Recent content by spafmagic

I made an acerglyn mead and had the idea (after fermentation, before racking, and still air locked) to shake it up to de-gas it, stir up the lees, tilt the fermenter and let it settle at a steep angle as to limit unracked waste. Unfortunately, after waiting a week for the Brew to clear as...

Thanks again for all the info.

Granted, there had to be some water that got into the mixture. Clearly however, the ratio of alcohol to water is significantly high.

I went ahead and sacrificed two 750 ml bottles of my Mead, periodically doing a burn test with a spoon and lighter until it was hard to light per each bottle. I got approximately 300 ml of burnable liquid. =^_^=

I shall think on all this information. Thanks for the responses so far. On the other hand, since honey is pretty much liquid sugar, distilling traditional mead (honey/water/yeast) shouldn't have much methanol, if at all, if I'm not mistaken.

SO... all that being said... I know methanol evaporates at 145 degrees Fahrenheit, and ethanol at 175ish. Ideally if I wanted to evaporate out as much methanol as possible, I would need to maintain roughly 145ish degrees for X amount of time, yeah? So, my original question still remains. But...

I'm looking into distilling some of my wine and Mead, and I'm curious as far as wine goes, if there is a "rule of thumb" ratio of how much methanol there is per liter of wine?

Anybody?

So... in the picture, I have 2 meads started only a day apart using some yeast nutrients. Traditional mead, (just honey water and yest) on the left, and a melomel on the right. Melomel was made by mixing a traditional must with a with enough freshly juiced (mostly) peaches and some plumbs for...

And since it's related to this thread... as I am using the mead in question, two-thirds of it are being conditioned into mint and black tea vanilla chai variants.

Believe B is the case. Since I filtered it, it's a bit too late for the Mead to test that, but... It is in fact holding true for some red wine I also have been waiting to clear. It wasn't until after I took it off the "bed" of lees and degassed did in another container, that I began to see the...

I figured after two or three weeks of waiting for it to clear up a bit without showing any progress, I crack out the Sawyer water filter. I tasted it both pre-filter and post filter, and the only difference was it tasted a bit less yeasty. lol. It took a good deal of squeezing the bottle I put...

The date I pitch the yeast is on the label in the picture, along with the starting gravity and final gravity. I pitched lalvin 71b. And I did add a teaspoon fermax nutrient in the must.

Granted, I have a means to filter the Mead to get the clarity I want, but it's still a mystery as to why a simple honey water yeast mix didn't clear out, but the juice Meads did.

I know it's nothing to do with the jug. I got these particular jugs on purpose to watch the gradual flocculation. As above, the other two Meads cleared out in the same jugs.