Search results

ordered a Milwaukee 101 PH tester the strips were just too much like guess work but according to the my must was around the area of 5.5 but hopefully my new tester will be in by Monday and I will get a good reading. What do you look for on the high end?

I have been brewing mead for several years and have had good results but I am trying to change my profile and I heard that PH will change the dryness of the mead so I am wondering what other people use as target PH levels for different meads.:mug:

I brew a winter spiced mead with Basil, Clove, Cinnamon and nutmeg with orange blossom honey. Last year I put some Almond in it and it turned out fantastic. Just remember with spices and herbs a little goes a long way. They come in to the forefront after 1 year or more. Good luck and...

"MAD about mead" is a good book to read first. I use a lot of the techniques from there. I have been brewing mead for 7 years now 1 5gal batch about every other month. and never use any chemicals but I have patients and time to let nature do its thing. Remember - Sanitize, it is a long "time"...

I do not know what your practice is but I read in a book some time ago that if you boil your honey/water that you break down the proteins and they can sometimes come back together later causing a clear mead to cloud. If so filtering or time should clear it. Good luck!

I also live in Fl. and I have the same issues with temp. I have had good luck with Red Star Dry yeast Champagne od Montrachete ( excuse the spelling I really suck at it LOL). I have also heard good things about Lavin #47 which I am going to try this week. I also would suggest not to raise...