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I would order it from Amazon or get from your local vendor. Yeast Energizer - 1 lb.

I started this batch on 25 November 2022. I think you are right though. I'll rack it again and leave it sit for bulk aging. Should I backsweeten it before or after bulk aging?

So mead is naturally a little cloudy? I guess that makes sense. I had another batch that cleared mostly without adding any clearing agent. If that's just how it is, I'm willing to just give it time. Thanks!

Hi folks! I'm a beginner to all this, but I have a 5 gallon batch of mead that I think is coming along fine. I have also been making country fruit wines and noted the use of Sparkoloid in them to clear them. My mead was pretty cloudy, so I decided to give the Sparkoloid a try. It has cleared it...

I finally tasted the SP today... Oh my goodness, it's quite good. So I've decided to go ahead and rack, stabilize, degas and clear tomorrow. Thanks for all the tips!

Thanks and yes, I will stabilize starting Saturday. I just plan to add Kmeta and sorbate. Stir, then add Sparkoloid to clear a couple weeks before I backsweeten. That's the interesting part of all this. Since I just started making homemade wine, knowing what "right" tastes like is difficult. But...

@BigDaveK no I haven't tasted it yet. Sounds like if it tasted okay, just march forward forward and degas and clear. Wouldn't hurt anything to have a little less alcohol as long as it tastes good. I guess on Saturday when I was planning to move on to the next steps, since it has stabilized, so...

I really appreciate everyone's input. Decided to treat it as dragon blood since that's how it's acting. I was planning to rack into a carboy to ferment to dry, but it seems to have already done that in the bucket before I got the chance. So the wine talked to me and answered my question. It...

Hi all, I have a batch of Skeeter Pee that I tried to follow the instructions on the skeeterpee.com website. I'm worried I racked to the carboy to ferment to dry a little too early. In the fifth paragraph of the recipe (see attachment for recipe, which I copied and converted to pdf), it says...

@dangerdave, I want to thank you for the outstanding recipe. Yours is the second batch of any kind of wine I have ever made and the first I have ready for drinking. It is fantastic and your directions are easy to follow. I have definitely got the "bug" and have a new one (tropical -...

I guess I'm just going to have to try things and see what works. I have no experience with SP, but I agree with you on DB. Question about SP. Would it help to keep it refrigerated after bottling? You have me a little concerned about how much I will have to share with my friends. If it kind of...

So much good information in this thread! Thank you all for your input!

I appreciate your thoughts. I suppose it's my ignorance of what I get when I do that. I've only just begun making wine. I've only been able to try my dragon blood, which turned out really good. So I'm inclined to follow that recipe. I have a batch of actual skeeter Pee in a carboy, but will be a...

So this is less a which is better, but rather which am I making! I started a regular batch of Skeeter Pee, but thought the tropical fruit flavors in my grocer's freezer section would be a great additive. So I started with the standard 2 bottles of lemon juice, but added 3 pounds of pineapple...

That's a great tip! I already know how much sugar (calculated by adding x tsp sugar to 8 ounces of wine and converting to how many gallons in the batch) so heating it to turn it into invert sugar (2x sugar, 1x water) until it's completely dissolved is a fantastic idea. Thank you!!

I followed the Danger Dave's dragon blood recipe. The aging was very short. I think it went from the fermenter to the carboy in about two weeks, then gets degassed, cleared and sits two weeks. Then add sugar and sit an additional week before bottling. So like almost no aging before bottling...

@BigDaveK , I've started buying the PET carboys. They are less than half the price of Italian glass ones. Is there any concern with using plastic versus glass? Assuming you do the vacuum degassing in the glass ones. Sorry I'm full of questions... Do you apply the 1-3-3 rule to every batch...

So far, out of the 25 I bottled and some I gave away 😶‍🌫️, only 1 had a distinctly bad taste. Hope none of the ones I gave away were bad! My wife isn't going to want to hear I need more carboys! But that's what I hear! Lol

So you are saying stabilize and clear, wait 3 weeks, then rack and backsweeten, leaving it in the carboy for 3 months? Only bummer about that is it uses up my equipment, but if that's the best way... I'll do it.

All good questions. Don't think headspace was the issue. I filled the bottles within an inch of the cork. And all the bottles are a uniform shape too. Though the taste might have been like you describe. It was only one bottle that was bad, but I also noticed a change over time for the better...