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smokepole
02-10-2013, 04:31 PM
5 gallon recipe called for 10 lbs honey (2 qt bottles)(dry mead)
6 tsp acid blend
2.5 pectic enzyme
4 tsp yeast nutrient
1 pack red star premier cuvee

fermented well for 4 days (started feb 1, 13), seems to be done, which seems early to me
My notes say starting gravity 1.016, theres a possibility I misread, but Im pretty positive about 1.016. After reading this site 1.016 sounds low. Have I started without enough honey?

Nope didnt check gravity today. Seems 1 kid returned home, and brought 4 (8 and under)grandkids with her. I have been packed up, and stored. SOMEWHERE!

Maybe just add more honey, repitch, buy new hydrometer

Medsen Fey
02-10-2013, 04:40 PM
Usually, a quart of honey is only about 3 pounds.

If you did use 10 pounds that is enough to get a starting gravity of around 1.075. That is enough to make a nice 10% ABV mead so you make not need more.

You really do need to check the gravity.

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smokepole
02-10-2013, 09:13 PM
[QUOTE=Medsen Fey;204390]Usually, a quart of honey is only about 3 pounds.

If you did use 10 pounds that is enough to get a starting gravity of around 1.075. That is enough to make a nice 10% ABV mead so you make not need more.
/QUOTE]

Hmmm, Plastic milk bottles were about 3 1/2 inch square, I'd still say quarts. So I guess I need more, probably yeast again, and wont buy honey from that source again. Guy has a strange scale.

Marshmallow Blue
02-10-2013, 11:27 PM
Was it in a "mini" gallon jug like this one? http://www.midwestsupplies.com/media/catalog/product/cache/1/small_image/310x310/9df78eab33525d08d6e5fb8d27136e95/m/i/minnesota-clover-honey-3-lb_1.jpg

Those size jugs are 3lbs

smokepole
02-11-2013, 07:00 PM
think plastic milk bottle, tall as gallon, about 1 fist wide
I found photo on web, was unable to upload it
http://www.instructables.com/files/deriv/FSN/GC03/FPWWWHFR/FSNGC03FPWWWHFR.SQUARE3.jpg

Meldin
02-11-2013, 08:40 PM
Did your bottles look like this?
pic1 (http://i1190.photobucket.com/albums/z457/tomarus/DSCF0102-1_zps33949b30.jpg)
pic2 (http://i1190.photobucket.com/albums/z457/tomarus/DSCF0103-1_zpsf50e5e92.jpg)

For reference, the jar on the right side of the second pic is a wide mouth quart jar. The jug of honey on the left is 5 lbs of Costco brand honey, so you could have the right amount, if your honey came in containers about that size.

Marshmallow Blue
02-11-2013, 09:37 PM
Looks like a half gallon, 6lbs of honey

smokepole
02-13-2013, 05:28 PM
Well friday I will get new hydrometer to check gravity. They are not so expensive I'm gonna empty all those boxes
Its definatly not blowing bubble in the airlock anymore.
Its not clearing either

Marshmallow Blue
02-13-2013, 07:17 PM
Just be careful, that can break pretty easy apparently. Also it may take longer to clear, just be patient.

Chevette Girl
02-13-2013, 11:03 PM
Just be careful, that can break pretty easy apparently. Also it may take longer to clear, just be patient.

Wow I'm tired, my brain parsed that sentence as "it may take longer to be patient."

Sometimes even when there is no airlock activity apparent, the yeast are still wiggling around finishing off the last little bits of sugar, eventually they'll realize they're done and settle out, but if you're going to add more honey, you're going to want to do that while the yeast is still active.

Marshmallow Blue
02-14-2013, 10:34 AM
Wow I'm tired, my brain parsed that sentence as "it may take longer to be patient."


You just got yourself quoted in my signature. It sounds like one of those Confucianisms

smokepole
02-15-2013, 07:32 PM
new hydrometer says water 1.000
mead .990
Tongue says YUCK. Spit it out. no honey flavor. I've never actually had Mead before but this is disgusting.
Kind of fizzed on tongue, like peroxide

Stirred it with wine thief , did not release gas bubbles, but liquid in thief was fizzy.

Spit, spit , spit. yucky. Have cleansed palate with budweiser, can still taste it

And thats the scientific report from Hell Michigan

Medsen Fey
02-15-2013, 09:07 PM
Sounds like the typical description of new mead. Let it clear and age and the aroma and flavor come back over a period of months. Backsweetening also works (after you stabilize)

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smokepole
02-22-2013, 11:11 AM
Same batch
While waiting for it to clear, it has started fermenting again. Bubble lock going like crazy. Im positive it was .99 last week

Medsen Fey
02-22-2013, 11:37 AM
Well if it is going, let it finish. Did it warm up?

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smokepole
02-22-2013, 05:31 PM
this room is a consistent 68/70.
same room I did Chardonnay (kit), which is great. Cant wait till thats a year old

smokepole
03-11-2013, 05:56 PM
All seems to be well. starting to clarify about 1/3 way down 5 gallon bottle sg.990 and holding

Now is probably a good time to discuss, cold crashing, sodium metebisulphate, and or potassium sorbate (next 3 days supposed to be high 38F low 20) maybe a little warmer in unheated garage)Chemicals before / during crash

While I will try to retain a couple bottles for years, will probably only last 2 at most.
I'm not sure I understand bulk aging, in carbouy with airlock, in a room that probably varies 68/ 78F on bedroom floor? Or feel safer corked bottles same floor