Recent content by GTMonster

Thanks... Waiting was my first plan now that I have decrease the alcohol level. The yeast I used was 16% - 18%, so I'm probably not going to be able to get a more tolerant yeast really. If nothing starts in the next few days... Am I better off adding a new batch of yeast? As for the nutrients...

I have a batch of mead which has too much honey and I believe has hit close to the alcohol tolerance of the yeast used... Typically I got over ambitions while adding a second dose of honey after originally slowing at around SG-1000. I was aiming for 1020 so thought I'd add some more honey so...

I generally tend to naturally clear. I think the final product tastes very slightly better. Wine definitely tastes better aged. So if I have to wait anyways... may as well clear at same time. Just rack a few times on the way.

That's really cool. Thanks. Knowing that, I'll do the same with our cider as well as the sparkling be wine.

The issue here is I'm looking to clear a 'sparkling' wine to reduce sediment in the bottle. Once best cleared, I want to bottle and add sugar to get CO2 from secondary fermentation hence not wanting to add Kmeta. What I want to know is.... how far can I naturally clear my wine before I'm at...

I've found adding water kept it going, but it's only just holding out from stalling out at a bubble every 40 seconds. So tonight I repitched. Already looks more promising. Will see if I've done good or bad here!

So after all this, I decided to try adding a tad honey to the orange and ginger to sweeten it last Thurs night. As it had been stabaliser previously, I was not expected further fermentation. On Sunday, I noticed that we are back fermenting. In my excitement, I added more honey to take it to...

I have a mead with 2kg honey to 1gallon as per a recipe, however it's slowing right down at SG 1065, so way too sweet. I used Mangrove Jacks 18% yeast on this one. Was hoping to finish it sweet at 1025ish... If I add more water to decrease the honey per volume... Could this help with getting...

This is something that I make every year. My question is how long/far can you leave it to clear before secondary fermentation fails? Normally I clear for about a month, however sediment is still present with slight cloudiness of the wine. I haven't got disgorgement equipment so not really a...

Thanks for the above. I've just been brewing wine for about 5 years however always back sweetened. Stabalising was always by adding 2 campden tablets and 1/2 TSP potassium sorbet per gallon. I didn't realise you should vary based on the above criteria. In that time, I've only ever had 2 bottles...

Thanks. Do I need to add stabaliser again now all has stopped?

I added stabaliser to try stop fermentation of a mead at a specific FG... The correct doses failed and fermentation continued. Now fermentation has finished, do I need to add the stabalisers again, or now fermentation has stopped will the stabalisers that were added previously function. I may...

Thanks the the help... I think I'll blend with a sweet mead once both are stabilised to bring up to about 1025. If I add orange and ginger back into the mix during secondry, do I need to add pectine enzymes again?

Evening all (UK time). Last weekend, I pitched an orange and ginger metheglin. Recipe from Big Book of Mead Recipes by Robert Ratliffe. 1.5kg honey made to 4.5l water (boiled with ginger) 6 cut up oranges and skins 225g cubed ginger. OG circa 1100. The Lalvin D67 yeast was activated with...

I've used marbles, however found them to be a pain when racking. You can't get the Syphon tube low enough without disturbing sediment if you add a few layers. The sediment also sits on the marbles. You can buy smaller demijohns... I now fill to close to the top of larger ones... Then the last...