Recent content by fatbloke

given the yeast and how it is ATM, I'd say just go with Bernards suggestion and leave it for another 2 months, then maybe rack......

so just keep stirring the batch gently, on a daily basis and then leave them until they sink......

Any something about having to have eaten some abnormally large amount of the apple pips (or pips/stones of any fruit like that, as they all contain traces of cyanide - wasn't it originally derived from plum stones ?)......

Whereas, I was reading somewhere that the mead calculator has been developed using the 80% as sweet as table sugar, because of the regulatory background of that figure - can't say for certain though (different regs here, hell not surprising, different region/continent). If the data shows a...

Isn't there some sort of Federal/FDA reg that requires honey to be a minimum of 80% sugar ? I seem to recall reading that somewhere...... Obvously it depends on the % sugar in the honey as to the weight to volume ratio and what gravity it'll measure up as..... I think I'm correct in saying...

So a traditional not JAO ? 71b will do 14% but its caveat is that its not known as being good for sur lie/batonage aging. The guesstimate is about 2 months after the ferment is complete to prevent autolysis off flavours. Nothing scientific about that just that I've not read any report of...

Same applies to fresh 'ens too Jack. If you steam extract them, until there seems to be no more juice coming out, you can then add water and it still makes a perfectly acceptable must. Just start it in a bucket so there's enough room for all the pulp from the steam extractor, and it will happily...

Seems its citric then malic..... I'd likely use 2 parts citric and 1 part malic but I'd be adding in small increments as itd be easy to go over the top and end up with a lemony sort of hint......

You can still add more fruit now for a more fruity flavour and a bit more colour. Pectolase would be added at twice the unfermented must suggestion...... And check which is the predominant acid in elderberry, rather than just a straight blend of the usual 3.....

I'd guess the musty sort of smell will fade. 0.990 is dry dry dry..... if you want too sweeten it you'll likely have to stabilise it first (no knowing exactly which yeast you've used). It'll likely need aging and may recover some perception of sweetness and aroma.... 130 points drop is...

A better all round yeast to use would be K1-V1116. Higher alcohol tolerance...... Wider temperature range...... Reputation for being good for meads...... Killer strain i.e. very competitive/dominant......

See its up to you if you want to add more honey. In theory you can keep adding further honey until the yeast poops out. I'd be wanting to work out why the start gravity was so low. 15lb made up to 5 gallons or so should have given a gravity in the 1.100 to 1.110 area. If it was just not very...

Well if you have a dig round all the forums that have mead info, I'm pretty sure you'll find examples of where others have used hops as a bittering agent. Just that with Tej, traditionally it's the Gesho herb. Now not being any kind of beer expert (just knowing of the styles/types that I tend...

Deezil has it the wrong way round I understand. Honey, water and yeast are "show" meads. Honey, water, yeast and nutrients are considered "traditional" meads. There are the 2 base methods i.e. pile all the honey for a desired outcome and then manage the issues as they arise - more of a beer...

Nope not a clue as I make my own oak "staves" or sticks..... Hit the garden centre when its warmish so some of the half oak barrels have fallen apart and are destined for the rubbish or offer then a quid or two for a scruffy rusty looking one...... Break it apart, dump or burn the barrel...