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Thanks good to hear from you!

Nice to see you again too. I call my self done. Not really in the mood to get my phD will make due with my MS in nuclear engineering for now. Looking forward to seeing what we can do here.

The most important thing when deal with mead is not front loading vs scheduled nutrient additions. What is really important is providing the yeast with sufficient YAN in general. In wine and beer making nutrients are less important because the fermentablez in those cases tend to provide a decent...

Bernard. Good skepticism. I need to drag up the paper I was reading but the fermentation kinetics are strongly influenced by how much nutrient is available at the start of the fermentation. By not putting all the nutrient up front you can influence how nutrient hungry the yeast will be and to...

As for the ginger mead component of this project. I decided to experiment around. I went to the local Asian grocery store and bought around 4 lbs of ginger root. I was not quite sure of the best way to get ginger flavor into a mead, so I figured why not experiment around with ginger beer. I did...

Alright, after a bit of reading up I will use k1v116 at low temperature (62F) with a strong nutrient load to try and create a strong floral aroma. Initial target gravity is right around 1.050 ~12.5 initial brix at a volume of 23 gallons (87 liters). This will call for the addition of a total...

Good to see you too. I've been off for a while as I finished grad school and been busy with my job. I'm currently in Redmond, which is just 10 miles or so out from Seattle.

Thanks Yall, I look forward to keeping you guys in the loop with this project.

And this could be a good strain perhaps. E l i x 1 7 i r S. cerevisiae • hybrid Sauvignon Blanc, Chardonnay, Viognier, Rosé Product of the yeast hybridization program of the Institute for Wine Biotechnology at the University of Stellenbosch in South Africa. Good implantation in clarified juices...

Hmm, this is actually some good reading right here. http://www.wineland.co.za/how-esters-and-aldehydes-impact-on-key-wine-aromas/

Thanks, I will check those guys out and see what I can find on them. D47 is known to be a good mead yeast. I tend to prefer cool fermentations over warm ones. However, at the end of the day you got to plan your ferment around the yeast strain you decide to use. Brewers have been know to ramp up...

I happen to love making mead and have for quite a while. However, a couple of years ago I moved from Tennessee to the state of Washington and gave up fermentation. I found out that one of my coworkers keeps bees and I could not stop the itch. I am getting back in the game. So lets talk about...

Check this out about how much nutrients are needed. Cool fermentation, not oxidizing your mead by stirring it too much and a proper nutrient schedule are the keys to making good mead and preserving the natural character of the honey...

Check this out for more info about how much nutrient to add. https://www.winemakingtalk.com/threads/got-off-the-phone-with-the-fermaid-people.38704/page-4

Its possible, but there are some very important aspects of mead making that scale better with larger batch sizes. Ie aging, and providing proper temperature control for your mead. And dont forget SNA.

Toonster, what area are you in? Nectar Creek has an excellent ginger mead.

Thanks, grad school has been busy. Thanks, this guy has been quite the adventure. From when I tried it still, the ABV is not really showing through really strong. Could be that the ABV is lower than estimated based on the listed brix that came on the buckets. When I tried it still, the acid...

So, today is bottling. Roughly 14 gallons of the bubbly blend going into lovely green champagne bottles topped with crown caps. The starting brix was 23.7 (SG 1.100) and the final gravity with temperature correction is .995. ABV is roughly 13.8%. I plan on carbing up to 6 volumes of CO2...

I have 15 gallons of this mead. I went ahead and bottled 5 gallons of it. The FG appears to be 1.032. I am shooting for three volumes of CO2. If this one carbonates well, I will go ahead and bottle the other 10 gallons and get them carbonating too. The taste starts off both sweet and sour...

Odd, could you take a picture? I know onetime I was making some muscadine and I added sulfite and the colour adbruptly changed to a brownish coulour. However, it turned back to normal. This might be worth doing a bit of reading up on. Are you sure you added sulfite to your wine and not...