Melomel stalled

[wildoates]

I fret too, if it's any consolation. It seems as if an excessive number of us are scientist/engineer types, and we can't help but be both insanely curious and interested in the process in all its iterations AND want to be control of as many variables as we can. If you do your sums correctly, it always has the same result...except when it doesn't.

 

[Golddiggie]

I fret too, if it's any consolation. It seems as if an excessive number of us are scientist/engineer types, and we can't help but be both insanely curious and interested in the process in all its iterations AND want to be control of as many variables as we can. If you do your sums correctly, it always has the same result...except when it doesn't.

I think that even if you have your measurements exactly the same down to the gram/ounce/etc, things will be at least slightly different between each batch until you have 100% control over every possible variable, including atmospheric... For home brewers, that's usually not viable... Personally, I don't mind a little variation between batches. As long as the end product comes out close to what I want (or my 'close enough' range) I'll be happy. Honestly, I don't really expect to be able to replicate (exactly) the same item from batch to batch, year over year. With using a naturally produced base element, like honey, you'll never really know how different each year is going to be until you get that batch of honey... Unless you plan to purchase a pallet load at a time, to cover X years (you will take years to go through it... right? )... Oh how I dream of having a place to devote to fermenting... That reminds me, I need to figure out a recipe for the HHoA... ;D

 

[kudapucat]

<snip>
Oh how I dream of having a place to devote to fermenting...
<snip>

If my basement is ever finished, there will be a temperature controlled brewroom with sink and running water.
I also plan to have a cellar below that to store my finished product.

That begs a question: At what temperature should you 'age' your mead?

 

[Golddiggie]

If my basement is ever finished, there will be a temperature controlled brewroom with sink and running water.
I also plan to have a cellar below that to store my finished product.

So a sub-basement?? Access via a trap-door in the basement floor? Going all medieval from the sounds of it...

That begs a question: At what temperature should you 'age' your mead?

I'm pretty sure it would be the same as wine... 50-55F, depending on what type... I might be able to use the basement where I live come summer time... IF my landlord can clear out some of his CRAP!! Went down the other day and he has even more stuff down there...

 

[kudapucat]

<snip> Going all medieval from the sounds of it...
<snip>

Yup, just installed a murder hole over the atrium!

But seriously I get some odd looks, basements are almost unheard of in this country. As we never really have cyclones or hurricanes, they're not a standard anywhere here, and nowhere near as prolific as in some areas in the US.

I'm still a little concerned about my mel.
I just prepped a mango mel, that clogged the lock with mango fibres and popped the cork before spewing mango mush all over my meadery.

The boysenberry mel never did anything like this.

Could it possibly be because I washed the berries in sodium metabisulphate? Maybe I nuked the few remaining yeasties?
I don't care if it ends up a sack mead... just interested in understanding everything