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So I am getting ready to start my 3rd batch of mead. I stopped by a local farmers market to pick up some fresh honey and saw a jar called Elderberry syrup. Typically when I make a one gallon batch I miss 3lbs 48oz of honey. In this case I would like to use the 32oz elderberry syrup (non syrup...

My apologies i have never responded for almost a year. Yes it was for the most part salvaged final alcohol content reached 14% Lower than I hoped for but still after racking the batch and flavoring 3 different ways it turned out really good.

Sorry but I didn't check it untill the 2 week mark so I don't know

I just checked it 11/14/20 I started the batch on 10/31/20

I have been stirring it about once a day.

So I am 2 weeks in on my first 5 gallon batch of a traditional mead. My starting SG was 1.104 and as of today my gravity reading is 1.040. The fermentation temperature has been 77-80 degrees. I used 15lbs of honey and one packet ofLalvin K1-V1116 yeast (the brew supplier told me I could brew a...

Correct I added the sorbistat K and the potassium metabisulfite and then cold crashed, after about one week I bottled. I actually stop the fermentation short of about 15.22% by yeast could have gone to 18% but we really like the taste so I went ahead and stabilized

After I finish a Mead and I add potassium metabisulfite and sorbistat K to stabilize, is it possible for me to reuse the leese/yeast in a new mead batch or are the yeast dead at that point? I am literally asking after I rack into bottles can I take the leese and used yeast at the bottom and pour...

So I have successfully bottled my first mead. My question is should o age the bottles in or out of the refrigerator? No yeast or Leese made it into the bottles plus I stabilized the mead while cold crashing so there is no fear of further fermentation.

Continuing from my previous thread: Fermenting with Lalvin K1-V1116 Okay so update as of Friday 10/9/2020. I took my specific gravity reading and the ABV is 15.22%. I know the yeast can go higher but my wife and I feel this is a good first attempt. I was a little worried didn't know what to...

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Wonderful I was hoping I hadn't messed up. I am soo looking forward to the taste test and SG reading tomorrow. I will update after that happens.

Thank you all for your responses, it had been helpful for the fermenting process. So I am now coming up on my 2 week fermentation mark (10/9/2020). I have kept the mead at a temperature of high 60's low 70's consistently. I made 4 staggard nutrient additions (24, 48, 72 and 96hrs) swirling the...

One gallon as i said.

So I am about to start my very first Mead. I am making a gallon batch with Clover Honey and K1-V1116 yeast. My question is how low is too low a temperature and how high is too high for this strain? I live in a warm state and the current house temp is 77-78 degrees, would the fridge (At 42...

I will look into that in the future, the recipe we were following had no initial gravity range so I had nothing to base it on. I just wanted to make sure we didn't make a HUGE mistake.

So my question is after I finish fly sparing (can/should) I stir the grain bed to get the last bit of wort out of my false bottom mash tun?