Recent content by Dorkusmalorkus

18% abv is much higher than what I wanted to get, but it is probably too late to try anything with this batch. I will change the airlock but I'm not sure I should be fiddling around with it 6 days into fermentation.

I decided to try the JOAM recipe that was posted in the JOAM recipe thread. Has anyone ever tried it without the oranges or replacing the oranges with apples or other fruits? Basically, I want to do the recipe with two changes. Apples instead of oranges and dried organic blueberries in...

I made a batch of this a while ago and it was not bad. The one thing I struggled with was getting rid of the very fine wispy lees/sediment completely. Ended up with a slightly cloudy mead that, according to my friend who has never had mead, had a light beer-like aftertaste but was quite good...

I set out to brew a mead with something between 10-14%abv that would be neither too dry nor too sweet. I now realize that the yeast I used can potentially make up to 18%, which is quite strong as well as being more suited to sparkling/champagne wines. I have since decided that the only thing...

The only sure way to get an idea of how a given type of yeast will turn out as far as sediment or lees is asking an experienced brewer or just plain old trial and error.

The type of yeast used seems to be a determining factor in how much sediment will be produced, its texture and how easy it will be to remove. After reading about commonly used yeasts, I found out(too late) that some like bread yeasts turn out sediment that is powdery and very fine. This makes...

How long should I expect to wait for the first fermentation to finish and how long before it is "safe" to take off the balloon and rack it with a bubbler airlock cap? Is two weeks reasonable? I'm a bit disappointed to have to wait so long for this batch to be ready. I was hoping to have some...

Really? A year or longer to complete a one gallon batch with the recipe I used?

Unless there is a major misunderstanding on my part, different yeasts ferment at different speeds. At the moment the only types readily available without ordering are plain bread yeast, which works but is not intended for brewing and a mega F-ton of EC-1118(was free) Compared to other...

The wispy, fine stuff you describe is exactly what I have in my mead. The only sediments that could be effectively removed through racking was the heavier stuff that sank to the bottom. The wispy smoky residue somehow refused to sink deeper than one or two inches above the bottom which is what...

How will the mead be affected if the mentioned nutrient is not added? So far the fermentation seems to be getting along fine. I give the jug a good swirl once or twice a day and the fizzling and little bubbles are steadily foaming.

I loosely followed a recipe I found on other online mead resources. According to those sites, adding the raisins was for nutrients and there was no mention of any other things added. What type of yeast nutrients are needed and is it too late to add them now?

Questions are also welcome and will gladly provide additional details as this thread goes along.

Here is the recipe and steps I went through for my second experimental batch of Mead. Advice, opinons and comments appreciated Ingredients: A total of 1300g(2.866lbs) of honey 500g of that is wildflower honey, mainly clover. From a trusted relative who owns a few hives. This is...

Does mead have an ideal temperature range for cold crashing or will it do to just leave it in a refrigerator until it clears?