Recent content by T_Baggins

well, I got a digital ph meter. It reads 3.68 , which, according to everything I've read is pretty much on target. I've gone back to suspecting nutrient levels etc. I don't have the fancy brand name crap y'all got, I got the generic LDcarlson stuff. It doesn't make much sense though, I have...

I only use EC 1118...no chance.

as of the 12th it was around 1.070... I finally got some nutrient but that hasn't sparked any new ferments to speak of. I still haven't done ph test yet...if I have to adjust ph, will I also have to re-pitch yeast or should it take off again on its own?

well, no, not lately...I initially added yeast hulls and half a banana. Today I gave it a dose of energizer and a couple multi vitamins. I expected a geyser (like when I made strawberry) but nothing. I guess, like you say if there's no nutrient maybe the yeast quit. No I don't have any ph...

So how long does mead usually take to ferment? It's been 7 weeks and I'm only at 50% of my goal and has slowed quite a bit.

Yes , thx I used the "got mead" calcs. I started the batch with the 20lbs I had (my supplier still owes me 4) for an OG of 1.151 . I boiled up some old bread yeast for hulls and added a little energizer. It took 3 days for visible bubblation to start but is going nicely now...

Noticeable fermentation begun...fitted airlock. 62F holding steady.

:u 62F................

temps down to 65F

I wouldn't really say I object to it. I just think it's a good thing to have the ability to NOT simply shoot in the dark and hope for the best.

what if I crushed and added a couple multi vitamin tablets that have calcium, magnesium, and such?

Yes, I have used tap water in all of my other wines. I just wanted to try something a little different. And yes the chlorine does dissipate, but the flouride does not.

well it's already too late from the first post, I'll take my chances and learn I guess. I will drop in a few banana slices, it will be ok. Ayway....:u not all of the sugar was dissolved yesterday, OG rose to 1.151 @ 75F

Spring water is not available around here, and "spring water" from the grocery isn't guaranteed to be anything. There is only two places on earth that would trust, one is 600 miles away and the other is over 1000.

So I am starting my first ever batch with 20 lbs of local wildflower honey and distilled water to 5 gallons. OG 1.140 at I'm guessing somewhere around less than 75F. Used K meta for insurance. I will be pitching EC-1118 tomorrow.