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I only put in 1/3 to 1/2 of the fruit in the primary. The rest is still in the freezer. When the primary fermentation is done and it has fermented out dry I'll rack it onto sulphite and sorbate. At that point I'll add the vanilla bean, the rest of the fruit, let it sit for a month or so until...

1 gallon of Blackberry Melomel. 741.5

I'm starting a one gal batch of this tomorrow with 71-B. The blackberries are freezing right now. I still haven't found a source of vanilla bean yet. I've got to check the organic stores and see if they have it.

After fermentation is complete rack onto sulphites and sorbate, wait a few days for it to do it's thing and still the yeast. Now is the time add honey, fruit juice or fruit juice concentrate if you want to really crank up the fruitiness to bring it to the level of sweetness you desire. If you...

You're pitching your yeast into a quarter cup of water at 104F for 15 min. That is a fairly small amount of water so the temp will drop quickly in that amount of time.

You're pitching your yeast into a half a cup of water at 104F for 15 min. That is a fairly small amount of water so the temp will drop quickly in that amount of time.

So, due to curiosity and a profound lack of patience I opened a bottle of my JOAM which was bottled two weeks ago and even though it is a tad bitter it's still very enjoyable. In a month it should be good enough to share with others.

I do primary in one gallon jugs and SNA. The trick is to make sure you have degassed before you add the nutrients.

With my space limitations I also have to think about where do I put the bottles later. Currently I have 2x23L and a 26.5L carboys and about half a dozen 1gal. jugs and 2 2.86L jugs with a few empties for more. I have a 700Sq.ft. flat. I started in June! It'll look like "Hoarders" in here once I...

Could workers be hardwired not to harm a queen? Maybe it's only queens who fight queens when they are fighting for supremacy. I was thinking that the queens close entourage might have had enough of her pheromones on them to protect them as well. Of course this is all speculation from a know...

Hahahahaha, Funny you say that, I have now built up a little forest of one gallon jugs in different stages of fermentation and aging.

D'oh

It's a bee sting bee world out there.

Too bad about the hive, I guess it was just too late in the season.

Can you put them in the garage or garden shed and keep it cold but not more than a degree or two below freezing?

Couldn't he just sulphite the bottles to stop any oxidization and recork them for long term storage?

If the fruit has started to drop the others will follow shortly and cheap honey ferments just fine. Strange though, mine cleared after a month and the fruit dropped a month later.

He used the needlenosed pliers to pull the orange sections out of the neck as for the rest I put in some water, shake, dump, repeat until it's clean and a bottle brush with a bend on it will get to the yeast caked onto the top of the carboy if it won't rinse clean.

That gives me a lot of hope because I made some in June and I tasted it a week ago and it was still quite harsh.

Tried a Masons Manor Traditional mead today and it was quite enjoyable. I thought I'd try a commercial mead and this is the only one available in B.C. Liquor Stores so that's what I got. It was labelled with a sweetness level of 5 and smelled of apples. You can really taste the honey but it has...