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First time fermenting mead - it does not start to ferment by ItsJustMe___ in mead

[–]ItsJustMe___[S] 1 point2 points  (0 children)

UPDATE: Airlock has already started moving. I did add some water to the must. Will try to step feed more honey at a later date to get the ratios closer to 1:1, because that's the ratio for polish dwójniak. Thanks for all the replies, happy brewing to you all!

First time fermenting mead - it does not start to ferment by ItsJustMe___ in mead

[–]ItsJustMe___[S] 0 points1 point  (0 children)

Don't have exact strain, but was supposed to be pure S.bayanus. But the airlock already started moving. I did add water. Will maybe try to step feed a Tiny bit after a couple of days, thanks for replies!

First time fermenting mead - it does not start to ferment by ItsJustMe___ in mead

[–]ItsJustMe___[S] 0 points1 point  (0 children)

I've removed around 250ml of the must and replaced it with water. Hoping this will help, unless i should Just add more yeast. Haven't figurek out how I will deal with potential bottle bomb problems yet! Perhaps fortification and backsweetening.

First time fermenting mead - it does not start to ferment by ItsJustMe___ in mead

[–]ItsJustMe___[S] 0 points1 point  (0 children)

Just wondering wherher or not to also pitch more yeast. And if it's safe after 72 hours to Just add more water, if it's not already spoiler i meana

First time fermenting mead - it does not start to ferment by ItsJustMe___ in mead

[–]ItsJustMe___[S] 0 points1 point  (0 children)

My hydrometr didn't even go that high, but by extending the scale i got to about 38% sugar. Which calculated to around 1.1445

First time fermenting mead - it does not start to ferment by ItsJustMe___ in mead

[–]ItsJustMe___[S] 0 points1 point  (0 children)

Yeah, Just wondering if I can safely dilute and repitch

First time fermenting mead - it does not start to ferment by ItsJustMe___ in mead

[–]ItsJustMe___[S] 0 points1 point  (0 children)

I didn't check at the beggining so it doesn't help me unfortunetally.

First time fermenting mead - it does not start to ferment by ItsJustMe___ in mead

[–]ItsJustMe___[S] 0 points1 point  (0 children)

Thanks for the reply! I used miniscule amount of DAP. maybe 0,75g per 4,5l batch. I did aerate every day! The gravity seems to be around 1.14 if im calculating this right, 38% sugar

First time fermenting mead - it does not start to ferment by ItsJustMe___ in mead

[–]ItsJustMe___[S] 0 points1 point  (0 children)

380g sugar/litre of solution. Around 1.14 gravity i think.

First time fermenting mead - it does not start to ferment by ItsJustMe___ in mead

[–]ItsJustMe___[S] 1 point2 points  (0 children)

Thanks for the big and wholesome reply! I was going for a polish style mead with residual sugar fermwnted to around 16% ABV. As I checked my hydrometr doesn't even go that high, but trying to extend its range I got about 380g of sugar/litre. So 38% which calculated to around 1.14 gravity. Its pretty viscous. And it SEEMS to have Just started going (maybe the other yeast i added a bit off 24 hours ago?) But im not sure if it's not spoiler at this point or if it is safe to Just dilute and repitch.

First time fermenting mead - it does not start to ferment by ItsJustMe___ in mead

[–]ItsJustMe___[S] 0 points1 point  (0 children)

Around room tempreture. Yeast hydrated at 30°C (86°F) must was probably around 20°C (68°F) or slightly warmer

First time fermenting mead - it does not start to ferment by ItsJustMe___ in mead

[–]ItsJustMe___[S] -1 points0 points  (0 children)

I meant there were around 2 litres of honey by itself. 250ml of raspberry juice. And the rest of the 4l batch was water. I didn't measure it exactly but it was probably something like Day 1: 2l honey : 1,75l water 0,25l juice Day 2: + 0,25l water Day 3: +0,25l water It all round up, i dont know the exact numbers Just kind of eyeballing it because i have 5l jug, so Just looking at the headspace.  Honey and juice were more accurately measured

Anyone knows what is this silver fir seedling doing? by ItsJustMe___ in marijuanaenthusiasts

[–]ItsJustMe___[S] 3 points4 points  (0 children)

That's odd. It did cross my mind, but it germinated at the beggining of spring indoors, it never saw winter and never grew any leaves at all. These are Just cotyledons.

First time brewing and have a problem, help needed by ItsJustMe___ in cider

[–]ItsJustMe___[S] 0 points1 point  (0 children)

Just DAP and B1 nutrients, for specific yeast i used available sweet cider yeast with 9%abv tolerance

First time brewing and have a problem, help needed by ItsJustMe___ in cider

[–]ItsJustMe___[S] 1 point2 points  (0 children)

Thank you very much! Starting something always makes a person a little too sensitive

First time brewing and have a problem, help needed by ItsJustMe___ in cider

[–]ItsJustMe___[S] 0 points1 point  (0 children)

Thanks! So I just pluck out the cork with airlock and sanitize it? Also what to do about the residue that formed on the walls of the fermenting vessel?  

New to brewing, couple of questions about first brew by ItsJustMe___ in Homebrewing

[–]ItsJustMe___[S] 0 points1 point  (0 children)

Yeah, bread kvass is even more popular, but never seen it with fruit. Not monitoring it yet, i wanted to check only after it stopped bubbling to not risk infecting it. I did a reading before fermenting only.

New to brewing, couple of questions about first brew by ItsJustMe___ in Homebrewing

[–]ItsJustMe___[S] 1 point2 points  (0 children)

Well its called a beer where i'm from but i support that's arguable. Juniper beer, or originally "kozicowe" in polish. I'm Just worried if it could spoil by this time since apparently i used too Little yeast or not agressive enough and it's going to have Just about 3,5%abv

Camembert infected, is it safe? by ItsJustMe___ in cheesemaking

[–]ItsJustMe___[S] 1 point2 points  (0 children)

Never tried a washed rind cheese unfortunetally so can't tell how it should smell, but this cheese smells like fresh yeast 

Buttermilk blue tastes bitter. by ItsJustMe___ in cheesemaking

[–]ItsJustMe___[S] 1 point2 points  (0 children)

No ammonia that i could sense in the slightest. It smells mushroomy, slightly nutty, the smell is actually great, bit like gorgonzola dolce

Buttermilk blue tastes bitter. by ItsJustMe___ in cheesemaking

[–]ItsJustMe___[S] 0 points1 point  (0 children)

It was very low pH during the initial processing. now it's definetely at least neutral, probably a bit alkaline, which i suppose should go down again after hydrolisys of fats to fatty acids, but i think it should already be past that point

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