Recent content by solusveritas

Hey everyone. I started a few batches a long time ago (ranging from 9-12 months ago I'd say) and have kept them in my cellar to age. I put 3 piece airlocks on them, and planned on checking them every so often to make sure they were still full of water and the meads were doing fine. Long story...

As you've mentioned, yeast can be a bit finnicky at times, so it can be tough to figure out an exact SG and know where it will finish. If you want to use more honey, you could try adding it in stages instead of all at once up front. This might take some stress off of the yeast initially. I've...

You could just stabilize your mead with sulfite and sorbate once it dries out, then bring it up to the FG that you want.

There is a sale on concord grapes at a local grocery store, and I was wondering if i could mash them up and make a pyment with them. Has anyone ever tried using concord grapes? Do they make a good pyment?

Yeah, I guess I just need to age it more. 3 months isn't that long in a mead life. Argh, waiting is so hard lol

Ok thanks. Maybe unpleasant wasn't quite the right term, but the taste caught me off guard. I was expecting it to be different I guess. Into the back of the basement it goes.

I racked a traditional mead today and sampled a taste while I was at it. It had kind of a sour unpleasant taste to it. Is this ok? It was started 3 months ago, racked into a secondary 2 months ago, then racked again today. The recipe was 3 lbs honey for 1 gallon. I forget the yeast used.

Thanks for the advice, it sounds pretty helpful to me.

This will be my first attempt at making a mead sparkling. Is there a certain technique or process I need to follow? I have about a gallon and a half of cyser I'm going to try this on. How much honey should I use for this amount of mead? Or should I use corn sugar? Do I add the honey (or...

Thanks for the reply. Now I just need to send my sister back to Peru and get some more of it :D

Ok, thanks. Should I use store bought clover honey then? Is that what you mean by bland, light honey?

I just got some honey from Peru that I really want to make a mead out of. Its got a very distinct flavor. The only problem is that there is only a little over a pound of it. I was thinking about either mixing it with something like clover honey and maybe the Peruvian honey would stand out, or...

A little higher alcohol is no problem, I just wanted to top up and not use too much water. And I'm not looking to backsweeten, so thats not a problem either. Thanks for your input.

I just racked my 1 gallon show mead from my primary bucket to my secondary carboy. I added a mixture of honey water (roughly one part honey to three parts water) so it wouldn't affect the flavor too much. Is this going to restart fermentation or should I be ok? If it does, am I looking at...

Ok, thanks for the responses. I'll just make sure I'm careful.