Recent content by Peter D Day

Thanks for the replies. OK, so I don't mind if the final product is carbonated. Did I just stumble on a way to carbonate and backsweeten without having to use a keg and force carbonate? Anyone else try this?

Looking for some help with back sweetening a mead. I was bulk aging a gallon of mead and decided to back sweeten before bottling. I discovered it was slightly carbonated. Can I still use potassium sorbate and metabisulphate and back sweeten even though it is carbonated. I'm also wondering...

Thanks Bernard. I picked the flowers earlier this spring on warm, dry days and immediately put them in the freezer until I had enough for a gallon batch. I was going to put them in the primary at first but I read that a lot of the flavor gets blown out with the vigorous fermentation. The...

I'm making a one gallon batch of dandelion mead. I started a basic traditional mead and plan to add the petals to the mead when fermentation is complete. Can someone advise me on how long I should leave the petals in the mead in the secondary. Any other advice would be appreciated.

Thanks for the reply Morgynne. That really sounds like it will be tasty. Can you tell me at what SG you plan to stop fermentation? Cheers

Thanks for the reply Morgynne. How much pounds of mandarins and oranges did you use for 5 gallons? What yeast did you use? Cheers

Getting close to Christmas and the grocery stores are full of Mandarin oranges. Anyone make a mead using these sweet juicy oranges....other than Joe's Ancient Orange.

I totally get the bottle bomb potential if I add more sugar in the form of juice or fruit and why it would be important to drink it in a relatively short period of time or stabilize the yeast with potassium sorbate. I'm thinking I'll just bottle it as it is right now and if it still doesn't...

If it is sweeter that's ok but its not my goal. Just trying to make it more drinkable for me.

I want to add fruit or fruit juice to some traditional mead I have been bulk aging for eight months. The mead is crystal clear and I was getting ready to bottle it. Problem is I'm not a fan of the taste at all and want to add fruit or fruit juice to change the taste. Anyone see any potential...

I racked mine off the fruit to a secondary carboy when it cleared and let it settle again for a week or so, then bottled. It was crystal clear but not very drinkable so I tucked it away to age for a year. Hopefully it will get better.

Can you check my math for me Bombo80 please. Here's my plan. Start a mead with a SG of 1.140, and when it gets to 1.020 add 100 proof neutral grain spirit to stop fermentation and reach a desired ABV of 20 per cent. At 1.020 my ABV should be 15.75 %. Using the Pearson Square, I calculated...

So nice to get feedback from someone who has experience with this. Thanks Bombo80. Like to ask you a couple of questions please. I'm guessing at approx. 1.02 your fortified wine was pretty sweet, is that so? Do you have a recommendation for a neutral grain spirit? Regards.

Thanks for the response Kent88. Every year I wonder what to do with all the rhubarb. I make a lot of strawberry rhubarb jam, give some to friends and neighbors and let a lot go back to the earth. Now that I'm making mead I don't think there will be any waste. Can you tell me what yeast...

Spring has finally sprung here in Western Canada and up comes the rhubarb. Since last years crop I started making mead so now when I see any fruit (or vegetable in this case according to Google) I wonder if I can use it to make mead. So, I thought I would ask here on Homebrew Talk if anyone...