Search results

It is 2 years old, made with cocoa and cocoa nibs (cant rightly remember) Lovely colour, taste good!

Would like to bottle some 1 yr old mead as need the carboys How do you add the k metabisulphite to stabilize or do you, we have powder These are 1 gallon jugs that have been racked once so no fruit or anything just some lees at the bottom Thanks!

Batch of chocolate mead cocoa and nibs ( nibs in the secondary) has mold on top in the secondary. There is liquid in the lock and it smells good, made back in sept is in a cool cupboard Can we save this, it was a lot of honey In the cupboard there is sodium metabisulphite, potassium...

Have tried half venison and pork with some maple syrup but they are very dense and dry What recipe do you use? How much do you squash in the meat or do you leave lots of gaps? Thanks

Had no idea this was here (have been hanging out in the mead forum:)) Have made a few farm house cheddar cheeses using 12l of milk Soft waxed it followed by hard wax, it's been aging in a cold 15c cupboard. Went to check them and they each had a pocket of fluid bubbling around under the...

Made a large batch of chocolate mead with some cocoa and cocoa nobs back in sept Have racked it once back in nov and it is sitting in the dark at about 16 degrees c Small floating white patch on top not sure how long it has been there..... Is it ruined.... It's the first time making a big...

can you make a non alchol mead? the recipe online at got mead has yeast in it- so does it have some alcohol are they sweet? cheers

found some cocoa nibs at the bulk store and thought they were recommended for a chocolate mead also have a good 20lbs of runny honey (a little to watery ) does anyone have any recipes for chocolate mead new to this so would need specific instructions (like boiling honey first, when to...

had to restart an unstuck(didnt really start) Joam used ec1118 on the one d 47 on one and 71b 112 racked them this week to secondary the last 2 are nice and sweet but the EC 1118 is pretty dry what is the best way to sweeten without getting more alcohol or it blowing up also how...

ongoing problems with high sp mead aand stuck fermentation! (mostly not knowing what we are doing!) made a batch of JOAM back in sept no idea of osg but did measure!! everything bubbled away for a while and stopped did clear nicely but taste of sweet syrup in March the sp was crazy so...

Made a batch of JOAM back in sept- bubbled away then stopped to stop - the fruit did drop In March got a hydrometer and the reading was 1.111- added some 1118 to it as only thing the store had along with some raisins- it has now gone up to only 1.090? (its been 3 wks since adding the second...

the only yeast at the store was lalvin ec-118 when got it home it says must add to sulfited must! dont know what that means was going to add it to honey, cherries, a few raisins and water? or should i just throw in some fleischmans yeast a la modified JOAM? its cooling as we speak!

got some honey left over from last yr- opened pail today and it has a fermenty smell- could it still be used for mead (assuming it is heated and pasturized first?) thanks:o

Made a batch of this 4 months ago, bubbled away nicely, seems to have stopped but never cleared (house is pretty cold...) Racked it today the sg is 1.14 potential alchol is 14% have no idea what this means?? didnt take a sg at the beginning.... smells good... is it safe to try...