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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.

Im sure its gonna age fine after tasting.. Im just trying to find out how it happened as noone else is gonna want to see black sediment in a bottle lol.. first batch I backsweeted .30 points, and just more fallout after bottling? lost on the black part

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?

im about to be buying one of their 5gal buckets.. which one would you recommend? im leaning towards orange blossom, but curious about their wildflower.

how much yeast was it sittin on? i have the slightest bit of yeast, not even a 1/32 of an inch.. been 2 months so far

yea, i decided im just gonna let it sit for another month or so. checked gravity again last night didnt move, still taste young and appears to be off gasing still. just gonna push my next batch back or by a new carboy. i thought sorbate was a MUST if it had a FG above 1

I mainly want to avoid off flavors.. I would add it with campen and let it sit for a week, but would this be to much sulphite since I added 1 campden per gallon about a month ago

Would you suggest just popping the airlocks off and dump sorbate in? Without adding more campden?

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?

Yea, I went ahead and stirrer again around noon and added 1/4 tbs of fermaid o, then did my scheduled sna just now. Smell seems to have went down.. hope I'm good

Should add, I'm adding fermaido following the batchbuilr calculator

So my cyser has been in primary for 2 days.. not a whole lot of airlock activity, but I'm pretty sure its fermenting. I poped the top off today to do my first aerate, and this **** stinks like rotten eggs. If I bring my nose closer the smell goes away and I just get a strong co2 burn and cider...

I don't want it to "ferment" or get vinegarie before I mix together. You just made it sound like you toss already fermenting cider in your primary

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...

I agree with Piatz's book.. between that book and this forum, my first batch of the mead seems to be doing great and have many batches planned for the future. However, i have noticed that alot of Piatz recipes call for a certain amount of honey for a 5gal batch to reach a certain gravity. the...

I have been aerating with the wine stirrer bit for my powerdrill. did once the first day, took a reading at 1.110, added fermaid-o. aerating twice on day 2, added fermaid-o. today is day 3 and i aerated this morning, plan on doing it again tonight before i add my third pitch of fermaid-o...

so reading through this thread, made we wonder if this is something i should worry about with my first mead (traditional) that is currently in primary.. Is there anything that needs to be done to avoid this? i never heard of K-sorbate and K-meta so this isnt common is it? im aerating/degassing...

Yes, i am doing SNA with fermaid-o.. adding around 6g the first 3 days then 5g on day 6 or 7