Recent content by virzik

I have had some success with using potasium metabisuplhite (E224) and potasium sorbate (E202) as preservatives, while still maintaing sweetness and some carbonation. It's risky method, but it's been working for me by far. Of course, aging is out of question, but I personally think, it should be...

Chocolate contains fat that might not taste really good in mead (fat might leave spoil taste in your mead). If you want chocolate taste, I would recommend using fat-free cocoa powder. Haven't used cocoa in mead, but I think mead might not have good place for cocoa/chocolate taste.

250L should be ~66 gallons of sweet elderflower and lemon mead 3 gal hibiscus (probably 3 different batches with habanero, vanilla + spices, and lemon + lime) 159 total

1. Not really. I've done meads without it and they have turned out great. It might take longer than usual. 2. Depends on yeast you use. My lowest by far is with Mangroove Jack's M02 when it fermented down to 0.990 3. That's where you have to experiment. I personally prefer cara malts in...

This does not seem right. Week or two ago it did not have anything like it. It seems like Lacto. Am i right?

i'm in.