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Fermentation start time


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#21 MtnBrewer

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Posted 01 May 2012 - 08:46 AM

I don't mean to sound like sanitation isn't important but the more I read about meadmaking it is very different than beer brewing. I wouldn't dare open my fermenter for beer once the yeast is pitched let alone three days in a row.

I think the "Sanitize sanitize sanitize" mantra has made people too paranoid about sanitation. Certainly it's important but it's gotten to the point that people are worried that if one bug falls in your wort/must that it's going to get infected.

#22 miccullen

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Posted 01 May 2012 - 08:48 AM

I think the "Sanitize sanitize sanitize" mantra has made people too paranoid about sanitation. Certainly it's important but it's gotten to the point that people are worried that if one bug falls in your wort/must that it's going to get infected.

https://www.brews-br...i-ruin-my-beer/
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#23 MtnBrewer

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Posted 01 May 2012 - 08:50 AM

https://www.brews-br...i-ruin-my-beer/

My Magnum Opus.

#24 Corbin

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Posted 01 May 2012 - 08:51 AM

https://www.brews-br...i-ruin-my-beer/

This tells me nothing about my mead. Is it ruined?!?! :P
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#25 MtnBrewer

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Posted 01 May 2012 - 08:52 AM

This tells me nothing about my mead. Is it ruined?!?! :P

Fixed.

#26 *_Guest_BigBossMan_*

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Posted 01 May 2012 - 09:00 AM

Fixed.

lol
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#27 miccullen

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Posted 01 May 2012 - 09:57 AM

Fixed.

what am I missing?
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#28 MtnBrewer

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Posted 01 May 2012 - 09:58 AM

what am I missing?

https://www.brews-bros.xyz/topic/403-did-i-ruin-my-beer/

#29 miccullen

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Posted 01 May 2012 - 10:09 AM

better :D
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#30 Corbin

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Posted 06 May 2012 - 06:26 PM

So after a week I went from 1.090 to 1.038. Sound about right for a week?
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#31 miccullen

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Posted 06 May 2012 - 07:46 PM

sounds good, have you been doing the nutrient additions as per the FAQ?
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#32 Corbin

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Posted 06 May 2012 - 08:01 PM

sounds good, have you been doing the nutrient additions as per the FAQ?

Yes I have :) I do wish I had an oxygen stone though. For my beer too. That will probably be my next purchase.
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#33 miccullen

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Posted 06 May 2012 - 08:05 PM

Yes I have :) I do wish I had an oxygen stone though. For my beer too. That will probably be my next purchase.

they are nice used mine today, love that thing
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#34 Corbin

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Posted 07 May 2012 - 09:59 AM

I meant to add that I drank my hrdro sample and it wasn't bad. This is intended to be a dry mead and obviously it is not done fermenting so it was still sweet and a little hot. Color wasn't what I had expected either. More of a yellow than the golden color I just assumed it would be. I know that it has many months to sit and that the color will clear and the sweetness should ferment out. Just an observation after a week. Trying to score some 1g jugs and I plan on making a few batches of JAOM Mead this weekend.
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#35 Genesee Ted

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Posted 07 May 2012 - 09:05 PM

JOAM Mead?

#36 MtnBrewer

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Posted 07 May 2012 - 09:21 PM

JAO as in Joe's Ancient Orange?

#37 Corbin

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Posted 08 May 2012 - 04:25 AM

Yes the ancient orange recipe, sorry about that.
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#38 Corbin

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Posted 14 May 2012 - 06:56 AM

So I took another gravity reading last night. 1.010. It is still pretty cloudy though. Yesterday was two weeks in the primary. I plan on transferring to a secondary tonight or tomorrow and prepare it for it's long sit in the corner. Can't wait to start my next batch.
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#39 Corbin

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Posted 15 May 2012 - 05:04 AM

Do youguys think 2.5 weeks is to soon to trnsfer to a secondary? Fermentation appears to have stopped. It is still cloudy so yeast is still in suspension so I aasume it would still be working to clean itself up for the next few months. Would you guys let it sit or transfer?
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#40 armagh

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Posted 15 May 2012 - 05:11 AM

Do youguys think 2.5 weeks is to soon to trnsfer to a secondary? Fermentation appears to have stopped. It is still cloudy so yeast is still in suspension so I aasume it would still be working to clean itself up for the next few months. Would you guys let it sit or transfer?

Not too soon, IMO. If the fermentation has slowed appreciably over a few days, by all means move to secondary.
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