Recent content by Marshall

That was just the info I needed, thank you.

Thank you for explaining. Assuming after testing it is finished fermenting and I wanted to boost ABV, when I add 1/4lb of honey would I also add yeast and/or nutrient? I have and understand campden tabs. What is the purpose of sorbate? 9

I've got gallon of mead that fermented vigorously for three weeks and now has stopped bubbling. I know my next step is to measure the gravity to see if it's complete. I'd like to know my next step before hand in the event the fermentation is stuck so I can have everything ready and do it all at...

As I'm new, maybe I should let this batch go and use the ec-1118 next time. It has now stopped bubbling.

I have a mead that has been fermenting with 71b-1122 for 3 weeks and is slowing down. Can I add some more honey and ec-1118 to increase ABV? If so, how much honey and yeast?

I will be making a few simple batches from prepared juice(apple, cranberry ect.) and frozen concentrate. I want it sweet, highest ABV possible, and it will ferment at an average of 77f. What is the best yeast( dry in foil packs)?

I'm going to make some kind of stir stick to attach to my drill for degassing, I've had enough of hand stirring. With this can I degas at one setting?

I'm a new boot but IMO wine making started over 4000 years ago and chemicals can't have been around for more than 20-30 years(?). I can't see myself using chemicals. My first batch of concentrated juice, sugar and bread yeast went off without a hitch. That being said, I think airlocks...

Thank you.

Temp is 78f. No nutrients added. Hydrometers due to arrive tomorrow. It should read 1.000 when complete, is this correct?

Let me start by saying when I started this batch I had no hydrometer and I promptly broke it when I got it so I have no numbers for this batch. I started with 3/4 gallon Apple Juice, 2-12oz sweetened Apple Juice concentrates, 4 cups of sugar, 1 cup blueberries. I mixed and shook it, added 1.5g...

Thank you.

I may prove my inexperience by saying this. My original thought was to increase the alcohol content by adding the leftover honey to the must and giving the yeast more sugar to convert. Does it work this way? If so when should I add the extra honey?

Thank you.

Thank you.