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Sadly no. I polished mine off about 3 years ago :(

I bottled mine a bit earlier than most, it seems. Got the fermenter going on 02/29/08, and bottled on 01/19/09. I had a sip when bottling, but haven't tried any since then until now. I've got to say, it turned out nicely! I get nothing but honey up front, while the aftertaste is pure vanilla. I...

Count me in!

I was checking on some mead I had bottled earlier this year, and discovered that there was mead leaking out from some of the bottles! Since mead takes so long to make, you can imagine I'm not happy at all. Right now, I'm trying to figure out what went wrong, and what I should do. Late last...

I did a raspberry mead a while back, and I left the fruit in for about a month. It had a good fruit flavor to it. I've heard of people leaving them in there anywhere from a couple of weeks to almost a year. My understanding is that it just has to do with how much fruit flavor you want.

I think I might give the FermaidK a try the next time I throw a mead together, just to compare to the ID Carlson stuff. Wow, that sounds like powerful stuff! I'll have to find yeast extract and give that a try as well. Thanks for all the input!:mug:

So some people think the nutrient can be tasted in the mead, huh? I do have to agree with you, BigK, I've used the ID Carlson stuff in my meads and I have yet to taste it. I am curious about other products, though. I just wonder if better fermentation could be gotten from other nutrients. For...

Hey guys, I've got a question. What do you use for nutrients? I've been reading Ken Schram's book, and on pages 54 and 55, he has a table with some formulas for rather optimal nutrients (determined by Morse and Steinkraus). He also mentions that FermaidK uses about the same formula. Does...

I have a question about American 2-Row malt. So I have only done extract and partial mashes before; perhaps when I escape grad school I can get into all grain. Anyway, I made a brew a while back that required 2-row, and I still have a bunch of it sitting around. I thought for my next batch, I...

Racking already? I'm nowhere near that point. I have bubbles in the airlock about every 4 seconds. It'll be a few weeks before I can rack.

New York State, USA Colorado, USA Massachusetts, USA Iowa, USA Nova Scotia, Canada 4 States 1 Province 2 Countries

23 + 1 = 24 ... I know, I'm pathetic :)

That does sound pretty cool! Can't wait to get this stuff started. Only four years to go!:o

I think I'm going to jump on the bandwagon and make some of this too. But my experience with vanilla is that it fades fairly quickly. Will the vanilla flavor be able to survive that long? I've never made vanilla mead before, so maybe the mead part changes things. I do like Red Star Pasteur...

Wow, I have no idea what an so4 meter is, so I think I can safetly say that I don't have one :) It sounds like you are adding tablets much more often then I anticipated. Does it give off any sort of noticable taste (at least, when used in small amounts)? Do you crush the tablets or anything...

So, I've been reading up about trying to prevent oxidation in mead. It seems from looking at other threads that campden tablets will do the trick. But I guess I have a few questions about all this. First, is oxidation an issue with mead? Obviously, oxygen in any alcoholic beverage is bad...

So it's been almost a week now since I pitched the second packet of yeast, and there is no activity at all from the air lock. I'm going to give this a few more days, just to see if anything starts up. But I'm not very optimistic. Ok, so I guess I could go the fruit route. I feel like I don't...

Well, thank you very much everyone! I've racked, and then pitched another packet of yeast. I will give this some time, and hopefully it ferments all the way. I'd really like to keep it to just a traditional mead for now, as it's my first. But if need be, I'll go to the fruit. To be honest, I've...

Ok, sorry to bring this thread back from the dead, but I still have some related questions. I added nutrient and energizer a while back (as I described in my earlier posts), and there really wasn't much of a change a far as fermentation rate goes. I read somewhere that after a point, the...

Hey ALPS, I have a question. Why should I degas before adding the energizer? Perhaps I'm wrong, but I was under the impression that I would degas before bottling to remove the extra CO2 and prevent explosions. And actually, while I'm thinking about it, should I degas the mead before bottling...