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Oct
27
comment Is it necessary to heat honey when using it in cider?
Pasteurization is done in commercial honey to remove small crystals that will accelerate the solidification of the honey if not removed. Crystallized honey is more likely to spoil (ferment). Unless Dale is getting his honey from a farmer's market, it has most likely been pasteurized, but not to remove yeast and bacteria, though most (except the Clostridium botulinum spores) are killed during the process. see forums.gardenweb.com/forums/load/bees/msg052259046537.html for example.
Oct
27
comment Is it necessary to heat honey when using it in cider?
This is what I do with both honey and sorghum when adjusting the OG.
Oct
27
answered What exactly should I measure while brewing?
Oct
13
comment Lots of trub affecting specific gravity readings?
Suspended particles do (what I wrote) and non-suspended particles don't (what Denny wrote). The key is the use of the word trub that normally refers to unsuspended particles. Adding matter to a volume of a liquid increases its density and therefore its specific gravity. So the issue as I thought you were asking is not if the trub effected your FG (what Denny is referring to) but would what becomes trub effect your SG. If this is what you were indeed asking, the answer is yes it can.
Oct
13
comment My mead is too sweet and stopped bubbling. Recommendations?
Thanks for the link, Atom. Since I teach chemistry, I'm always looking for cheaper sources of equipment.
Oct
13
comment My mead is too sweet and stopped bubbling. Recommendations?
Or another potential method (based on what I know as a chemist and a decent chef) would be to melt the chocolate and slowly add everclear or good vodka until "soupy" at room temp, then add this to your mead. Two advantages: choco won't settle out and you up the ABV in the process :-). But I haven't tried this one yet in mead :-) (have used it to make a bittersweet spiked choco eggnog).
Oct
13
comment My mead is too sweet and stopped bubbling. Recommendations?
chocolate is soluble in alcohol to some extent (you've probably seen chocowine before). The choco mead that I had was warmed and blended while warm with melted choco (start the mead in the blender at high speed, then very slowly add the liquid chocolate as a thin stream to insure mixing, until the mixture is at the desired balance of sweetness and choco flavor, doesn't take much using high cacao choco). The other method uses choco nibs (These are bitter with intense choco flavor) in a secondary and letting the mead age over the nibs for several weeks (was on a tour of a meadery in CO).
Oct
13
revised How do you blend your meads/wines?
added 544 characters in body
Oct
13
comment How do you blend your meads/wines?
Not really (threshold). I'm a chemistry prof and what I wrote above is the science. Brewchez is correct in the comment about layering. Layering shots is a prime example of the effect of spec grav, but in what you are asking doesn't apply. Elevated temps increase the ability of the molecules to mix and stay in solution.
Oct
13
comment How do you blend your meads/wines?
Temperature control is the key. Keeping the temp between 70 and 100 F for a short time will avoid any negative effects. These temps are well below the boiling point of the flavenoids that give the mead/wine flavor.
Oct
13
answered How do you blend your meads/wines?
Oct
13
revised My mead is too sweet and stopped bubbling. Recommendations?
added 161 characters in body
Oct
13
comment My mead is too sweet and stopped bubbling. Recommendations?
good suggestion about the pH. Sometimes this factor is forgotten when trying to figure out why fermentation stops early. Flynn Scientific makes a cheap (most cost over $100) and accurate handheld pH meter that I use. See ( flinnsci.com/store/scripts/prodView.asp?idproduct=17142 ). Or an aquarium meter can work but is less reliable for brewing IMHO (see ebay.com/itm/… )
Oct
12
answered My mead is too sweet and stopped bubbling. Recommendations?
Oct
12
comment My mead is too sweet and stopped bubbling. Recommendations?
the FG you state should allow champagne yeast to continue (I usually start at this spec grav and I use cote des blancs or premier cuvee and end at 1.009)
Oct
12
comment Effects on homebrew from Fluoride in tap water
that's the primary concern about fluoridation, that there is little control of the concentrations. To inhibit lipase, the concentrations are low enough to what would be found in treated water (that was the point of the research).
Oct
12
comment Effects on homebrew from Fluoride in tap water
me ... I just filter it out and drink more wine and cider to get the heart benefits I'm missing :-)
Oct
12
comment Effects on homebrew from Fluoride in tap water
and reduces dental infections that have been linked to heart disease in adults and tooth/gum loss in children
Oct
12
revised Effects on homebrew from Fluoride in tap water
added 363 characters in body
Oct
12
answered Effects on homebrew from Fluoride in tap water