Search results

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...

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?

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.

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...

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...

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...

I keep my mead downstairs on top of a shelf while it ferments and clears, but I bring it upstairs when I rack it. I try not to slosh it around too much but does moving it up and down the stairs pose a risk for oxidation?

I've been hearing a lot about the staggered nutrient addition method and I had a couple questions. First, when is the fermentation midpoint? I looked around and all I could find was the formula (OG+TG)/2 but I don't know what the TG refers to. How do I find it? Second, I've heard that in...

This is a very amateur question, but after I rack my mead into another container, what do I add to top it off? I've been using water, but will that just make the final product taste like watered down mead? Is water ok to use, or is there something else? Thanks

When making a melomel, it seems in most cases that all you want is the juice from the fruit. So with that in mind, I was wondering if instead of putting the whole fruits into my fermenter, I could use a juicer on the fruit and use just the juice that it yields. Also this would seem to make...

i want to make a lower alchohol mead that is ready to drink faster than average. could i use beer yeast for this? if so, what kind would be good to use? thanks