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Thanks for the answer! On the oxidation thing, if my mead is still bubbling every 15 sec approx, I don't need right now yo top up right? Because that means that CO2 is being released, or am I wrong?

Hey! Today I went to see how was my secondary fermentation going, and I saw yeast lees for the second time after the first rack (Which was on August 30, SG 1.012, EC-1118, so it's been about 1 week after the rack). My question is, I read a essay that said that leaving the mead on the yeast...

Thanks! Today I racked and it surely was raspberry, not brains :)

Maybe it's brains! I thought it was raspberry too, but it looked really slimy, so at the same time I thought it wasn't gonna hurt posting it here for advice before anything bad happened :( Thanks a lot!

Sorry! Hope these ones are better :) I used red star premier cuvee, og 1.085 if I'm not mistaken

Hey! I was brewing this raspberry wine, and I saw that there was this strange "gooey" foam/kruse forming on top. I was wondering if this was normal, because it looks a little bit gross, like mushroomy. Thanks a lot, and sorry for the picture being a lilittle dark!

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I was wondering if SNAS is really needed or contributes greatly to reduce off flavors. If I'm not mistaken, in 2 identical batches, SNAS would reduce the fermentation time in the same conditions. Wouldn't the "rush" produce off flavors stressing the not-so-capable yeast by the "natural...

Thanks for all the answers! Gonna start sanitizing and then pouring back :)

Hahaha thanks for the answer!

I made two half gallon melomel batches, one with EC-1118 and other one with bread yeast to taste the difference. The bread yeast one was made with lemon (whole, not zest) and the other one with green apples (I don't remember which kind of green apple). The lemon one was bottled 3 weeks ago, and...

I'm very diligent about my sanitation protocol (however, I clean it with a selfmade mix which is antibacterial soap, bleach and antibacterial cleaner), but since every comment I read about this is that you should discard the sample, I did it. Thanks by the way, it didn't occur to me that I could...

I know this may be the most basic question ever asked here, but, how do you usually top mead after discarding the hydrometer liquid? Filtered water/tap water, mixture of water and honey? Thanks!

Thank you a lot!

Thank you all for the answer! :)

Thank you very much! Tomorrow I'll check the SG and maybe put an airlock on it.

Thank you! And Malbec is a wonderful wine for everything I was pretty shocked at first, it's difficult to find a community like this nowadays. Thanks for the welcome :)

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Thanks PRM! Gonna try out the advices you gave to me. Last question, if I siphon my wine into another sanitized container while I clean the first one, and then I siphon back into the first after sanitizing it, is going to affect it somehow? Because right now, the secondary is filled with cider :(

Thanks a lot PRM! And thanks for the links too. Regarding one point in your second answer, since you say "fermenting out as dry as it wants" I'm pretty sure you are saying when I don't see any changes in the hydrometer reading from last reading, but at that point, when do I take the next...