Recent content by MASKAmead

I'm going to be moving to San Antonio soon and I was wondering if anyone could recommend a wine yeast that works well in the area as I assume the hot/dry climate is going to call for different yeasts to get an ideal fermentation than what I've had success with in the PNW.

31.1+2.5 gallons vanilla hydromel= 33.6

I am considering trying to make a hydromel/beer hybrid (don't know what to call it) and I have no interest in dealing with actual grains to do so. I am wondering if anyone has experience with this type of brew who could give me an idea of what sort of ratio of honey to malt extract might be...

Yeah that sounds about right. I'll leave it a year and see what happens. Thanks I would never have thought of diluting with another brew.

I have made a plain hydromel before and it was lovely but I recently bottled my first full strength mead and I am tasting a strong bitter flavor (not so strong as to make the mead undrinkable but not pleasant at all). I am a bit concerned by this and my only theories are that the chopped up dry...

I am not experienced but I see a ton of small bubbles when I open the container and look at the liquid itself. It's also only been 2 days since I started the brew and mead will typically take a minimum of two weeks (likely more) with the gravity I used. With all the gas I see being released I...

I just started 5 gallons of mead (one of my first brews) and it was bubbling away until I attempted to remove the gamma seal lid to check for fermentation bubbles in the liquid. at that point the airlock bubbles stopped which I took to mean there was no longer pressure in the bucket. The...