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  1. #21

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    I agree with Devin.

    Just getting finished with the fermentation is only getting less than half the way to the finish line. You have a ton of more work to do. Even with a traditional, you have more work. I have rarely ever tasted a mead that wasn't improved by making acid adjustments. And I am also talking about all the professional meads I have tasted as well as home brewers. And I would guess I taste at least 250-300 a year. I can almost say the same thing about oak additions. So you need to let the mead clear and age for a while. Or more. Depending on how clean your ferment and how high of an ABV you finished up with. Even the cleanest mead in the world will still go through changes for 6-8 months before it settles down some. And if you have faults, you will need even more time. And if you make high ABV's you need time for the ethanol to smooth out.



    Once it's fairly stable (flavor wise) then you can add your adjuncts to taste. Don't forget your sulfites too. Once those are all where you want them. You can finish fining. And filter after that if you have one. And now you can bottle. I make stuff every day that taste great right out of my fermenters. But I usually age and tweak for a year or so before I feel I can feel relatively safe to be able to bottle. And not have it change much in the bottle.

    Nothing sucks worse than bottling before it's clear, and then end up with dust in the bottle. Or often it even looks clear to the eye and you still and up with dust in the bottle. Many things will drop out over time that you can't even see in a clear must. There is a lot to understand if you want to learn the how to's of finning, so you can know what and how much to use to capture the stuff in your mead.

    So in some ways, it depends on how deep you want to go. And how nice do you want your mead to present in a bottle? I take lots of pride in my mead and wouldn't consider giving someone a bottle that will have dust in it later. Never could I pass a bottle to someone if you can't easily read through it. And I even will only rarely hand out my stuff unless it's been polished and sparkles like diamonds in a jewelry store.

    But you may feel much different than I and that's fine. But the closer you get it to finished before you lock it up. The closer to finished it will taste when you open it.

    ]
    7 out of 4 people have a hard time using their hydrometer!

  2. #22

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    Recommended to sulfite before secondary or right before bottling?

    I was planning on aging in kegs (easy to keep O2 out and easy to sample from), but then I obviously can't see if things are settling out nicely. Do you think if I pull off 1 gallon or so and put that into glass, that would act as a good gauge for how it is behaving in the keg?

  3. #23

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    Quote Originally Posted by sietch View Post
    Recommended to sulfite before secondary or right before bottling?

    I was planning on aging in kegs (easy to keep O2 out and easy to sample from), but then I obviously can't see if things are settling out nicely. Do you think if I pull off 1 gallon or so and put that into glass, that would act as a good gauge for how it is behaving in the keg?
    Well. You're never going to want to store it in a keg for very long if it's dirty. Keep racking it until it's clear. And you need to start managing your SO2 from as soon as your finished fermenting
    7 out of 4 people have a hard time using their hydrometer!

  4. #24

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    Quote Originally Posted by Squatchy View Post
    Great job dude. The only correction. (and I may have decided this after that podcast) I now only add O2 for the first 3 doses on the same feeding schedule as the Fermain-d O. It doesn't have to coexist with the feeding on YAN. But I do it at pitch 12, 24, 36 done
    Squatchy, I may have jumbled up some things too regarding your protocol. I understand what you're saying about O2, but can you clarify how you pitch your nutrient (Ferm O)? Essentially, when exactly do you pitch nutrients?

    I've been pitching nutrients roughly at 12 hours, 36, 60, and then 1/3 break (or 7 days, witch ever is first). It would be even easier for me if I could speed those 4 SNAs up.

    Thanks!

  5. #25

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    Quote Originally Posted by 4give View Post
    Squatchy, I may have jumbled up some things too regarding your protocol. I understand what you're saying about O2, but can you clarify how you pitch your nutrient (Ferm O)? Essentially, when exactly do you pitch nutrients?

    I've been pitching nutrients roughly at 12 hours, 36, 60, and then 1/3 break (or 7 days, witch ever is first). It would be even easier for me if I could speed those 4 SNAs up.

    Thanks!
    So feed your first feeding as soon as your yeast has moved out of the lag phase. You will see proof of fermentation at that point.

    Then every 24 hrs after that till the third dose is in. At that point, you will need to wait till the 1/3 break for the last one.
    7 out of 4 people have a hard time using their hydrometer!

  6. #26

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    Squatchy, I've brought up the pod cast for 9/26. Listened intently and taken copious notes. Just have to purchase a few things. Anxious to start this project yesterday.

    I have learned a ton, though I can't say with 100% certainty that all the information is completely assimilated. I found it quite interesting and somewhat massaging to my ego that my idea as a fledgling meaderist, not sure that is a real word, but I like it, to develop a solid traditional or two, then use those to build other recipes is what you and other experienced mead makers preach.

    How many more podcasts do you suggest listening to before getting started or do you suggest that when I have the required supplies go ahead and start while listening to the rest of the podcasts?

    By the way, I mentioned to my daughter how you have offered help with advice on this wedding mead project. She is very appreciative as well.

    Thanks

  7. #27

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    Quote Originally Posted by Mead_Monster View Post
    Squatchy, I've brought up the pod cast for 9/26. Listened intently and taken copious notes. Just have to purchase a few things. Anxious to start this project yesterday.

    I have learned a ton, though I can't say with 100% certainty that all the information is completely assimilated. I found it quite interesting and somewhat massaging to my ego that my idea as a fledgling meaderist, not sure that is a real word, but I like it, to develop a solid traditional or two, then use those to build other recipes is what you and other experienced mead makers preach.

    How many more podcasts do you suggest listening to before getting started or do you suggest that when I have the required supplies go ahead and start while listening to the rest of the podcasts?

    By the way, I mentioned to my daughter how you have offered help with advice on this wedding mead project. She is very appreciative as well.

    Thanks
    Hi

    I want to get started as soon as you have all of the ingredients together. Are you talking of the podcast in 2017 or 2018? They start almost on the same date, so I'm not sure which hone you have started on. I want you to get familiar with the 2017 stuff. This walks through every step of making mead. Once you have your stuff. We will start another thread or a private FB group. And I will help to make everything clear and we will then do a day by day route to the very end. Why don't you email through here and give me your number so we can talk on the phone please
    7 out of 4 people have a hard time using their hydrometer!

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