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?