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A

aetius

NewBee
Registered Member
Mar 4, 2018
19
0
0
Currently in Germany
I have posted twice asking a question on a current mead I am making in the last three weeks but the post never appears. Am I doing something wrong? Kind of frustrating to take time to post and list recipe
but the post never appears for whatever reason.
 
Yes, it's still active. Unfortunately, it occasionally gets spammed (someone keeps advertising phones), so they've implemented a few things to prevent that. I think one of them is that you are suppose to have your first posting approved by a moderator. As your short posting just came through, perhaps you should try and make a short post, about your recipe, then when you've seen it appear, got back and edit it. I think they give you 15 - 20 minutes to do so. Also, a good idea, would be to type your message some where else (a dummy email?) and then copy and paste it into your posting. That way you'll have a copy of it and won't have to retype it if it doesn't show up.
 
Ok thanks, at least I know my post went through this time! I am making a 1 gal batch of mead and I used too much honey. I wanted it sweet but when I converted the KG and grams to lbs I used 5lbs of honey for it which is too much I think. My recipe; 5 lbs various honey, Lavin-D47 yeast 5grams, 1 tsp yeast food, 1 tsp yeast energizer, shook it for awhile and the rest spring water, gravity(?) 1.170. I had heated the water and mixed the honey (not boiled) then put it all in a carboy with airlock. It started to bubble in 30 minutes and was going pretty good for about 2 1/2 weeks. After that it has been a slow bubble about 5 or 6 a minute. I started this on March 1st. I did add more yeast food about a week ago and it did not do much. The first 2 weeks there was a lot of CO2 bubbles that I kept getting out, now not so much. I took the gravity again last week and it was only down to 1.150. Is my batch stuck? I tasted it and it tasted pretty good but sweet. Is there any thing I should do to get the gravity down lower? There is some dead yeast starting to settle on the bottom, and I was thinking of transferring to another carboy. Any suggestions or advice would be much appreciated! I am a newbee at this btw.
 
The key to making mead is Patience! Experienced mead makers work on a scale of months, not days, so, as some folks will say in comments and quotes, "it may take longer to be patient!" :)
 
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