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Can you all help me get it right?

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Yah well I'm hoping for a more pronounced black currant and cherry flavor, but you cNt complain about additional berries! My first mead I wanted to make was a blackberry.. Ended up doing a raspberry melomel instead since I was able to get better berries, I have to say, it's been almost a year and it is delicious, blackberry mead would be great. Definitely a project I will do soon , already have some vintners harvest blackberry purée :) how's your first mead experience so far?


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Well so far it's good! I've got a jar sitting in the guest bedroom so it's nice and dark and kind of cool. Is 75 good for d47? And it smells delicious! I think waiting a whole year to drink it will be hard... But I am planning to make the JAOM tonight so I think that will help me wait on the drinking of my other one. I'm so excited for this stuff!


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If 75 degrees is too hot for d47 then I'll probably try the wet towel method and just put a new towel on it every day so I don't make any of them mildew. I like the freezer idea but as of now I don't think I should spend that much money on this before I know if I'm any good at it...


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It is bubbling 1 time every 3 seconds! Wow I'm so excited! Go yeasties go!


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It IS exciting! I keep hanging around my fermentation bucket, checking on it, smelling it, listening to it... I forgot just how exciting it is. It's been almost 7 years since I last brewed something. Non-brewers just don't understand the allure of concocting something that's going to take months to mature, and only moments to drink. But, those same individuals are plenty happy to help you drink up your stores of the stuff. Funny how that works out that way.
 
Haha yeah I'm hoping maybe my friends won't like mead. Maybe then I will have more to myself! Or maybe they will join the obsession haha


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I take daily SG readings, and pH and temp and write it in my log...

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GntlKnigt1 said:
I take daily SG readings, and pH and temp and write it in my log...
Click to expand...
That's a lot of checking! I thought one of the main goals of this hobby was to "Relax!". I guess if checking those daily makes you happier, that could be construed as relaxation of a form. I guess I need to get me a wine thief or something similar so I can take readings more often.
 
.pH of 3.5 is nice....3.2 is warning track.....2.9 means add potassium carbonate. When fermentation is done, you can do almost anything you like, although there are interrelationships between recommended sulfite levels, pH, and alcohol content....

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Well...don't want to overwhelm too soon, but Be sure to stabilize before you bottle....

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I check very often. But remember. We drink the samples. So, yeah.


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GntlKnigt1 said:
Have to use both sorbate and sulfite to stabilize.

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Click to expand...

Yes! Check the forum for stabilization protocols. If you only use one you're risking off flavors. I'm not an expert on stabilizing since most times I don't, so I will defer to the more experienced.

If I did stabilize, I would do what GK or Medsen Fey says or Oskaar or any one of the dozens on here that know more than me about that stuff.

And don't not stabilize yet. I don't because I don't want to, but I've been doing fermented beverages for a long time and I've never had a bottle bomb. But that's because I'm a crazy maniac and like drunks and babies we get a pass.


Sent from my galafreyan transdimensional communicator 100 years from now. G
 
Do you guys know if fractional freezing is legal or not? And are we allowed to talk about it on here?
 
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