hmmm think ill experiment after the next racking how long do mels normaly take to clear ? was planning on racking it to clear +top up with the extra frozen must once the yeast is done, then mix in 1 more pound of honey bottle in 2litre bottles wait till carbed freze/decant onto sulphites....
another noob to mead :) first batches
- Thread starter bigdan110
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Just wondering, did you take the gravity reading on any of these --- I'm wondering how last one is doing, with 2.5 lb of honey.... (I'm a noob too)
i didnt at first no got impatient and made it before i had a hydrometer.
using the calculater tho it would of been around 1.077 ... 10.5% ish. since racking onto new fruit+honey this has already gone from 1.025 to 1.010 in 3 days think i may have mixed up these 2 as the other one is still sweet and is very drinkable allready :headbang: this may be as i used 2 vinilla pods tho
on a side note my rasberry has confused the hell out of me should it still be gaining gravity ??? in 3 days its gone up from 1.040 to 1.043 still bubbleing away every 6 seconds tho so i guess its not stuck ,only time will tell ;D
using the calculater tho it would of been around 1.077 ... 10.5% ish. since racking onto new fruit+honey this has already gone from 1.025 to 1.010 in 3 days think i may have mixed up these 2 as the other one is still sweet and is very drinkable allready :headbang: this may be as i used 2 vinilla pods tho
on a side note my rasberry has confused the hell out of me should it still be gaining gravity ??? in 3 days its gone up from 1.040 to 1.043 still bubbleing away every 6 seconds tho so i guess its not stuck ,only time will tell ;D
Sounds good. I have the JAOM working, about 2 weeks into it, going to start this weekend the blackberry mead variant recipe that Chevette_Girl uses. Also I'm doing a cyser (into 3rd week of ferment), today I did a ginger beer, and next week a Porter Beer. Loving this stuff!
Don't be too disappointed if you taste it again once all the sugar's gone and you're all "Echhh! What happened to my beautiful mead?" ... they often go through awkward teenager phases...
would i be right in thinking that cold crashing /freezing would help this clear ?
currently these are all sat clearing after there 2rd rack . well havent confirmed with hydrometer but all 3 have a buble rate of around 2 a minute degassing possibly?
would i be right in thinking i would need some sediment in the bottles for carbing or will there be enouth yeast still floating around ?
currently these are all sat clearing after there 2rd rack . well havent confirmed with hydrometer but all 3 have a buble rate of around 2 a minute degassing possibly?
would i be right in thinking i would need some sediment in the bottles for carbing or will there be enouth yeast still floating around ?
thats half the problem 
it tasts to good to be patient . was just thinkning could i carb/clear in same bottle and then use the freeze/ champagne carb trick. 2 of the 3 batches are nearly clear as it is and the rasaberry is far to dark to tell.
it tasts to good to be patient . was just thinkning could i carb/clear in same bottle and then use the freeze/ champagne carb trick. 2 of the 3 batches are nearly clear as it is and the rasaberry is far to dark to tell.
Well if your impatience is getting the better of you, just make sure the batch has finished, then hit it with 2 part finings as it should clear in 24 to 48 hours.
But if its still got some residual sugars you'd be risking bottle bombs.....
But if its still got some residual sugars you'd be risking bottle bombs.....
thats why i was going to use the champagne style carb/freeze method rack into pet bottles with priming suger/honey till dry to carb then once carbed part freeze to get off the yeast decant into pet bottles with sulphites/sorbates so should have some residual suger and be nice and carbed 
. just dont want to start to early and end up with sediment in the bottles. i know ive done this the long way round anyway problem with not planning properly, still we learn form our mistakes so should be much more prepared for next time
. just dont want to start to early and end up with sediment in the bottles. i know ive done this the long way round anyway problem with not planning properly, still we learn form our mistakes so should be much more prepared for next timeok these look all done fruit has dropped in the process of clearing really well should i rack into carbing bottles with a small amount of sediment and honey to prime untill carbed? or be patient and wait a little longer
Hey Dan, I wouldn't bottle anything until I took SG readings. Go get you one, you won't regret it.
quick update racked into 2 liter PET drink botles over sweetened to carb + leave residual suger. very very good atm can see what you guys ment now by sweetness coverening the high alch%. planning to let them carb till im happy with them then freze/carb to rebottle onto more honey if needed and stabilisers all to gether very happy with them thank you guys for all your help
thank you guys for all your help thought id give an update on these as ive drunk most of these now 
carbination failed for the bottles i tried it with still have a gollon in Pet that seems to have carbbed in the fridge. all i will say is wow these all came out great considering i made so meny misttakes along the way. am suppised this was so good so young will defginetly do these again and get a workable recipe out of it. agian id like to thank everyone who helped me and im sure ill be back soon witha few more meads fermenting
carbination failed for the bottles i tried it with still have a gollon in Pet that seems to have carbbed in the fridge. all i will say is wow these all came out great considering i made so meny misttakes along the way. am suppised this was so good so young will defginetly do these again and get a workable recipe out of it. agian id like to thank everyone who helped me and im sure ill be back soon witha few more meads fermenting
