/French in the other. :)

Thanks Yooper! If I may ask another question.... I noticed in one of your posts you oaked one of your blackberry wines. I was thinking of trying it with the 5 gallon batch I started a few days ago. Thinking I'd try using these: Oak Infusion Spirals - 2 pack - American or French Oak -...

Question re: nutrients. When do you add the nutrients? I'm using the Blackberry wine (heavy body) & the Blackberry wine (medium body - dry) from the jackkeller.net site. After last years failure (made quite a few mistakes), I've been reading and studying like crazy to prepare for the...

obviously I don't understand the term "degassed". I know that the sg has quit dropping On one batch it started out at 1.150; now it stopped at 1.008. On the other batch it started out at 1.086; it stopped at .996 or .994. (was hard to read; probly .995) I did rack both of the gallon jars...

Degassed? I imagine so. No activity in the airlocks for months. Temp: average temp between 65 - 70 degrees Sediment is on the bottom. It was on the bottom of all 5 of the gallon carboys; even after the second rack. No enzymes were added; the 1st mead which did not clear was a...

I have a JAOM started 7/6/12 with a D47 yeast and a JAOM base/Chai mead with a lalvin 1118 yeast started 9/9/12. Both have been racked twice each and forgotten in a dark controlled environment and still have not clarified. (Had 3 others made the same recipe & in between the dates mentioned...

MeadWitch summed it up well. Although, my husband and I actually liked the bochet. I doubt we'd be willing to boil a good raw honey to that degree to achieve the taste though. Glad the meadery is nearby so we can pick up a bottle when we are in the mood for a smokey mead flavor. We enjoyed...

Probably take you 8 hours (give or take)

BrewingMedic, was just beginning the recipe for chai mead. Was going to use it on a JOAM or similiar (ei using the rasins & oranges to feed the yeast) but want to brew it your way instead. However, while I do have yeast nutrient (from an attempt at making blackberry wine) I do not understand...

Thank you. It seems I've read too many post and posted you twice about the subject. I really appreciate both responses. Thank You.

Might I ask about the base mead recipe used for your chia mead? I'm new at this and want to make a gallon or two using some Chai Guayusa tea bags from Stash Tea Co. Will this work with a basic mead ie, JAOM? I have two JAOMs going; one with D47 & one with 1118 (for dryer mead). Also...

That sounds good! Is it possible for you to share the recipe? I would love to make some Chai Blend Yerba mate tea mead.

Thank you for your input Golddiggie. It's greatly appreciated. However, I do believe that I have messed up both of my JAOM batches. No one tells you about head space in their directions. So when I discovered this could cause a problem and that mead from other batches could be added to...

I know this is off topic but I appreciate this comment. I'm new to mead making and I've noticed on the initial rack (and taste test) that the only thing I really taste is the flavor of the orange rind. (using a basic mead recipe, similar to JOAM minus the cinnamon & nutmeg and substituting...

Ummmm, reading through the threads and trying to stay focused on one topic (ie when to rack) is just about impossible. Now I've stumbled across the JOAM recipe and have to ask: My basic mead recipe is Identical to the JOAM minus the cinnamon & nutmeg. And I'm using wine yeast (D47 & 1118)...

just took a reading. it started at 1.120 two weeks ago. Today it is 0.996. (I sneaked a taste. completely different from the meads with D47. Not sweet at all or at least, not compared to a three week mead I made with D47 and the regular mead I started when racked at 14 days.) Hope this is...

ty. also, just noticed similar threads. read those as well. Thanks!

I'm a newbie to mead making. I'm on the fourth batch (1 gallon size) following the basic mead recipe from stormingthecastle.com. Directions state that the 1st rack takes place between 14 & 30 days. For the life of me, I can't seem to get a must to bubble (rapidly - a bubble in the airlock...

Helpful hint that you may already know: Mr Clean Magic Eraser cleans that print off a bottle and any caps you mark as if it were a dry erase board. I love that thing!