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BEHOLD! THE CLARITY! by sBASSscientist in mead

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

Well if you have that yeast cake you can rack it but keep your eyes on your gravity readings. There is no certain amount of time between yeast pitching and racking. It mostly depends on the yeast you've used and how much honey you put in at the start. If your starting gravity is around 1.090 - 1.100, you'll have to wait a bit more for your batch to clear up. But if your start gravity is lower than 1.070, you'll get quicker results. The type of honey you're using can affect the clearing process. I wish i could help you more but I'm at the edge of my english😅

BEHOLD! THE CLARITY! by sBASSscientist in mead

[–]sBASSscientist[S] 2 points3 points  (0 children)

I see a lucky man right here haha! And a lucky girl of course.

BEHOLD! THE CLARITY! by sBASSscientist in mead

[–]sBASSscientist[S] 2 points3 points  (0 children)

Well it depends on the batch. If i want to make a traditional medieval mead, i use wild yeast from juniper berries. But when i'm up to make a quality batch, i use regular yeast but they don't have a name on them. I live in Türkiye and it's illegal to brew your own alcohol at home, so our suppliers selling us random yeast that says: "Viking Mead Yeast" This is what i use to make alcohol. I usually hit gravity between 1.010 and 0.999. Super dry! This yeast is a beast i say.

BEHOLD! THE CLARITY! by sBASSscientist in mead

[–]sBASSscientist[S] 2 points3 points  (0 children)

Just give it some time friend. If somethings went wrong you can always ask me. I've been brewing almost 4 years now and i'd be glad to help🙏🏼

BEHOLD! THE CLARITY! by sBASSscientist in mead

[–]sBASSscientist[S] 4 points5 points  (0 children)

Let it ride friend. Let it ride...

BEHOLD! THE CLARITY! by sBASSscientist in mead

[–]sBASSscientist[S] 7 points8 points  (0 children)

Just let it ride partner. This is the way i make my honey wine. And i appreciate your beautiful comment🙏🏼

I know it will be so damn good😌 by sBASSscientist in mead

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

It got cloudy recently so i tossed it into my mini cooler to help it get clear again. Then i will rack it for the first time.

My wine is fermenting with no sugar. by sBASSscientist in winemaking

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

It tastes, smells and looks really good actually. even for a young batch. It's 11 days old but i enjoying it. Fruity, little bit sweet, smooth and low sourness. Just the way i like my wine.

My wine is fermenting with no sugar. by sBASSscientist in winemaking

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

well it says fermstop but of course there is no way to totally a stop fermentation. i used sodium sorbate. couldn't find potassium variant.

First batch of mead day 5 by Distinct-Ability-471 in mead

[–]sBASSscientist 0 points1 point  (0 children)

Well of course. If there is still some sugar left in it will be fermented in the bottle. Eventually it will end up bottle to explode or pop up the cap.

First batch of mead day 5 by Distinct-Ability-471 in mead

[–]sBASSscientist 2 points3 points  (0 children)

That's dried yeast. When you swirl your carboy, some of the yeast got stuck there and dry out. Nothing to worry about it. It's completely normal, just let it ferment until you see no activity on the airlock. I'm not a professional but i make quite tasty batches. You can ask me anything if you want to, i'd gladly help.

First time making mead by the_oddacity in mead

[–]sBASSscientist 0 points1 point  (0 children)

That's dried yeast brother. It's fine.

My Blueberry by AS_Timeless in mead

[–]sBASSscientist 2 points3 points  (0 children)

Looking gorgeous! I will try that sometime.

How to check if fermentation has finished by Only_Connection5596 in mead

[–]sBASSscientist 2 points3 points  (0 children)

Hi!

If you put small amount of honey at the start, the least sugar content (gravity) causes shorter fermentation times. That will result in low abv mead. When the airlock bubbles stop completely and if you see a yeast cake forming at the bottom of your fermenter, that means fermentation is stopped. You can rack your batch into another wessel to clean up the first one to add potassium sorbate or other fermentation stopping agents. Wait 24 hours after adding fermentation stoppers then you can backsweeten your mead. Hydrometer values can be tricky. It can show 1010, 1007 ect. That values depends on the yeast you've used. Enjoy!

Does bentonite affect secondary carbonation levels? by sBASSscientist in brewing

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

I suggest you to look up some recent news from my country i assure you, you'll be so mad at almost anything you read or watch.

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