Recent content by Kalium

Hah, quite right. Depressurise, and then syphon and bottle with bottler. That way I save on CO2, and I suspect I will avoid foaming issues.

Hmm, you bring up a good point.

Not if you use sulfites and sorbate. You force pressurise it in the keg afterwards, and then bottle.

I'm wondering whether or not it's possible to install a tap (like the one in a fermenter) into the bottom of a corny keg, cool it to near 0c, pressurise it to 2-3 volumes of co2, and then bottle it with a 'blue bottler' (same as if I was bottling from the fermenter). At this temp a lot of CO2...

Mate, just water and honey :-) I started adding a bit of nutrients and/or fruit once I read enough to realise that it needs some food.

Oh I am glad I am not the only meadist around then :-) So far the wild yeast batch has none of the vinegar tones in it (unlike my commercial yeast, which is kind of like rocket fuel at the moment...). It took about a week for it to get going. Daily stirring is involved. My first batch was also...

Hi all. I've just entered the world of mead making. I currently have two batches going (my previous and first batch got drunk after about 7 weeks...), one that is just using wild yeast from the honey, and another with some bought yeast (sn-9). I have also used drasticly different honeys in...