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I know it is too late for this batch, but I opened a couple bottles of Riesling this past weekend and got mixed reviews. The taste was great but there was almost no crispness to it at all. The comments were that it was almost like grape juice. This has been bottled for about 7 months and has...

You're right. Sorry.

I opened a couple of bottles of Riesling this weekend that have been aging for about 6 months now. Taste was well recieved, clarity was perfect; but I got a couple of comments about it not being crisp enough (felt like grape jucie)... I can't remember; is that an acid issue or something else...

You could soak them in a campden bath over night if you really wanted to... but I would agree with Insomniac.

This is not unusual in my experince. I have not done this recipe but plan to do a variant. A lot of my melomels have the fruit rise to the top and sometime out of the air lock. The only way to avoid this is to do your primary ferment in a bucket, leave plenty of head space in your carboy, or...

I don't know if this suites your goals, but you may want to start with a couple of 1 gallon batches until you get some of the basics mastered. It is always a heart breaker to spend months babying a fermentation just to find out you did some fundamental things wrong... Even more heart breaking...

Typically you let it sit for a few months. You probably have a lot of clarification left to go, and bulk aging will do wonders for your mead.

I squeezed them after ferment but did not use a clearing agent (other than pectic enz in the primary). I just let it age and I racked as necessary. I don't have my notes handy, but 7 months before bottling sounds right. It finished crystal clear and tastes great even being young. Can't wait for...

And who can let there meads age longer than that? :D

https://www.homebrewtalk.com/f30/group-brew-strawberry-mead-156994/ Above is the link to a group brew that was done a while back that everyone seems to have liked. I have a 5 gallon batch about to be racked out of the secondary so I hope it is as good as it sounds.

LOL, yeah the first time I saw rasins that had fermented for a few days I about lost it too! Who knew they'd look so terrible. Glad it worked out for the best.

It sounds like you have fermentation, but you should never have mold. You should have been pushing your fruit down on a bi-daily basis. You should pull some to the fruit out and verify that it is mold, it may not be. It is very possible with a slow ferment and not pushing down your fruit...

Has anyone tried this? If so can you provide results?

Degassing during fermentation is meant to restore O2 to the yeast. The foodsaver is not getting oxygen back into the must, simply pumping out the CO2. I think this would be a good way to force your yeast to vastly under perform. You want to use an air stone setup for degassing during...

The input side of the pump would have a tube running into the full carboy. The output side would have a tube running into the carboy that you want to fill. Before begining your racking, make sure you run some sanitizer through it just as you would if you were going to do a traditional racking...

This is a liquid transfer pump... Very handy for racking but it would not work for degassing. I am setting up a degasser right now. You can get a simple in-line vac generator for a few bucks. Connect that up to a small air compressor and you are all set.

I pitched on 11/4 with an OG of 1.086. Today I measured and I'm at 1.010 so this is moving along. I had not used this yeast or done a Brochet before so I'm glad my results are not outside the normal range. Thanks for the help.

Sorry I forgot: I used Red Star Champ. Madden: thanks for the help.

I began a Brochet last Saturday and so far I have had what I would call a normal ferment. My primary is a one gallon glass carboy and when I checked it this morning I found that my mead is already clearing. This is not normal in my (limited) experience. Is this anything I should worry about...

I tried my hand at this yesterday. I added two sticks of cinnamon and a clove after adding the water to the boiling honey. I removed them before pitching. I plan to add half a vanilla bean to the secondary along with another stick of cinnamon. The must tasted awesome so we'll see. Also, I...