Search results

Sure enough CKuhns. I think you are right on the spot. I did as you said and the bubbles have re-appeared and the foam has almost diminished. I again feel the fruity aroma becoming more evident. I will swirl it again today and tomorrow as well. Thank you for this tip.

Thank you for the assurance, very glad that it is working. So if it's left over yeast, is it still active? Do I need to do anything to get it back in the game?

Hello again CKuhns. So here's the update. I have attached a few photos for your reference. It's been 9 days now and the bubbling has reduced. There is surely foam on top as you can see. I just wish to know if this is fine. The activity in the air lock is also less. The smell is still nice but...

Hi again CKuhns So here's the update. 3 days into fermentation and it is pretty active. I swirled it 2 times a day by just removing the air lock so as to avoid opening the lid. However I indeed had to open the lid to add nutrient. Now fine bubbles have developed and there is a nice aroma. I...

Hi CKuhns. So here's the update. I have finally gone ahead with the batch. 3.2 L water and 1 KG honey. I can't exactly remember the hydrometer reading ut it was pretty much high and did not sink. Reading was about 1.120. I am very sure that the measuring cylinder was well sanitized (dipped in...

Thank you again CKuhns I got a new packet of meed yeast from the same brand so the yeast issue is resolved. I now have two final questions. As I already mentioned I will use 3 L water with 1 KG honey. Will 2 tea spoon of yeast be sufficient? Shold I add more or less? If there is no accurate...

Hi again CKuhns Just went through your article which you had attached. It's really wonderful and I want to thank you on behalf of all those who must have benefited by reading it. Just one thing I forgot to mention. I have 2 packets of yeast, one is a wine yeast and other a specific honey meed...

Thank you so much CKuhns You had helped me in that last batch as well and it was very valuable. It is just that some thing went wrong and the batch got contaminated. I actually noticed it a bit late perhaps. Being totally blind I rely on my nose all the more and it was only until my wife noticed...

Hello all. Thanks for all the help you gave and are giving to newbies like yours truely. I completely messed my last batch, it got contaminated with bacteria and got closed to becoming vinegar. This time I am giving it another try. Firstly I have realized that having a hydro meter is a must and...

Thank you jkuhl I was only curious because in the first 9 days, there were only fine bubbles but now suddenly the creamy foam has appeared. Yes it smells fine and taste is ok too, but just curious as to why the foaming happened now that the fermentation is probably ending.

Ok guys, need some guidance over this. Now 12 days into the fermentation (you can see from the thread itself ) the smell is just awesome. But now the bubbles have reduced, however there is a layer of creamy foam on the surface. Is this normal. Does it mean something is going wrong? And yes the...

Took a slight sample to taste. It is 5 days into fermentation and sure enough there are more visible bubbles. However the taste is still more towards the sweeter side with slightly sour taste like wine.

CKuhns Actually on first look it appeared that there were no bubbles. But after seeing it with a torch light, sure enough tuns of fine small bubbles have appeared. As per your suggestion I have fed the must with staggered amount of yeast nutrient. Today I gave it the third dose and instantly I...

Hello and thank you CKuhns Well the starter and the must were hardly 5 degrees apart. By that measure the pitching should go well and it seems to be so. I saw a creamy layer forming at the surface in about 12/ 15 hours and the air stop cap had risen up. The fermenting aroma was also fine when I...

Hello all. My first batch went fairly successful and I managed to create a sweeter shot mead. Thanks to all the help and guidance it finally worked. But I have now started my second batch and I need some suggestions/ corrections. I am using this mead yeast M05 Honey Mead Yeast: Mangrove Jack's -...

CKuhns thank you for the forlula. I added half kg honey for 1 liter water. No fruit juice but half gm yeast nutrient.

Hi CKuhns, I used a filter with very small less than .5 mm filter. That's why as I mentioned before I guess 99% of the yeast is gone. No I haven't stopped fermentation. But I still see a slight sedimentation 48 hours after I did this activity of removing yeast sediment and re transferring the...

Thank you for the details. Thanks a lot for the tip. I had transferred the mead after 14 days as I said before. Now after 48 hours of doing it, I see extremely partial sedimentation at the botton. There are no bubbles and the meed is slowly getting clear and transparent. I mean it's just 25%...

Thank you GilSwillBasementBrews. So should I now expect that there will be no more fermentation?> Should I just transfer to the bottles and be done with it?? As I said it has been just 2 weeks.

Hello all again. First of all thanks a million for all the quick and accurate expert replies to my queries in the last thread. My primary fermentation finally went well. In fact after 2 weeks I at last opened the fermenting vert and lo behold, The aroma of the mead promptly told me that things...