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So far, Wyeast 1388 has been the quickest but quickest is not necessarily the only criteria for a good yeast. Most importantly, it has been the cleanest without off flavors. I am basing this on my experiences plus Bray's experiments.

The wine yeasts have been cultivated for long term fermentation (6+ months) whereas the ale yeast are quick fermenters. Even with optimal conditions (nutrients, temperature and PH) wine yeasts take longer. If you want a quick mead (less than 2 months), then ale yeast is the way to go. The...

Yes in 4 days, first time for that to happen to me. Usually am at 1.010 around day 5 or 6.. Like I said, the only thing that I did different was pitch the starter at day 4 vs 3 and I stirred/degassed twice a day.

After reading up on Bray's experiments, I tried several dry ale yeasts and Wyeast 1388. So far, as Bray attested to, 1388 has been the best. At 1 month clear, and good to drink. Any storage past that tastes better n better.

I made a starter for my latest 5 gallon BOMM (1388) and on day 3 had an accident requiring me getting some stitches. So I pitched a day late. I also threw in a handful of raisins for additional nutrients (on top of the normal add ins). The yeast blew through 40 points in the first 24 hours! (SG...

I have been making drinkable, clear meads/melomels in a month using the BOMM method. Everyone who has tried them has been amazed at the taste. Wyeast 1388 is our friend.. :)

This fellow https://www.lostspiritstech.net/ has a machine that ages rum and whiskey to an 18 year old profile in six to eight days using photocatalytic light to break down wood polymers into precursors to flavor molecules. A reactor binds those molecules with unaged alcohol to form...

49 + 12 + 6 gallons (Wildflower, Buckwheat and Clover) BOMM = 67

According to this http://www.lallemandyeast.com/company/products/lalvin-qa23 the temperature range is 15-32C. So you could let the temperature rise up to at least room temp if not warmer depending on where you are.

You want to gently swirl it every day to release the CO2 (degas). This helps keep the PH where it needs to be (less acidic = happy yeast). After degassing you will then need to shake it back up again to get oxygen into the must.

You are doing fine, as evidenced by the carbonation. Also be careful with adding nutrients as it turn into an explosion. I usually dissolve my nutrient additions in a small amount of sanitized water (heated then cooled) to avoid the nucleation. A lot of people just lay a tshirt over the top...

I have used M27 several times. It produces a "Saison" taste that is not for everyone. M27 does well with the temperature in the 80s during the 1st few days. I agree with LoR, that Wyeast 1388 produces a much better Mead without phenols. I make all of my meads, melomels and cysers using the BOMM...

I made a berry melomel using 72oz of mixed fruit in primary (strawberry, cherry, raspberry and blueberry) that came out very nice.

Depending on the yeast used, you could ramp up the temperature to near it's higher tolerance level and encourage them to get back to work at eating up the diacetyls (buttery taste). Similarly to the Diacetyl Rest accomplished when lagering http://brulosophy.com/methods/lager-method/

Second on the hydrometer. Also, you should be degassing at least once a day during the 1st 7 days of the ferment. You can do that by either gently shaking or stirring until there are no more bubbles. I also do not use an airlock (just cover with a tshirt) until I have transferred to secondary...

What yeast are you using? You are doing fine. Depending on what yeast you used, 60F may be a bit too low and will slow down your ferment. I would put your fermentation bucket near a heat source to get it closer to 68F (depends on which yeast you used).

Due to my locale, (the Sandbox), I have adopted this method as well without issue. I do it even lazier, I just put my kettle (with lid and spigot) on a stone floor in my apartment, crank down the AC to 19C and leave overnight. I also put my Hydrometer and Thermometer in the hot wort as it...

Yes definitely rack it off. I usually rack when the gravity is around 1.0 (usually 7 days or less). Continue to rack off of the lees whenever you have 1/4-1/2 inch of sediment until your carboy is clear enough to read a newspaper through.

Take the .140/3 = .047 1st break @ 1.140-.047= 1.093 2nd break @ 1.093-.047=1.046 If your gravity reading is correct it is very high and most likely will finish very sweet (above 1.02, 15-16% for Wyeast 1388). The high sugar levels could also stress out the yeast making off flavors...

I added some chunks of banana in my first batch of mead for the additional potassium, I had zero flavors imparted from the banana (1 banana chunked in a gallon).