Help with a recipe/yeast selection.
- Thread starter Stilgar
- Start date
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Sorry I missed that. That makes continued fermentation much less likely unless there is another yeast (or other organism) that got in there. I would check the gravity again in a few weeks just to make sure it remains stable.
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So an update. I planned on racking tomorrow and figured I'd do a gravity check before and it's gone from 1.025 to 1.020. So it has dropped some over 11 days. which the 1.020 was my target for this brew anyway lol. Took a closer look at the bubbles collected along the rim of the carboy and you could see tiny bubbles ever so often crawl up the sides of the carboy to the top with the others, but never changed. Def not as sweet as it was before when tasting, much milder sweetness but no real off taste aside what I guess you'd expect from sitting on the lees this long. So should I imagine be ok to move over and toss in something to stabilize and stop it where it's at yes?
Correction, shall cold crash then sorbate and so on I guess unless there's a better course to help.
Note to self, no posting at 4am without rereading post.
Note to self, no posting at 4am without rereading post.
Transferred both gallons after a week cold crashing outside, added sorbate and meta. Took a reading before and things are still at 1.020. Crystal clear and looking happy happy.
It could be me but after transferring it seems to have lost its deep rose "pink" tone and looks near golden. Not sure if that's normal or just my eyes, which after a visit last week proved in need of new glasses. Since I'm getting close to bottling here soon is there anything I could do to deepen the color some, using fruit juice(ideally blackberry) More a curious question really.
Bought some clear bottles and debated frosting them thought it would give a nice look overall with the light tones the mead currently has. I know I say thanks more than I probably should at times but you all have helped me a lot through a few different brews and I may feel dumb asking some of the things I do but I'd rather ask even if my own mind is working over time opposed to not ask and end up regretting it. Thank you.
It could be me but after transferring it seems to have lost its deep rose "pink" tone and looks near golden. Not sure if that's normal or just my eyes, which after a visit last week proved in need of new glasses. Since I'm getting close to bottling here soon is there anything I could do to deepen the color some, using fruit juice(ideally blackberry) More a curious question really.
Bought some clear bottles and debated frosting them thought it would give a nice look overall with the light tones the mead currently has. I know I say thanks more than I probably should at times but you all have helped me a lot through a few different brews and I may feel dumb asking some of the things I do but I'd rather ask even if my own mind is working over time opposed to not ask and end up regretting it. Thank you.
It is very common to have light reddish color fade with fermentation and aging. Adding sulfites may do this as well. You can certainly add some more berry juice to bring back color, and it usually doesn't take too much.
Seeing as most places don't carry blackberry juice(I was considering alternatives but wasn't so sure deviating too far from it's original flavors) I debated crushing some store bought blackberries but if I did that would it be best to pasteurize the juice or sorbate it just incase? Since this is 2gal and not much would be needed I imagine maybe close to a cup for each carboy.
I tried you recipe out, Stligar. Awesome stuff, man!
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demi sec champagne
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demi sec champagne
