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NewBee
Registered Member
Dec 14, 2014
7
0
0
new jersey
Hi everyone, just joined and have been browsing for info. I have made wine for afew years and decided I would like to try mead after tasting it. I can't find this newbie guide anywhere and the one link I came across didn't work. Todat I bought my honey,yeast (lalavin d47) since I like sweet, energizer, nutrients, sanitizer, and a racking siphon. A few more odds and ends and I will get to brewing.
 
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NewBee
Registered Member
Dec 14, 2014
7
0
0
new jersey
I have a small 8x6 room in the basement that stays cool. And the bigger section outside of that room has a vent. I'll check the temperature of both before I start. As for the side of the forum, I can't see it on the tablet so I' ll look when I get on the computer.
 
kudapucat

kudapucat

NewBee
Registered Member
Dec 2, 2010
2,383
10
0
Bundoora, Melbourne, Australia
Yeah. That's my issue. Hence the vague directions ;-)

Even with a cool basement, yeast make heat. Be ready with an old tee-shirt to put over it and wet, or sit in in another bucket to which you can add ice water.
That yeast goes funky over 19°C
 
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NewBee
Registered Member
Dec 14, 2014
7
0
0
new jersey
I found the pdf guide. Did a little reading last night and saw that it recommended that the racking tubing be food grade. Being in hvac we use 3/8 tubing but it is vinyl. Is there a problem with this since racking isn't a high temp operation or under pressure?
 
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NewBee
Registered Member
Dec 14, 2014
7
0
0
new jersey
I stopped and bought the tubing. It was only 5 dollars. I figured, what the heck might as well get the proper stuff.
 
E

EJM3

Honey Master
Registered Member
Nov 21, 2013
1,015
3
38
50
The Boozevarian Village of Leavenworth WA
If you are trying to get the yeast to stop and leave you residuals that is pretty hard to do. If I want sweet (other than JAOM) it ends up dry, wanty dry end up with Sahara or syrup. I'm going to make the lateral move (on some of my ferments) from trying to get this right by: adding up front or step feeding. To: ferment dry, stabilize, backsweeten, add super kleer, bottle... I am tired of chasing hydrometers all over trying to get my ferments to finish where I want not where the yeastie beasties want. Not all of mine will be with chems as I have friends who cannot drink my products containing them... IME YMMV
 
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