Thanks again Dan
Thanks again Dan
Beeman, after reading your post #37 could you recommend a yeast. I'm getting ready to buy my equipment for my first batch. I was going with Lalvin D-47, but now I'm looking at Lalvin EC-1118. What would you recommend?
No racking right?
4 weeks for yeast to ferment?
Then how long for the mother?
Braggs ACV has a sediment in the bottom, is it yeast?
Then I'd rack it off of the fermenting lees Add the Braggs. You should see a mother beginning to form within 6 weeks. It should remain undisturbed for 10 - 12 months.
The sediment in the bottom of the Braggs is remnants of the mother, I believe.
I squeeze apples and ferment with honey for good drinking. Found a bottle marked '94 crabby. It was in a champaign bottle and bubbled all the way down. Even the wife liked it. I keep my vinegar operation in another location from the mead/beer projects to avoid contamination. One more Q--how can I test for % acid. We pickle lots of veggies from the garden--they're quite good. Local farmer's marketers indicate regulators specify 5%--I don't know why
My mead vinegar so far has stayed the blond color.
Beemandan can you answer this question? I have a mead that I made using 3lbs of honey for a gallon of mead. I did not take a reading of the must, because at the time I didn't know how to use a hydrometer. Anyway I want to make vinegar with this mead and I am afraid that there will still be honey left in it because the yeast I used only goes to about 12 percent. The question is, can I go-ahead and pitch another yeast in there that finish's higher to see if it will use up all the honey, so I end up with a dry mead?
Got the results back from the lab--my vinegar is 3.5 % acid. I plan to sell at local farmers market. May sell pickles too. I have redish colored and very blond. Apples/honey/well water ferment and turn over a year's time. The only difference was the original yeast. Go figure.
Buz I thought it had to be 4% to pickle?
Guess I could add water...........lower score is more acid.
> lower score is more acid
Perhaps you are thinking of pH instead of percentage? With pH, distilled water is a 7, with increasing acidity as the numbers get closer to 1. Numbers higher than 7 are increasingly alkaline.
USDA Zone 7A Elevation 1400 ft
Beemandan - When you do your initial mead fermentation with the Champaign yeast do you add any acid, yeast nutrient, tannins, or use campden tablets in the brewing process? Or is it just the must and yeast? Thank you