As you probably know the yeast need nitrogen amongst other raw materials to burn through the sugar easily. Nutrient provides this extra help.
Stressed yeast, to me, are yeast without a balanced diet that don’t function well.
Like eating Mac Donald’s all the time, nice, but you need some roughage!
Love a lemon wine!
You could try a step feed process? You could do it in thirds.
I would add the dry unhydrated yeast to 1/3 of each ingredient but maintain just under a gallon volume.
So 330g of sugar, 1/3 of the lemon juice and an appropriate amount of nutrient into just under a gallon (to...
I've used dried cherries and cranberries before and you're right they can be rather pricey.
I usually throw them into a secondary to add a bit more flavour to a mead/melomel. My only experience with dried fruit was using blueberries to make a mead. The difficulty is when they rehydrate and...
Sounds like a opportunity for a gallon of pyment? A mead with grape/wine influence. Yum!
Although raisin sherry is very tempting.....
Add 2x720g hilltop honey from Tesco to your concentrate in a demijohn then throw in zest/juice of a lemon and a handful of hot rinsed raisins (to get rid of...
Great effort on having a go at Mead making. Mother Natures curve ball!
Everything you did seems spot on.
If you calculate the actual sugar content in the honey then the maths will confirm that the yeast did their job.
Typically, honey has around 75-80g of fermentable sugar per 100g so lets say...
Lalvin D47 or EC-1118 or the like will ensure a complete fermentation if left alone long enough. Good call.
There are plenty of helpful threads on the forum to help with the taking SG and stabilisers/clearing agents.
Sorbate prevents the yeast multiplying so once the fermentable are gone...
Hi. I'm so envious that you have bees and glad you like the thread. Well done on your first experiment!
Nothing you have said would concern me any so rest assured.
Did you use bread yeast as prescribed by Jaom or a wine yeast? No biggy either way.
The fruit will likely remain atop and not...
Although my numbers were right I failed to recognise that you were starting out and apologise if I muddied the water. Your question on ABV was the very sort of puzzle I love hence getting so excited!
That said, listen to all the advice about keeping things straight forward and measurable...
Successful beer making is another world with its own complexities and differing threads on this forum is testament to that.....
I used to get confused with SG here and FSG here and your first question is a classic.
I'll assume you're making a gallon??
To get 14.5% you would need about 1.3kg...