I have....but my luck has been horrible. I have not been able to get my batches to ferment the whole way. They always get stuck half way. I've added yeasts the are recommend for stuck fermentations, but they can't do it either. Even musts where I have used raw honey to sweeten also sticks half way threw. I have no idea why. Yeast energizer and nutrients haven't helped.
I have unfiltered unheated honey and am going to use it that way. It seems the major problems come from lack of 02 and high (or is it low) PH from fruit. My 1 gallon recipe has 3lbs honey, 1 orange, raisins, 1 lb dark cherries. Will this cause PH problems and if so, what should I change?The majority of the honey that I use is unpasteurized and I have had no issues. I also opt NOT to "boil my honey and scoop off the scum that rises".
I have unfiltered unheated honey and am going to use it that way. It seems the major problems come from lack of 02 and high (or is it low) PH from fruit. My 1 gallon recipe has 3lbs honey, 1 orange, raisins, 1 lb dark cherries. Will this cause PH problems and if so, what should I change?
What would I test for and how do I test it?All the things mentioned will vary in acidity, from year to year.. So its gonna fluctuate & you'll need to take measurements to make sure its within the appropriate range.. I couldnt tell you right off the bat if you'll have a problem but its not too hard to tell once you run the tests and know the numbers
Sounds tasty though, must say
Thank you.Most people start off winemaking measuring TA and later move onto both TA & pH readings.
The link provided goes over the general procedure but be sure to look at the strength of your ingredients as it influences the amounts needed in measuring
It's usual to blitz the hell out of the base liquid before any fruit additions, likewise, it's current recommended practice to aerate at least once daily up to the 1/3rd break (a start gravity of 1.090 would have a 1/3rd break at 1.060). Some like to aerate 2 or 3 times daily, but for a lot of us, that's not practical. I aerate with a stick blender, liquidiser or food processor if I can, it makes it easier and seems to convey more than enough O2 into the batch. I also stop at the 1/3rd break.Hi Fatbloke. I've read your response several times as I am new to this. What I get from it is that I should stir at several points in the fermentation to keep 02 up and PH swings down. Am I correct in assuming I should stir when bubbling slows down?
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