GreatNorthernLlama

It's been quite a while. Personal health issues in the family really threw a wrench into the past few weeks which have been keeping me...

If caught early, 1 Campden per gallon should be enough. If the wine really reeks, e.g., H2S is more advanced, then I'd use 2 per gallon.

@GreatNorthernLlama Wine and mead are a multiple factor preservation system. When you start a fermentation you have high osmotic...

Almost caught myself there with liters in the last line. Confused myself for a bit lol. I of course already dosed the must pre...

How much k meta? I'm using campden tabs since that's what's available in my area. I had assumed the standard directions of 1 tab per...

I would not say that is true ... but I also cannot say it's not. YouTube is all about "clicks". Channels on YouTube are about money...

Ditto for kit vendors. If customers were told that good wine takes 1+ years to make, they'd sell a lot less kits.

Not quite. You can add more fruit right after primary fermentation is finished, or even before it is finished fermenting. The key is to...

="Raptor99, post: 900952, member: 45669"] My practice is to put the fruit in primary and let it ferment dry. If you want additional...

Right. So I guess the main secret many of the "YouTube" mead makers omit is giving the mean sufficient time in secondary before adding...

Ah, okay. After reading your white paper I see the big missing element is removing the healthy yeast. "birth control" as you said gets...

Jeez. Learning so much.... So back sweetening is big in the mead community. The standard practice seems to be to "stabilize" as I've...

So I'm confused. How does one go about back sweetening then if your not killing off yeast or stopping fermentation with metabisulfate...

I understand sorbate alone doesn't kill yeast, but wouldn't that combined with campden do the trick to stop any further fermentation? I...

Hey Bob, I have another community of practice Mead makers with no skin in the game so to speak. I trust them for some basic...