Search results

You da real MVP. Could you expand on your thoughts/experiences with dosing and contact time?

I vac seal all my magic powders that I buy in bulk in 100g increments and it lasts just fine with no clumping problems. Once the pouch is opened, keep it in a sealed jar with a desiccant pack to avoid clumping.

IIRC that's because the smaller volume causes micro-oxidation to happen much more quickly than larger formats.

If you used bentonite in primary, I'd be surprised if its a protein haze. In any event, bentonite is negatively charged, so using another negatively charged fining agent would probably be less productive. Sparkalloid has a strong positive charge and is very gentle. Sadly it has been...

Cellar science just repackages other people's stuff for the homebrew market (and tacks on a laughable markup, I've just started buying in bulk from Scott Labs directly) and I've found that there's a lot of subtlety in the TDS for some of the products they sell that doesn't make it in to their...

Hi folks - Does anyone have experience with the Sur-Lie additive available from morewine? I'd be most interested in finding out who actually makes it so I can get the TDS, but my research has thus far not been fruitful. If anyone has experience with this magic powder, I'd be interested in...

Bulk aging will give you more consistency in the batch. Personally I'm six month minimum pitch to bottle - 1 month for primary, 3 months on oak, do acid/tannin adjustments, then 2 months for powdered tannins to polymerize = 6 months minimum. I do have a cyser that's been in bulk for about a...

Sounds like you've got a mead in the making my friend. Can't wait to learn how it turns out.

I don't know if you saw my reply above that was held for moderation for some reason. I would encourage you to take what's in that article with a giant grain of salt; it was written as early as 2012. The practice of modern mead making has advanced significantly since then, and the article...

Depends a little, IMO. In musts with organic YAN already present, and/or you're using go-ferm (which does have a YAN contribution on its own), no nutes at pitch. In a mead must without using go-ferm, ferm-o at pitch is a good idea. DAP/ferm-k at pitch is always not a great idea.

Oh lord. That's what you get when a winemaker tries to write about mead, a lot of their thinking is a decade or two out of date; to be fair, modern mead making has advanced dramatically even in the last 5-10 years that it's hard to keep up unless you're really plugged in. So much in there flies...

don’t bother adding k-meta at the start. Honey isn’t like grapes where you have to out compete wild yeasts. Mead isn’t wine and there’s plenty of conventional wisdom from the winemaking world that don’t apply 😀 just aerate the crap out of it to dissapate the k-meta/replenish the oxygen in the...

Fine to go ahead and add. 100ppm is .38g/gal

100 PPM FT Blanc Soft (may want to do a bench trial with 50/100/150, but 100 is my most frequent target), one vanilla bean split lengthwise per gallon, half oz per gallon med+ oak cubes, half american, half french for 3-4 months will enhance your mouthfeel dramatically in even a dry mead. The...