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Wow that looks awesome! What did you use for your wine labels? What program?

Here is a picture of my blackberry melomel.

That's really mean haha. However I did start an apple wine before I left and that turned out nice.

Sara, yes after I waited several days for it to kick off I used the Montrachet. I didn't want to as it is a generic yeast but I had no choice

Thanks everyone. Well I ran into a dilemma with using wyeast 4184, and the only other yeast I had was Montrachet... There isn't a brew shoppe next to me so that's what I used.

So for everyone who knows me I have spent the past 10 months in Afghanistan. I am happy to say that I am finally home!! I started my blackberry melomel and I'm extremely surprised on how fast it has actually fermented! I started it four days ago at 1.120 and today it is at 1.060. At first I was...

Did you degas your wine?

I havent started it yet.

What should the pH be for this melomel? I have a Vinmetrica SC-300 that I can easily test and adjust with.

I have read that it is a complete PITA also. What I am thinking is instead of smacking it, dumping the yeast in a starter solution of Go-Ferm rehydration nutrient. If not I will have a back up of the White Labs liquid yeast. No point in wasting it, if it doesnt start, or ferment the way I want...

Hello everyone! This is how I plan to make my melomel when I return home. Please feel free to leave advise or criticism. 15lbs. of Clover Honey (artisan grade) 2 Cans of 96oz. Blackberry fruit wine base 2.5 tsp. of pectic enzyme Fermaid K (staggering nutrient) DAP (staggering nutrient)...

Hello everyone! This is how I plan to make my melomel when I return home. Please feel free to leave advise or criticism. 15lbs. of Clover Honey (artisan grade) 2 Cans of 96oz. Blackberry fruit wine base 2.5 tsp. of pectic enzyme Fermaid K (staggering nutrient) DAP (staggering nutrient)...

Makes sense. Thank your for explaining it in detail for me. I figured that but I'd rather be safe than sorry.

so when you say 1g/gal, and Im making 5 gallons, should I assume you mean 5 grams total per lag? What is a lag? So if I understand correctly, for a 5 gallon batch, to get the correct YANC initially I would add 1g/gal each (5g of fermaid k, 5g of DAP) and then step it down? Is this correct?

I understand what you are saying. In order to get approximately 140 ppm you could use 1g/gal of DAP (55) and roughly 4g/gal of Fermaid K (104). That would give you 159 ppm/gal. My next question is that something that you want to maintain or is that something you want to build up to, or feed...

Simple enough equation which converts % of YANC to ppm/gal? is that correct? How could I use this equation to know how much I should use?

What I am thinking is breaking it down into 4 days, 25% each day. Which would be roughly 1.25 teaspoons of Fermaid K a day?

Julie, so you dont recommend soaking them? How do you recommend sanitizing them?

Bob, I do not understand what YANC means or how you calculate it. This is my first time making mead and usually when I add nutrient I just go off what the bottle says. Someone introduced me to staggered nutrients and says it creates better wine. So let me get this straight Bob, when you say...

I believe it has to do with sterilization.....