oklahoma_man777
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New to mead making. Any tips and tricks would be appreciated.
The gravity reading at which you rack will change depending on your recipe. Generally speaking, you should rack at about 70-80% of your expected gravity drop. The calculator here is made for malt extract, but i've found that putting in the same number of pounds of honey in the LME value gives you almost the exact same numbers as honey. It will then tell you the expected starting and final gravities.
I've only recently discovered this caluclator tho. Does anyone know just how accurate its fg calculations are?
Thank you for the feedback. I acknowledge that I do not know everything and that I am wrong in this case. This calculator will not work for this. This is qhy i love this forum. Always learning!Sigvaldi, Why does it depend on the recipe and why would you need a calculator to tell you the final gravity? Mead ain't beer. Beer contains unfermentable sugars and contains sugars that some beer yeasts can ferment more easily than others but meads and fruit wines contain sugars that are for all intents and purposes totally fermentable (ie 100 percent fermentable so wine yeasts are not assessed for their "attenuation" which iin wine making is always 100% ) and you should always expect that the final gravity will be below 1.000 because any liquid that is made up of alcohol and water must always have a gravity (density) that is less than the gravity of water .
In fact if the final gravity is not below 1.000 and you have not deliberately designed your ingredients and protocol to ensure that the final gravity is significantly above 1.000 (because you are step feeding the yeast and are looking for a semi sweet or a sweet mead with a relatively high ABV) then quite simply your fermentation has stalled because of poor protocol.
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