Recent content by reeny

I know I am not that experience but the last time I made mead which turned out great I did not boil my honey. This is fresh honey from my hives. This was recommended by people from this forum. Ken Schramm in his book also does not agree with boiling or the use of Camden. Maybe my sp gr...

So I did add more honey today and fermentation was obvious. Do I continue to add more honey??

It was 5 gals. I added a little more honey today and it is fermenting again. Belfry I added the honey the SG was 1.010. I don't know why my beginning sp gr was so low I don't know if the mango made it inaccurate.

Anyone?

Hi everyone started a 5 gal mango ginger melomel on sunday afternoon last weekend. It was bubbling away until about Thursday evening and now it is very quiet. I used 15+ lbs of honey from my hives. 12 lbs of mangos, 1.5 oz of ginger. I added yeast energizer, nutrient and pectic acid to the...

Bottled 27 bottles of delicious mango wine last night. Finishing sp. gravity .990 back sweetened 12 bottles, 1.002, 8 bottles 1.008, and then 8 bottles 1.012. We think the the OG 1.085 and the TG was .990 we think the alcohol % is 12.5%

Thanks I agree added the Camden tabs and more potassium sorbate. Guess we will wait another day or two to back sweeten but this mango wine is ready to bottle!!! Thanks everyone for all your help.

Yes we haven't added campden tablets since the beginning. So it sounds like we should add 1 tablet per gal so we should add 5 tablets??

Question we added 1 tsp of potassium sorbate to the 5 gals of mango wine. We made this wine almost a year ago. Do we need to add campden tablets before back sweetening?? Did we stabilize the wine enough??

It taste pretty good. Pretty strong you can really taste the orange and spices that we added. I would love to make a cycser (sp) next. Have plenty of honey does any one have a good recipe??

We also bottled apfelwein after carbonating.

Finally bottle my mead I think it looks great!!

Yes it is very clear. We just racked it into another Carboy and put a tsp potassium sorbate in to the 5 gal. We should be able to back sweeten and bottle in 48 hours

It's been many months since I've done anything with my mango wine. It has been just sitting in the Carboy. I never clarified it and I would finally like to bottle it. What do I need to do at this point. I don't think there is any yeast left. I would like to back sweeten it. Do I need to...

Thank you that helps