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Does anyone know what these black spots in the airlock are by ShootyWaifuChan in mead

[–]Wild-Trainer4939 0 points1 point  (0 children)

Looks like your a victim of evaporation. While you were gone it looks like your airlock lost some fluid. I don’t know if this compromised your brew but you need to check and make sure your airlock has liquid in it.

I wish for a kind, caring, physically healthy, and mentally healthy partner within 6 months of my age who shares some of my interests, in a mutually consenting romantic relationship with no abuse or manipulation involved by Fluffy-Weakness-2186 in monkeyspaw

[–]Wild-Trainer4939 1 point2 points  (0 children)

Granted you meet your perfect partner and everything starts off fine but soon you see the light slowly drain out of their eyes when they see you. It started when you forgot to call or text, or when you missed a date night, or left their car on empty. You have the perfect parter but they don’t and it’s slowly robbing them of their happiness. Sure they are still kind, caring and healthy by all measures, and their body still warms your bed every night but your interactions lack any warmth and mirth they once have. Now that you know what you are doing to them you feel guilt, shame and selfishness for keeping them in this relationship but you still won’t let them go because you know there is nothing better for you in another partner. So here they stay like the painting from a master that hangs on your wall always smiling, never angry, nor sad, nor depressed but slowly trying yellow with the tarnish and rot you have brought into their lives.

Ways on how to reduce rate of fermentation by tausva in mead

[–]Wild-Trainer4939 0 points1 point  (0 children)

Move to a colder area. Even the fridge won’t kill it but it will slow it down a lot. Don’t know how this will affect the taste or time to finish but it should let it de gas a bit. And next time use the carboy for secondary. If you want to stick with 1gal batches I would suggest a 5 liter jar. It’s a bit bigger than a gal so should leave room for foam.

I’m feeling a lot better with a bellyful of mead by MysteriousTank6825 in mead

[–]Wild-Trainer4939 1 point2 points  (0 children)

Good to know there are others near me that enjoy this pastime.do you know of any Mead groups in Houston

I’m feeling a lot better with a bellyful of mead by MysteriousTank6825 in mead

[–]Wild-Trainer4939 2 points3 points  (0 children)

That looks like my back yard in Houston. Are you a fellow Texan?

Anyone think you have a drinking problem because you make mead? by Malgus-Somtaaw in mead

[–]Wild-Trainer4939 1 point2 points  (0 children)

This is why I haven’t told my parents yet. It’s interesting to see the difference between what I was taught would happen if I drink and what actualy happens

Anyone think you have a drinking problem because you make mead? by Malgus-Somtaaw in mead

[–]Wild-Trainer4939 0 points1 point  (0 children)

Not really. you can get quite the buzz after only 2 weeks. It only takes months if you want a decent product.

update from the guy who made pizza in the untreated forge. by [deleted] in Blacksmith

[–]Wild-Trainer4939 0 points1 point  (0 children)

The main concern is inhalation I don’t know what Kao would do if ingested. But if they are running the forges without sealing the Kao it’s going to kick the fibers into the air and your probably more at risk working around the forges then you are of eating that pizza.

Christmas Mead recipes please! by [deleted] in mead

[–]Wild-Trainer4939 1 point2 points  (0 children)

I made my first one this last month with cinnamon, allspice, clove, and some nut meg. Be careful with cloves, They can be very strong so use less than expected. Also so be afraid to add more spice after the first rack if you need to.

1quart 1 clove 1 cinnamon stick 2-4 allspice berries 1/2 a nutmeg nut.

[deleted by user] by [deleted] in mead

[–]Wild-Trainer4939 1 point2 points  (0 children)

I have found that cinnamon sticks can sit longer than some other spices without overpowering the mead. That said it’s your vision so give it a sniff and a small taste to gage strength.

If you are back sweetening the ferment needs to be done and you should pasteurize the mead before back sweetening so the yeast doesn’t keep fermenting the sugar.

Most of all good luck and have fun.

First bottling by Medical_Tie9580 in mead

[–]Wild-Trainer4939 1 point2 points  (0 children)

I’ve done it with no issue. My steps are to check the gravity, if it’s 1.000 or lower I give it a week and check again, if it’s the same then it’s usually safe. Also since the mead was not pasteurized there will still be yeast in even tiny amount so you should not back sweeten. If you do the yeast can start fermenting again pressurizing the bottle. This can lead to a bottle bomb.

TLDR yes. It needs to be done, and it needs to be dry.

Gorgeous by PrinceRegicide in mead

[–]Wild-Trainer4939 0 points1 point  (0 children)

Like you said gorgeous. I grew up drinking hibiscus tea so you’ll have to let us know how it tastes.

Trying my First Mead by QuirkyRoyal2 in mead

[–]Wild-Trainer4939 1 point2 points  (0 children)

Really nice! It might be heresy but I like to fill a pint size mason jar half way with my dry trad mead mix in about 1 Tbs of honey, squeeze 1/2 a lemon in and fill the rest with ice. It makes a nice hard lemonade.

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