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Trying my first 1-gallon show mead. I have 3.5 lbs honey, filled to one gal. I have a packet each of the five main Lalvin yeasts. Which one to use? I want the one that's least likely to peter out in the middle.

So I started 8 days ago, did the JAOM recipe exactly except I accidentally used 3lbs of honey rather than 3.5. :( I didn't have a hydrometer so I didn't take an initial reading but my temp-adjusted reading just now was 1.053 SG. I tasted it and wow it's yummy! Like a sort of sweet orange...

I'm trying to make mead-like wines on the cheap, since sugar is so durn expensive these days. I was thinking of using straight sugar rather than honey, then flavoring with honey after the fermentation is done. Would this be close?

So I have my first batch of JAOM bubbling away with the recommended bakers' yeast. However, I recently ordered the 5 different types of Lalvin yeasts. I was thinking of doing 5 different 1-gallon JAOMs, each with one of the 5 different yeasts. Everything else will be exactly the same for...

This might seem like a dumn question, and it probably is, but has anyone ever tried mixing two or more different yeast strains in one ferment? Would it matter? Would the different yeasts fight it out like in West Side Story? What would happen? :confused:

I'm in a part of the world where indoor temps are almost always over the recommended 15-20°C for D47. They're often 20-27°C (70-80°F). However, I see that D47 is highly recommended for average meads and I would like to try it on my next batch if I could. Is this 20°C a hard cutoff or can it...

I see that most experienced people use the same type of glass jug to ferment their mead. I'm wondering why, since with plastic you can discard it after it's done. It seems that glass jugs with narrow tops would be very hard to clean, especially if fruit is added. I saw a youtube vid of a guy...