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Heres the Brother Adam Mead Making web site: http://www.pedigreeapis.org/biblio/artcl/FAmead53en.html

So I'm looking at Brother Adams missives on mead in which he casked his honey in oak barrels used for aging sherry for seven years before he uncorked (unbunged) and served. How, pray tell, do we replicate that?

I am only doing one gallon batches until I get the process down better. I rack my secondary into a slightly more than one gallon ice tea container with a spigot. Makes it easy to gently decant into 12 oz beer bottles and cap. I wait for the lovely color when I pour. The mead doesn't last too...

Even early beekeepers used the whole hive ( from woven skeps http://en.wikipedia.org/wiki/Beehive) and sacrificed the hive each year. So in addition to all the goodies mentioned above, there were probably lots of bee parts mixed in as well. Probably lots of nutrients! They used smoke to calm...

FYI, today was Mead Making Day, mates. I started a standard Old Joes, a traditional with Trader Joes Mesquite and K1-V1116, and a local varietal acacia traditional also with K1-V1116. My baby hydrometer sez: > 1.080 for all three. Guess that'll have to be close enough for OG for me! Thanks...

So cheap bastard that I am, I am unwilling to waste the amount of mead in a gallon batch that it takes to check SG a few times. I got one of the tiny (4") hydrometes but it doesn't really have the specific figures esp at 3 lb/gallon batches. Any suggestions, mead mates?

Thanks for the correction, Fat Bloke. An erudite and edifying essay as always. How cool that you managed a fieldtrip to the Abbey! I might try to order the D21. Our deep well water is reeeeally hard and minerally, so I alway use a jug. I'll be interested to see if distilled makes any...

So I'm about to embark on Batch # 13 and thought, for luck, I'd try a traditional, a la Br. Adam of Buckfast Abby. There is a nice essay he wrote on Mead :http://www.pedigreeapis.org/biblio/artcl/FAmead53en.html, that I will try to follow as best I can in the American SW. General Recipe: 1...

Finally found a recipe (several actually) in Schramms book that list yeast nutrient and yeast energizer in his show meads. I guess if he thinks they're okay, they must be okay. Cheers! AZhornedtoad.

Not to steal the thread. I'm a newbie and can't find the answer here or any of the books I've purchased. Are yeast nutrient or citric acid legit additions for show mead. Or just honey/water/yeast? Thanks all. Love the forum!