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  1. Tavi-brewer

    Orange and Honey Mead question

    Hi. Love Mead! A few questions to see what’s happening. What was your start SG, how much orange and what yeast did you use? It may well be a simple task of a bit of nutrient. T
  2. Tavi-brewer

    Hello from North Devon

    Welcome. Loads of Devon based action on here. I’m west Devon as my tag suggests 👍
  3. Tavi-brewer

    Lalvin EC-1118 Problems - Alcoholic Lemonade

    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!
  4. Tavi-brewer

    Lalvin EC-1118 Problems - Alcoholic Lemonade

    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...
  5. Tavi-brewer

    Dried Blackcurrants?

    Hi 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...
  6. Tavi-brewer

    Suggestions please

    Hi 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...
  7. Tavi-brewer

    Mead Fermented Out At 19.5% Using Lalvin 71b-1122?

    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...
  8. Tavi-brewer

    Honey comparison…..

    Hi. 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...
  9. Tavi-brewer

    Honey comparison…..

    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...
  10. Tavi-brewer

    How to calculate for Chaptalization ? and other stuff

    Don’t overthink it Andy. Perhaps do what Stevieboy suggested then let Mother Nature do her thing 👍
  11. Tavi-brewer

    How to calculate for Chaptalization ? and other stuff

    Good book. Don’t forget to post the finished product 😉 T
  12. Tavi-brewer

    How to calculate for Chaptalization ? and other stuff

    Hi A 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...
  13. Tavi-brewer

    Elderflower with D47

    Did it work out? Never had a go at anything like that before, intrigued.....
  14. Tavi-brewer

    50Lt Plum Wine just started

    Thought I'd check in to see how the ocean of fruit wine is coming along? I'm guessing it's bottled and awaiting some tasting??
  15. Tavi-brewer

    How to calculate for Chaptalization ? and other stuff

    Hi 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...
  16. Tavi-brewer

    Difference between brix and SG in wine measurement

    I spent some time with a winemaker and my impression was that they use a refractometer whilst walking around the vineyard to check on the sugar content of the grapes in realtime, as it were. As we know they need to be picked at the peak of ripeness and sugar content and hours can be pivotal to...
  17. Tavi-brewer

    Does this look right?, first brew

    Agreed. Love coming down in the morning like Xmas day to see if the fermentation has kicked off!
  18. Tavi-brewer

    Honey comparison…..

    Update time..... So, I racked off for secondary on 10 Sept. The premium had already starting to clear but the inexpensive has a persistent and still present haze. Both had settled to near equivalent dry SG with inexpensive at 995 and premium at 993. Secondary is done and I'll rack off for...
  19. Tavi-brewer

    Looking for the best budget red and white wine kits pleasr

    Hi. There is a definite correlation between price and quality so don't go too inexpensive, but you probably know that. At about £40 Beaverdale do a good 30 bottle kit. I've never had issues with them. I find that any cheaper the body an complexity suffer. Have fun brewing..... Still drinkable...
  20. Tavi-brewer

    New Member

    Welcome! Hope you find the inspiration you need. Will you be the beer type or a wine/mead sort of customer? My dad was from Glasgow. Milton to be exact. I often pop up to see the hoops! T
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