Johnny2

I have some Buckwheat honey that just would not clear in a mead. Six months of sitting around and stuff would not drop out. In that...

Is it a dry mead? Not back sweetened with honey.

I've seen them colored by the wine they are in, similar to that image. I'm not sure how accurate test strips are but I have done mead...

But there are fruits and berries with a ph in the 2 range, like currants, cranberries and some citrus fruits. And on those I've used...

From 2.x to 3.1 - 3.3 pre fermentation. My strips only show down to 2.8, so I don't know if it was 2.4 or 2.8, 10g in 10l. Should be...

I used calcium carbonate to raise the pH and didn't do cold stabilization as I don't have space to do that and I though red currants...

Not in a year old wine. It was just as sweet as I made it

Why does your carboy look warped? Or do my eyes lie.

If KingCobraJFS can call his hooch mead, you can call a 30% honeybeer a braggot.

It might have been that it never worked. As the only one it has "worked" was my redcurrant mead, but I also filtered it through a...

Actually my sorbate is bad, even though it's best before date is in December. I had another brew which continued fermenting in the bottle.

It is, but mine has more lemon juice and berries and no pectic enzyme, as I didn't have it. Dragon's blood would be in 12l, 700ml lemon...

I don't use bottling buckets, I use fermenters as bottling buckets, so that's why I said fermenter instead of a bottling bucket. But...

Not, if you gently stir it. Oxygen gets in by shaking and splashing. Alternatively you could add the same measured amount of that yeast...

I've had best luck when I've rehydrated new yeast for 20-30 mins, adding it in to fermenter and stirring well, before bottling. It has...