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Based upon reading a ton of forum posts and my own experiences in other foodmaking endeavors, my theory is that most blunders are the result of making the fermentation process more complex than it need be. Meaning that if you simplify, simplify, simplify, your chances of messing up drop to...

I'm firmly convinced that all the cases of failure arise from people overthinking the process. Humans have been making alcohol for 10,000 years. It ain't rocket science. If you add too many steps you'll just mess it up. So here's my tip: Follow the directions on the package. 50ml warm...

yes yes, I've heard the whole "if it ain't exactly the recipe then it ain't JAOM." As if the creator somehow landed upon the perfect recipe that, if followed exactly, turns out a fantastic mead and, if not followed exactly, turns out cr@p. I somehow doubt that. I think it's popular because...

Sounds like you had some bad yeast. I've done 3 batches and never had a problem, never used energizer or nutrient, just raisins torn in half. If it's not bubbling slightly when you rehydrate then something's wrong IMHO.

FG is around 1.001~1.002. Some lees have dropped in second container. Balloon still inflates slightly but I see no bubbles. May get down to 1.000 in another couple of weeks. ABV around 14.1% The orange rind is too much. Next time no orange rind. I didn't use the cinnamon stick and...

I've seen a lot of references to D47 and I very nearly used that one. I was afraid the temps would get a little high for it. If I had to guess though, of all the mead reports I've read online, I've seen D47 used more than any other Lalvin. Don't know why that is...

And I always top off the carboys with a little bug spray.. keeps the critters out ;)

Sort of the Madeira of mead eh?

Here's my ghetto-ass setup: :eek:

Thanks, the 1118 is a beast but I didn't have enough honey to really utilize it to its full potential. My potential alchy is about 16% but I wanted some sweetness and the 71B maxes at about 14% so it should turn out just about right. Plus after only a couple hours the balloon airlock is...

Racked it this evening, less to get it off the lees and more to get it off the fruit. That orange peel is really powerful.

All right well I used 71B and it's currently at 1.122 OG. And it's not technically a show mead because I added 20 raisins torn in half.

Why again are you guys boiling your honey?

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.

Fleischman's Active Dry. I've heard it'll get up to 14%, it's definitely sucked all the sugar out of this one. EDIT: So I tasted it right now and boy that's pretty harsh. I understand why you'd go with the 3.5lbs rather than 3.0 lbs.. it's extremely dry and the sharp orange flavor is...

After a little over 43 days it's at 1.002! About 14% alchy. Fermentation slowed significantly last week, now there's only a few bubbles left. The liquid has largely clarified, if I move the plastic water jug around and then shine a flashlight through it I can see large areas of sediment from...

After 25 days now at 1.012, somewhere around 12% ABV. :D

Now 1.026 :D

Given that honey is only 80% sugar how could it be sweeter than 100% sugar?

how long are you going to wait?