« on: March 23, 2015, 08:48:42 AM »
Just pull the one off the bbq until you get it refilled. That's what I do.
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Thinking about jumping on that sale from AiH but the lack of the NSF stamp makes me a little nervous. Would it make you nervous?
I completely understand how lack of the NSF stamp could make you feel uncomfortable. I slowly switching all of my ball valves over American-made Apollo 76F stainless steel ball valves because they are NSF certified and the Chinese ball valves are not.
I put together a batch in early August with L47 & Wildflower Honey. I did a SNA, monitored the pH, and reached my target final gravity of 1.010. I just tapped some today 13 weeks from brew day and the mead's hazy and brown.Can't speak to the dark, but the cloudy can probably be cleaned up with bentonite.
Do you guys think this is from the residual honey (this is my first mead I put enough honey in to get above 1.000), not ageing long enough (my first mead under a year old), infection, or some other issue? No off flavours or smells I can detect.
... I am currently looking into the possibility of switching to peracetic acid, which is a no-rinse oxidizing sanitizer that is formed by mixing acetic acid and hydrogen peroxide.