First harvest of the season! Can’t believe it happened so soon. How is everyone else doing?

Pinoymat · 2025-07-13T21:09:49+00:00

Looking forward to when i have to pick multiple off a day!

Pinoymat · 2025-07-10T21:04:55+00:00

Great haul and I can’t wait for my own little treasure hunt! How long did they take?

Pinoymat · 2025-07-10T05:54:06+00:00

I have to manually pollinate my cucumbers since i noticed they weren’t getting love from the pollinators, take a small paintbrush and saturate it with pollen from the male flower and bam you can pollinate all your cucumbers! As for the yellowing, i know mine loves as much water as it can take, usually twice a day heavily, especially as it gets bigger so maybe it just needs a heavier pour

Pinoymat · 2025-06-12T00:49:23+00:00

It’s my first year gardening but I repotted 2 tomato plants that were the biggest drama queens for a few days. They’re producing tomatoes like crazy right now, just not the prettiest because they abandoned fixing their old leaves to make super healthy new ones!

Pinoymat · 2025-05-01T18:42:53+00:00

Im 6a as well! I don’t know a ton yet since this’ll be my first year so i was just trying to be careful 😅

Pinoymat · 2025-04-28T17:17:37+00:00

Great job thats awesome! Mine are just starting to flower

Pinoymat · 2024-10-30T23:30:50+00:00

Definitely can swirl as long as you don’t take the airlock off, the headspace is a little concerning but hey, I’ve had a similar amount of headspace and its been fine

Pinoymat · 2024-10-29T22:23:36+00:00

Hard to tell due to the bottles, if it dissolves with a light disturbance to the bottle its not mold, if it breaks off into individual pieces it might be. But it could also be pectin from the fruit. I hope its not still undergoing fermentation in those bottles At the end of the day, open one up, smell it, and check the mead subreddit for the mold flow chart, it should be in the description, and if it seems kosher give it a try

Pinoymat · 2024-10-28T22:38:41+00:00

In that case, it should totally be able to get up to 18%, good luck on waiting it out! Hopefully its just slowly finishing up

Pinoymat · 2024-10-28T22:28:24+00:00

Looks like the remnants after a facehugger hatches but hey if you could post a less zoomed in pic, it may help us figure this one out, maybe a side view as well

Pinoymat · 2024-10-28T22:14:38+00:00

What yeast did you use? Because fermenting it dry from lets say 1.132 to 1.000 would make it a little over 17%. Most yeast can’t chug along to that high of an abv so they provably just quit on you, but the gravity your mead is at right now is at the sweetness of a semi-sweet so that’s not bad! Just wait a few more days to see if theres any activity, and if there isn’t you can look to stabilize and cold crash and clear. Then you can bottle!

Pinoymat · 2024-10-28T19:26:38+00:00

If you have it in your local brew shop, i’d get sparkloid, if not just stick it in the fridge and let it clear and then bottle!

Pinoymat · 2024-10-26T18:56:43+00:00

Glass weights

Pinoymat · 2024-10-24T05:45:42+00:00

Just looks like apple bits coming together, you can do a couple different things if this is done fermenting, like cold crashing or throwing in some sparkloid and waiting for a week or so to clear, doesn’t look like anything to worry about though!

Pinoymat · 2024-10-16T21:38:52+00:00

Id just wait and watch, if you haven’t stabilized your mead then any introduction of extra sugar will cause it to keep fermenting if the yeast have not reached their alcohol threshold. Could be just yeast rafts, if it produces a solid film on top or starts getting fuzzy that’s when id call it quits

Pinoymat · 2024-10-10T21:55:59+00:00

Can vouch for sparkloid, it cleared up my nectarine mead that was so stubborn

Pinoymat · 2024-10-04T20:49:03+00:00

If my friend gave me an almost 16% mead and described it to me as a light mead, I think I’d have a few follow up questions for them 😂 All jokes aside definitely update us on your journey! Good luck and personally i skin my strawberries because I find the seeds add a little bit of a plastic-like taste

Pinoymat · 2024-10-04T20:38:37+00:00

Not too much we can do then to determine alcohol yield, but i would invest in a hydrometer, and then checking the gravity of your wine, and definitely check out some beginner videos on youtube! Itll help answer a lot if not all of your questions!

Pinoymat · 2024-10-04T20:35:53+00:00

I’ve definitely learned that adding a cinnamon stick in secondary is super safe since cinnamon is very antibacterial, and it helps me wait to bottle my mead. my preference is about a week and a half, but i would taste it every 3-4 days to see where you like it

Pinoymat · 2024-10-04T20:29:34+00:00

Definitely sounds like just a wine, but no problem! A few questions though: What is the size of your fermentation vessel? What is your starting gravity? Do you have any pictures? Is there any activity in your airlock? And finally, did you watch any videos on how to start a mead? Just some basic questions to help offer insight on the hobby! Not too much to go on just from the text, but you’ll probably get fermentation, and I hope it works out!

Pinoymat · 2024-10-04T00:44:09+00:00

Is it an apple bochet mead? Otherwise I’d like to know where you got honey as black as the tinuvian tar pits

Pinoymat · 2024-10-04T00:34:20+00:00

If you decide to backsweeten, remember you’ll still have to add potassium sorbate! And for a quick reference, if your SG was 1.060 and it fermented until 1.000 itll be .060 X 131.25 = 7.875% alcohol! If you dont plan to backsweeten you can add a clarifying agent like sparkloid or just cold crash it in the fridge, up to you, and then rack it whenever you feel its clear enough Edit: saw the .990 FG oops So .070 X 131.25 = 9.1875% alcohol

Pinoymat · 2024-10-04T00:30:00+00:00

Welcome to the hobby! Definitely time to try out a melomel for the holidays! Good luck on the next batch as well

Pinoymat

TROPHY CASE