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I've never intentionally carbonated mead, I think you would need to add sugar/honey while the yeast is still active (before reaching it's tolerance, or clearing completely), and bottle condition. If you let it clear in the carboy, it will be still at bottling like mine was. I say...

I have 5 in Secondary (my first Big-batch), going to start another test batch probably next week (Lemon, Version3), possibly do a 5-6gal Cyser once my local cider starts running. 683 +5 = 688

you're welcome, let us know how it goes. when I was just getting started I did a lot of reading on this forum and a couple others, happy to pass along some of what little I know. good luck, I really enjoy how this tastes at a year old, I don't think it's going to live long enough to reach two...

Oxidation is not really a concern with step nutrient additions since you are adding them during the active phase of fermentation, adding oxygen during the active phase of wine/mead fermentation is actually a good thing as the yeast need Oxygen and the Nutrients you are adding, in order to...

yes, this recipe is for 1 gallon, as it was, I bought out every bottle of tart cherry juice my store had (I've since found a store with a really good supply and I'm aching to make it again on a larger scale). out of the 4 batches of mead I've finished, this is by far the favorite of every who...

Thanks, I guess I should have clarified that if I were to do this a third time, I would try subbing out the yeast with 71B instead of Champagne, that would be because I picked up 71B at the recommendation of another forum (and liked how it worked out with my cherry melomel). if I were to try...

according to wikipedia, the respective boiling points are 148º F for Methanol, and 173º F for Ethanol. on paper, I think the hard part would be finding an effective temperature control for an electric stove, but whether or not it would do any good is still unknown.

how well does the peppermint come through? and how long did you have the mulling spices/Peppermint tea-bags in before sampling?

Semi-Dry Tart Cherry Melomel: 3Lbs. Clover Honey 3 Liters Organic Cherry Juice one packet of Lalvin 71B 1 Tsp. Yeast Nutrient (staggered additions of .5tsp on day 1, .25tsp. on day 3 & 5) Water to 1Gal. ------------ Rehydrate yeast in a half cup of warm water, with .5tsp of yeast nutrient...

Blueberry Melomel: ‎3Lbs. of Orange blossom & Clover Honey 2Lb. frozen Blueberries 1tsp. yeast nutrients 1 pouch of Red-Star pasteur yeast Water to 1Gal. ------------ Thaw 1Lb. of frozen Blueberries and mush them in their bag/container. Rehydrate yeast in a half cup of warm water...

my first ever mead, made up after doing a bunch of reading. Recipe for ~1 Gallon: 3Lbs Wildflower Honey Juice and "Zest" of 4 lemons (more on this later) Redstar Champagne yeast 1 Tsp. yeast nutrient. Water to 120 Oz. ------------ start by rehydrating the yeast in about a half cup of...

this is a theoretical question so please feel free to tell me to remove it if I cross a line. but since Methanol has a lower vaporization point than Ethanol, would it be possible to (for lack of a better term) cook or 'pasteurize' the already freeze-concentrated AJ to get rid of methanol and...