MedsenFey

Recipes 

Whatever carboy you use, it needs to be topped up fully. After fermentation is done, you need to keep air away to prevent oxidation and to lessen the risk of spoilage. In your case, with an ABV of 17%, spoilage is much less of a concern, and meads are usually less prone to oxidation, but I'd still top up just to make sure.

You can toss the cinnamon in whole.

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"Our results are merely the result of carefully managing the transformation of bee spit into yeast excrement."
--- Wayneb

shanes66charger

Recipes 

ok well ill use a five gallon carboy then..................assuming just top it off with some boiled/sterilized water and fill it a few inches from the top and use an airlock?

How long would you suggest leaving it on the cinnamon and appples?? Once I rack it off of those.......I'll likely leave it till september before I bottle.

Kauai_Kahuna

Recipes 

Maybe I'm the only one here, but Cote des Blancs has always been a monster for me taking anything fed to it to very dry just depending on giving it enough time. For that reason I have not used it very often unless I'm looking for a long ferment that will never really end.

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In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.

shanes66charger

Recipes 

nice info to have lol.....
I will drinking some of this labor day weekend.........But will be letting the rest sit for at least another year so I'm hoping the flavor comes out a bit more over time as mentioned above! The honey we used was a very light colored honey but seemed to have good flavor so I'll keep my patience!

thanks guys!