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I'll give it a go but have tried Gervin GV4 21% yeast and GV7 restarter.

Thats what I'm thinking as well but I did make an excellent Blackcurrant Mead with no problems, my thoughts are its the Blackcurrant and Apple I used. Have pitched in some Go-Ferm twice and before it was reversing in the bubbler and restarting now it's bubbling once every three and a half mins

Started this wine two weeks ago with 3 x 1.5 litres quad strength Apple and Blackcurrant juice and 2 litres 30% Blackcurrant juice came out to 1.047 sg added 1.5 lbs sugar which raised it to 1.120 sg added some Youngs Super strength yeast but no fermentation. Bought Gervin GV4 21% yeast...

Thanks Stevie, actually I diluted it to 1.116, but if it sops again i'll call it a day and stop it.

I racked it off at 1.014 and it took a while to restart even using Lalvin EC-1118 and Youngs Super wine yeast. Pitched in some Wilko Gervin Universal wine yeast and it started straight away blooping slowly every 30 secs. but don't hold out much hope of it finishing

Started a Honey and Blackberry Mead on 10 January 3lbs of Honey with 3 litres blackcurrant juice at 32% fruit juice, came out at OG of 1.130, diluted to 1.116 about 2/3 of a demijohn, fermented out tested after 14 January to 1.120, 16 January 1.110 topped up to just below neck with juice an...

Mead stopped fermenting yesterday with airlock water level and was 0.990 specific gravity. Tested with vinometer and came out at 19% ABV.

Mead update, as of 7th Dec added 4 shots of cane sugar to 0.0990 and started another fermentation. It is still going, unable to see any bubbles rising or on the surface I am still seeing a micro bloop every 5 minutes

Totally agree Mead is for sipping, going to start another batch straight after Christmas after this one has cleared. I thought 4 jars of Honey and double strength Blackcurrant juice.

A further thought if the yeast I am using can do up to 20% ABV can I do more fermentations to raise ABV to say 15 to 18

Mead stopped over the weekend, filtered off all the sludge. As the original SG was only 1.060 with an ABV of 9.5% I decided to do a secondary fermentation added 4 shots of liquid cane syrup this took the final SG from .990 to 1.010, fermenting slowly now at one bloop per second. Now with the...

Hi Start SG was 1.060, 3lbs Honey 1Litre Orange juice, 1tsp nutrient and Gervin Universal wine yeast

Started a Orange and Honey Mead last Tuesday, the brew started fairly quickly but was going at about three bloops per second reduced the temp and over a few days has slowed down, the orange was squeezed with bits, now after three days the orange bits have settled to the bottom, but every now and...

My name is Dave, 74 retired. Have been making wine for quite a few years started off with kits but now into larger batches in a 25 litre container currently brewing Orange and Parsnip, also have a demijohn with Orange and Honey Mead. Use a Berm PID controller with thermocouple to keep temp...