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Yes I do. It's not my first rodeo. But as I put enough in at the start to reach around 14% I expect it to 'die off' soon. Plus the added sugar 'should' help the yeast wake up a little. Eat some sugar then move back onto its own byproducts. Helping to remove any dodgy comping (edit: compounds)...

Racked this off the sediment last week. Added kwik clear but it hasn't really cleared. Plenty has settled out buts it's still real cloudy. Added around 100g of extra sugar as it will be nice as a sweet wine. And it's bubbling again.

Sorry never updated this. This dropped clear. Carbed up real nice. Last of it was consumed about a month ago. Going to copy the same grain bill tomorrow but little less hops. I went a bit crazy and it was mouth puckering. Not to everyone's tastes. I liked it but was more bitter than...

Thankfully I've only ever had one bottle bomb. And it was a beer that my mate gave me. He primed it with honey coincidentally. There was glass every where and beer dripping from the ceiling.

This is exactly what I've found in the past chippy. Yo think you've stopped fermentation when in reality you've jut slowed it to a crawl. After two months in the bottle you've got champagne

Isn't bennonite just another clearing agent? It's stopping the mead from re fermenting that's seems to be the problem for me. I don't want to hand out potential bottle bombs to my work colleagues. In theory the yeast should be dying off now. But as I say small bubbles are still present. With...

I've got a mead that's cleared by itself. It started at around 1.096 which is 22% sugar (I use a refractometer) it fermented out to dry. That's when I got the hydrometer out just to double check. It read 1.000 bang on. I added half a jar of honey to back sweeten the 4.5 litres worth and while...

It's still very tender. I need to rest it more. Unfortunately I'm still at work. Can't afford the time off

And I've not long finished off this year's crop of peas too! Bugger! Mind you the dog enjoyed the pea pods. Oh well next year.

Racked this earlier. Still a little cloudy. And very dry. Added some nutrients a quater of a pack of restart yeast I had in the fridge and about 150 grams of sugar. Give it a few more days then will rack again and add kwik clear to drop the new and old yeast out before bottling.

My dad told me something g similar when I was younger. To wait it out and get them back when they least expect it. I let one beating go unchecked for a year before I caught the kid by himself and gave him a pasting. But we were 11 back then and the world was a different place.

You wouldn't want to end up sinking to their level. Or worse they call the police and have you charged with something.

Sounds very much like a job for the police that. That's terrible. Some people just have no respect.

I was wearing trainers. The soft flimsy primark type. Had a strimmer in one hand and a slab in the other. Lost my grip. And here we are. I wasn't intending on moving stuff. But again, here we are.

2-6 weeks. But with codiene I expect 2. Ive already spent 3 days cycling and limping on it. Which caused more damage. The boss is picking me up and dropping me off all next week so I should be be to give it some respite.

Also. The fracture clinic I got referred to was full of people wearing these boots. My wife and I put it down to the weather and all the people who must be wearing flip flops n such. personally I'm a bare foot kinda guy. But shouldve worn those boots. Lesson learned.

Still contemplating a brew tomorrow. Jut may do a smaller batch so less chance of me falling over with a boiling pot of wort. Who knew toes were so important for balance until you loose the use of one.

Pic of foot. Note thats shed carpet. Not my house

Also have to wear this sexy boot

Last Sunday I was pottering in the garden. I looked at my steel toes and thought....I'll be ok. I ended up dropping a small 2x1 slab on my foot. Hurt like hell but wasn't so bad. Monday cycled to work and back as normal, Tuesday cycled to work as normal but started to feel the pain...