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K1-V1116 (Montpellier) does well in temperatures ranging from 59-86 deg F. Some sources cite even going as high as 95deg F. The lower temperatures w/ the right nutrient additives allows for more flowery ester production. If this is your goal, then placing the jug in a cold/cool water bath, or...

Cold crashing can force the yeast into dormancy and then drop out of suspension. You can wait until you've reached the desired Specific Gravity/sweetness, then cold crash (put fermenter/container in refrigerator {if you have space in one *and* a tolerant/enthusiastic mate}) then rack off the...

Just to clarify (probably unnecessary because it sounds like everyone is tracking), but I'm not referring to Aerating. Done correctly there should be no (almost no) risk of oxidation. As long as there is carbon dioxide flowing outward, there's little chance for O2 to get in (high pressure vs...

Without sifting through threads and searching; I'd like to pose a question. I'll restrict my question to Melomels and use the term 'secondary' meaning the original fruit and any additives have been (mostly) removed. With the understanding that there will be those that disagree with the term...

If it were me, I'd consider either fermenting in a small room (closet) and use a small (perhaps ceramic) heater to heat the smaller space, or use a heating mat (seed germination mats get to 70deg F). There would be a small cost involved but it would certainly be more practical than keeping the...

Two separate test samples to two different labs (the initial test was the basic coliform test), and did some testing myself for minerals/elements that the labs didn't test for.

Agreed. Generally I'll use acid blend (or some other acidic addition) prior to bottling, if needed. I also monitor pH during fermentation to make sure it's at, or near, optimal ranges. There isn't much iron (beyond Trace levels), but I can't be certain about Mn. We tested for toxic compounds...

Our water is safe enough. We've had it tested for everything under the sun...twice. Good that you've found suitable solutions for hard water. For me, it isn't a matter of expense, or even the hassle of it; I just don't like softened water. Of course, I may change my tune after de-scaling the hot...

I'll have to give that a try. I generally heat a fair portion of the water anyway to help dissolve/liquify the honey. At least we don't have to be concerned with chlorination (always looking for that silver lining). Thanks

We've recently built a house in a beautiful location and I can finally provide a stable, desirable temperature for yeast. Congrats are not in order yet, as this new location (very rural) draws water from our well. The levels of lime (calcium) are a bit shocking; enough to actually provide...

With an OG of 1.16, I feel I should ask, what was your original intent? A very sweet mead? Or a high ABV? Even with racking this onto a more resistant yeast, in order to bring it to 'accepted' top end range for a Sweet mead (SG 1.020), the yeast will need to survive to 22% ABV. (A dessert mead...

As I read my earlier reply, it sounds harsh. My apologies. My suggestion of starting a new thread, and the reasons for it, still stand though. I have no doubt that several members here would be able to give valuable insight with regard to creating a wondrous blueberry melomel.

I have. Rather than hijacking the thread, I'm sure members and moderators would prefer you start a new one with your question(s). Besides, that would likely cause other (more knowledgeable) mazers to weigh in and you could further benefit from their experience..

@Amonratut - That would depend on what you want from the tannins. If you're making a traditional mead, then tannins would be for added astringency (to balance/mellow the sweetness) and would be added in the secondary, or prior to bottling (too taste). Just remember, you can always add more; but...