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It might have been that it never worked. As the only one it has "worked" was my redcurrant mead, but I also filtered it through a 1-2micron gravity filter. My skeeter pee and still ginger beer became bubbly in the bottle. I'm not risking any more brews with that. Before this I used a powder...

Actually my sorbate is bad, even though it's best before date is in December. I had another brew which continued fermenting in the bottle.

It is, but mine has more lemon juice and berries and no pectic enzyme, as I didn't have it. Dragon's blood would be in 12l, 700ml lemon juice and 1.4kg berries.

I don't use bottling buckets, I use fermenters as bottling buckets, so that's why I said fermenter instead of a bottling bucket. But sure, I meant that it is racked into a bottling buck, if you don't have a second fermenter.

Not, if you gently stir it. Oxygen gets in by shaking and splashing. Alternatively you could add the same measured amount of that yeast solution to each bottle.

I've had best luck when I've rehydrated new yeast for 20-30 mins, adding it in to fermenter and stirring well, before bottling. It has given me best and fastest carbonation on a cider and ginger beer. Basically full carbonation in 7 days. Sprinkling new yeast to bottles or to whole batch has not...

Maybe your yeast is bad. Did you buy it from Amazon?

Thanks, I go with that one.

Which is a better name for it. Bloody Pee or a Bloody Skeeter?

Skeeter Blood Mixed berry Skeeter Pee This recipe (and especially third post), but instead of strawberry, I used raspberry and european blueberry (bilberry), and less sugar. https://www.homebrewtalk.com/threads/quick-skeeter-pee-variant-from-wmt.417660/ Skeeter Blood 12l (3 US gal) 1l...

Order them from Homebrew Ohio. Might come via a boat. I'm from Finland and they sell wine bottles in large supermarkets, but they are expensive compared to a LHBS or an online department store chain. I live in a country with a history of country wine making. I'm not from the land down under...

Any kind of hydromel mead would be nice like that

I wouldn't sweeten with sorbitol period. Only 20 grams of it can cause diarrhea and it's half the sweetness of sugar. Erythritol instead is better tolerated by gut, it's 50 grams or 0.66 - 1g per kg. Erythritol is also sweeter than sorbitol, so you need less of it.

That temperature is way higher than what most wine yeasts prefer. It adds stress to yeast and can cause off flavors. I would not brew a wine with that high temp with any of the usual wine yeasts. Are you sure you have 35 inside? No air conditioning? Do you ever get reasonable temps?

I heat my fruit in a big pot to about 70C/160F, with water.

Well, not exactly. Here's what you should do.

3kg in 10 liters gets to about 12% Use a mead calculator to estimate how much honey you need https://gotmead.com/blog/the-mead-calculator/

What I personally do is I add measured amouns of honey or sugar(100g/10l) and taste, until I hit the sweetness level I like, about 1.010. You can just pour it in until it's good to you and take a measurement. I recommend a fining agent (clarifier). If you bottle it straight after back...

Add both of them at the same time after you have racked your mead, stir and wait at least to next day, then back sweeten. Bulk aging is fine, add it with k-meta once fermentation has stopped and you have racked.

Definitely a fining agent for this one to get it to bottle faster.