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Thinking about using some fresh picked Mulberries for a gallon or two this year. I will prolly go with Ken Schramms idea of simply adding them to the mead after stilling and into a bag in the plastic fermementer, but unsure of the quantity I should go for. If you have made Mulberry mead or even...

Ok, so Ive been seeing alot of new oak barrels offerd on ebay with the 3 liter being most common, so my question is: What mead would benefit the most from oak aging..all? some? I commonly make bluenberry, JAOM and some varients plus show mead and Apple Cyser...so which of these would get the...

My apple cyser has fermented out pretty dry and Id like to backsweeten it a bit...More Apple juice or more Honey do ya thing folks?

Well the new apple cyser is coming up to its first racking. Now I used Ken Schramms recipe for his "fall bounty cyser" and it didnt call for pectic enzyme so it didnt get added to the primary ferment. So now, knowing that I would like as clear a final product as possible, and of course Ill give...

My first attempt at a Cyser is going beautifully at the moment. Im using Ken Schramms recipe "Fall Bounty Cyser" However, Ive noticed he mentions nothing about fining it or using sparkaloid for a clear end product...now this may be a silly question but since its my first cyser I thought Id ask...

Im going to attempt my first apple cyser. I just refridgerated 4 gallons of fresh pressed (last night) apple juice. How long will it last refridgerated? Should I go ahead and pastureize it by simmering and then re-refridgerate or start the batch immediatly? Im very concerned with the sanitary...

After having made quite few successful batches of JAOM, Ive just made one that now, at the 2 week mark is being very sluggish. It never really was at quite the fever pitch the other batches were at this point. Now Im getting a bubble every 15 seconds or so almost as if it were a "Show" Mead it...

Im posting this as a curiousity on here...he is using yeast found in amber...LOL! Id love to get some and try MEAD with it of course!!!! Ruger12pk Gallery: The Making of a Prehistoric Brew | Wired Science | Wired.com :mug:

Im thinking of trying the recipe below. Also I will add some yeast Energizer along with the Nutrient. I figure on brewing 12 cups of good Folgers smooth instead of the dark roast stuff and simply mixing in *4* pounds of honey for sweetness and then use kv-1116 to give it a kick. However I was...

Im turning out a 5gal batch of traditional which will be finally racked into the seconday. To this I will be adding 5 pounds of blueberries for just a few days. Is it prudent to add Pectic Enzyme at this stage?

I have two batches of mead going at present...one is 1 1/2 month old traditional with Lalvin D-47. The other is a newly made JAOM made with K-V1116 yeast. Now my question is that after I made the new JAOM today I had about 2 quarts of must left over (because of the volume of the oranges) which I...

I ran across a link to a carbon filter tool to remove yeast and lees. Is this a useful tool or are there better alternatives for final filtering prior to bottling? CarbonSnake Filter System :: Midwest Supplies Homebrewing and Winemaking Supplies :mug:

I conjoured up a batch (5 gal) of JOAM using K-V1116 and now after a month its slowing on the fermentation. Now the question is...from the looks of it Im showing a good inch of lees on the bottom. Since Ive used this higher abv yeast, would it be prudent now to rack it off the oranges and the...

For those of use with no way to measure a gram of sparkaloid..Im needing to do a one gallon batch...I got the powder and How much in teaspoons or less do I need for this little operation?

Ive heard a bit about step feeding and sugar breaks....I really have no idea what the deal is and how to impliment it in my own mead making attempts... example: a line quoted from a recipe: Step feed at 12 hours, 1/3 sugar break, and 2/3 sugar break Means nothing to my tiny brain...and it...

I was just sort of Mulling over the idea of backsweetening a batch of dry mead with more honey, when it occured to me that I dont really know the whys, when's, if's and how much of the procedure at all! If there a certain to do it? Im going to assume its when its finally still or you physically...

I was wondering if a muslin brewing bag would work for straining oranges, cinnamon sticks and raisins for JAOM? Granted prolly not the sticks but what about keeping the rest of the organic mush out of the Mead before clearing? Bad idea? Good? Indifferent? Not needed? Silly ass question!?....LOL...

Ok first the original recipe then my question..which will prolly be the dumbest ever asked on this forum...LOL 1 gallon batch * 3 1/2 lbs Clover or your choice honey or blend (will finish sweet) * 1 Large orange (later cut in eights or smaller rind and all) * 1 small handful of...

Quick question, I just racked off a 3 week 1 gallon batch of mead. Its been about 3 days and I have a small amount of lees already showing. Will I need to rack this again or just let her age to clearing? Im still getting one bubble every 5-10 minutes or so give or take...real slow but still...

Im going to make my first 5 gallon batch of Mead here shortly...Should I use one or two packets of yeast? I plan on using K-V1116 yeast. I thought about trying JAOM as a first big batch. Advice? Ideas?