Recent content by mala54

thanks for all the interest and replies my mead cleared up very nicely I am well pleased with how it looks and how it tastes!!! and I can read through it in good light:try I'll be making another batch in the future

thank you:br

my recipe 12 lbs. honey 4 gal water 2 tsp yeast nutrient 1 tsp tannin 2 tbsp acid blend 1 campden tab. 2 pks lalvin K1-1116 yeast beginnig SG 1.090 stayed in primary 14 days then racked to carboy it's not clearing very well it is ugly light brown color is this normal will it...

I have my first attempt at mead it is in a carboy with an airlock in place and it is bubbling nicely( been in the carboy about 3 weeks) but it is an awful color kinda looks like dark chocolate milk, and doesn't seem to be clearing yet is this normal??

I do mine in a food processor. Just a quick bump on the "pulse" cycle will do the job!

it is in the secondary fermentor and doing very well not ready to bottle yet it's just sitting there getting better and better!!

how often should I rack wine after it is in the secondary??? and then, I should bottle wine after the SG gets below 1.00 and stays there for several consecutive days?? then add potassium sorbate to stabilize what is the proper formula to mix potassium sorbate and how much do I add to...

I guess I mis-understood the directions:slp I thought I was supposed to rack every 4-6 weeks regardless of SG?????

here's the details(following the directions from Vinter's Harvest) on 2/27/10 blueberry fruit base and water 12 lbs. of white sugar 4 tsp. acid blend 4 tsp yeast nutrient 2 1/2 tsp. pectic enzyme 1/2 tsp.wine tannin 5 camden tablets next day I added 1 packet of K1-V116 yeast all in...

how do I know if wine is ready to bottle? began Vinter's Harvest Blueberry on 2/27/10 SG was 1.110 racked to secondary on 3/5/10 SG was 1.094 racked to another carboy on 3/29 SG was 1.070 racked again on 5/11 SG was 1.040 racked again on 6/13 SG was 1.030 racked again today(7/11)...

I am thinking about buying a bottle corker(rather than using screw top bottles) Does anyone have any suggestions as to what I should look for???

I tossed it:re think I'll try again, but use fruit concentrate fron Vinter's Harvest this time instead of locally grown fresh berries and I'll follow their directions carefully:i

are you guys suggesting that I put it all back into a primary bucket and add more strawberry and start the whole process over??:slp how much strawberry and do I add more sugar and yeast??

how do I degass? what is the purpose??

could this be ready to bottle already started with: 3/4 gallon of fresh strawberry pulp 4 1/2 gal. water 12 lbs of sugar Red Star Cote des Blancs yeast beginning SG 1.100 It fermented and foamed vigorously for 10 days:p then I racked it to 5 gal. secondary SG was 1.014 while in the...