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I make their Riesling on a regular basis, once or twice year. It is good after 6 months, better at 1 year, and really good after that up to two year’s. Keep bottle splash to a minimum.

That helps. I also found lots of helpful reference info on the “ More Wine” website. I ordered K- met powder as you recommended so I won’t deal with the tablet crap and calculations. Now gotta get a ph tester.

R-99 - I think I get this now - BUT can you clarify the "Active" thing?. The key thing you point out is "the .19 g/gal is 50ppm Kmeta, which is only 57% active ". "So you need to add 0.332 g of Kmeta powder / gal to get 50 ppm Kmeta" I know on the K-Meta Tablets I purchased it says 550mg of...

"I add 50ppm when I add, this works out to 0.19 gram per gallon" So, with some math: 0.19g x 5 gal = .95 g/5 gal, and if (1) tab (of what I purchased) = 550 mg, then 550 mg x 2 tablets = 1100 mg = 1.1g. Then 1.1 g - .95 g = .15 g extra if using 2 tabs, so - Use slightly less that (2) tabs to...

So now that my batch of Dragons Blood is marching along in an orderly fashion, I will patiently wait until it ferments out dry ~1.000 or so. Then My plan is to rack it onto some Tart Cherries to back sweeten it up, rack it off, age it, then bottle. So this brings up the next item that the...

So just a FYI follow-up on my lessons learned from my first batch. Researched some tips from podcasts and forums on another web site, and learned from some very seasoned Mead Makers that they do not ever use Yeast nutrient like DAP or certainly UREA, and some don't even use Ferm-K, They stay...

Forum members - thanks for concise responses which I can use for my next batch!

That disgusts me in even putting that Urea crap out there for purchase. Again, missed that in my research. So I selected K1-V1116 as my yeast cause it is supposedly a work horse, but really I have no clue what the "best" selection would be. Is it OK to stay with this yeast selection @ 18...

That input is why these forums are valuable, and a lesson learned. Beware of generic yeast nutrients!. No wonder why my first batch was like Vesuvius:) so I put piss in my 1st batch.

Thanks guys. I see that the Dap that I purchased has Urea in it as a ingredient. So would I be better served to not use it, or adjust its usage? What do they include it in a yeast nutrient package?

So I am about to try my 2nd batch of Mead, and learned some things from my 1st attempt. I followed some Newbie Mead Maker guidelines, and followed the yeast supplement regimen closely, but as stated in my other post it blew through fermentation in just a few days, and I think it has a lot to do...

More help request from a "Newbee". So yesterday I carefully racked after steady readings of ~1.000 into a 5 gal Carboy, and there was a pretty healthy cake of old spend stuff in the bottom. Made sure not to siphon off any of that. In doing so, I had a little more headspace than anticipated...

So I racked yesterday an had a little more head space in the Carboy than I was hoping for. Since this will be a sparkling mead, no meta or sorbates. I borrowed a idea to use my Sodastream with a hose from it to the Carboy cap and gave it a big blast of ice cold CO2. You could see it cause it...

Holy cow, all of this discussion makes me wonder just HOW to rack 5-1/2 gal of mead from my primary bucket to my 5 gal Carboy, and minimize oxygen. Obviously avoid splashing , and minimize head space. But for those of us who are not about to spend a ton of money on CO2 tanks, regulator’s...

I’m in the process of making a Barkshack Ginger Mead, and have a thread elsewhere on this site. Basically followed Charlie P’s recepie from his book, but went with a Tart Cherry flavoring. Used fresh, peeled, diced and boiled Ginger. I can share the recipe if interested.

Appreciate that advice. I tasted it last night, and a little funky with a note of tart cherry but it is prob still fermenting a little. I had watched a mead video where a couple back-sweetened a batch of Dragon's Blood, and thought that was maybe a way to go for more sweetness and Tart Cherry...

Appreciate the response. Just amazed that it fermented so quickly, doesn’t seem right. So I had intended to rack it after getting to .996 to .994, and then back sweeten with a Lb of honey and 20 oz of cherries to get to 1.015. But now not sure what my next step should be.

This is a great web site, and I did a lot off research on this site before making my first batch of Mead after 15 years or so. So I am making a batch of Ginger Mead, used 7 lbs of honey, a jar of Tart Cherry juice, and 6 lbs of Tart Puree, did the hydrate thing with the 10g of RS Prem Cuvee...