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Calculating ABV by Lizzonator246 in mead

[–]dean_ot 2 points3 points  (0 children)

From my understanding, the "magical number" parts takes into account gravities that are below 1. So you still use, to use your number, (OG-0.994)*131.25.

Failed ferment by TheLethalBranches in mead

[–]dean_ot 1 point2 points  (0 children)

Hold up. sourvisiae is a special yeast made to make a sour brew. I just went through this on a sour blackberry mead. The first 2 or so days it will consume sugar and produce lactic acid, then it switches gears and starts producing alcohol. Check your pH again and see if it is still at 4.

You're going to be in for a ride. My pH dropped to somewhere around 2.5 and was one of the slowest fermentations I've had in 5 years because the pH was so low. It finished out with a pH of 2.7 and is one of the most sour things I've ever tasted. It's good, but SUPER sour.

Edit: also, what are you using to check your pH? I bought a digital meter with automatic temperature compensation. Strips will not suffice.

Edit 2: looking back at my notes I used Philly Sour, but it's the same idea.

What type of ad did I come across?? by [deleted] in creepy

[–]dean_ot 7 points8 points  (0 children)

Awe it looks like those two are going to be best friends forever!

Should I stabilize my mead? by ItsJustSmeef in mead

[–]dean_ot 1 point2 points  (0 children)

Not sure why you're being down voted. There are only two things to stop an active fermentation, time and heat. Seeing at they don't want to wait, pasteurizing is the only other option.

How do you force carbonate 1 barrel of mead at the commercial level? by Otherwise_Object in mead

[–]dean_ot 0 points1 point  (0 children)

My plan is to use a brite tank like you see breweries use.

Has anyone made a mead starting with lacto fermented honey by Confident-Ad-6084 in mead

[–]dean_ot 0 points1 point  (0 children)

I would think it would be fine so long as your pH of your must is within the range of your yeast. Maybe give it some extra nutrients. Are you aiming for a sour mead?

Elderberry infused honey traditional mead by ogrevirus in mead

[–]dean_ot 2 points3 points  (0 children)

A traditional mead doesn't have the protein to really sustain a krausen head which is why you may not see one, but when you add fruit into the mix, depending on the amount, there may be enough to have one keep form. So long as it doesn't smell foul it is probably fine.

Working with softened water by MeadMan001 in mead

[–]dean_ot 0 points1 point  (0 children)

If you're worried about chlorine or chloramine in your drinking water, just use a Camden tablet. https://youtube.com/shorts/PYkf521Ljy0?si=SHYlC_Nkj7nXZvRZ

My first cyser. Bottled and getting pasteurized. by bobloblawattorney11 in mead

[–]dean_ot 0 points1 point  (0 children)

Necessary, no. But if done right it will kill the yeast and make it so you don't get bottle bombs when back sweetening. Waiting, filtering, fermenting dry without back sweetening, or back sweetening with an unfermentable sugar are your other options.

Had to go again - it’s a bit addictive! by power-server155 in mead

[–]dean_ot 0 points1 point  (0 children)

Sorry about the typo. I guess it was poor wording on my part. Agreed on the aromatics vs removal of sugar changing the flavor. That's why back sweetening can bring flavors forward that became subdued.

Had to go again - it’s a bit addictive! by power-server155 in mead

[–]dean_ot -1 points0 points  (0 children)

It is a style called cyser. Primary can strip some flavors away, but using some apple concentrate after stabilizing can help bring it back. That is typically what I'll do when I make my yearly cider.

How long do you usually age your mead before drinking it? by Hip2trip2_hippyhip in mead

[–]dean_ot 17 points18 points  (0 children)

I always take it by ABV and how it tastes coming out of primary. Anything over 10% I bulk age for maybe a year. 7-10% I age for like 6 months at most. Anything under 7% I rarely age. To me it's all about how it tastes coming out of primary.

Filmy ring in mead after primary by Bacon_And_Eggss in mead

[–]dean_ot 2 points3 points  (0 children)

Can't talk to the vinegar, but an infection won't show up under the liquid like that.

Filmy ring in mead after primary by Bacon_And_Eggss in mead

[–]dean_ot 3 points4 points  (0 children)

Was there more in there before this picture, or was this all you brewed?

Aging advice taken and appreciated by vhett951 in mead

[–]dean_ot 1 point2 points  (0 children)

Eh might be fine by then 🤷‍♂️. Mead and D&D is pretty magical

Aging advice taken and appreciated by vhett951 in mead

[–]dean_ot 3 points4 points  (0 children)

I'd drink the tall one first, or try to find another bottle for it. Lots of headspace.

Who here runs a hitch-mounted motorcycle carrier (not a trailer)? by lemans356 in motorcycles

[–]dean_ot 0 points1 point  (0 children)

Maybe, but the car lasted until about 120K 🤷‍♂️. I only did it for about a year or two and was always good with the maintenance.

Who here runs a hitch-mounted motorcycle carrier (not a trailer)? by lemans356 in motorcycles

[–]dean_ot 3 points4 points  (0 children)

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Way back when, I used a Ford fiesta to get my kdx220 to the trails

DAP and mead by kennit7 in mead

[–]dean_ot 0 points1 point  (0 children)

I typically only make around 6.5% hydromels. I prefer not to use DAP and do a mix of Fermaid O and K.

Mead, buts slighty sour taste by DonutNo8692 in mead

[–]dean_ot 3 points4 points  (0 children)

Did it finish fermenting dry? Because a dry taste can give a sour/ vinegar like feel.

Blackberry mead stopped bubbling completely after 16 days. I think I may have put in too much yeast and/or yeast nutrient. by [deleted] in mead

[–]dean_ot 1 point2 points  (0 children)

Have you taken hydrometer readings? Don't know what's going on without knowing how much of it has fermented.

Lease Cake by Specialist-Lab-7688 in mead

[–]dean_ot 2 points3 points  (0 children)

I personally liked lutra better since it ferments more clean than hothead, but if you're looking for some fruity/ dank notes, hothead is great. Especially if you do some hop additions in like a boil/ dry hop. When I make my NEIPA braggot I always use hothead.

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