Originally Posted by allthingsgiant
Yeah, I'm not sure I did all the additions. I know I beat it up pretty good the first week with a drill whip, wanted to see what the "RONCO" method of mead would turn out to be. So it goes. I'll just have to age it longer, which isn't a bad thing considering homebrew goes quickly around here...
RONCO method..... excellent analogy
It's one of the reasons that members both here and at Gotmead, who are based in the US, suggest making 5 gallon batches (US gallon that is).
Though it's more about the historic availability of the glassware and the history of having "office water coolers".
Here, it's often 1 (imp) gallon batches, because of the historic availability of 1 gallon glass "demi-johns", that were used for cider (hard cider) will into the 80's.
Either way, it's easy to work out how many 750ml wine bottles you're likely to fill from a batch. Also, smaller batches tend to keep the cost of producing down (3 to 4lb honey per gallon - instead of having to shell out for between 15 to 20lb of honey in one hit.....)
If you get through your home brew quickly then of course, it would make sense to make 5 gallon batches, or even more. Then once you've got 4 or 5 batches on the go, you should never be short of something to sup!
The only thing you've really got to allow for is a minimum ageing period....