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I have only made a couple batches of beer, and I have never quite been sure about the wort going from the kettle into the primary. I've not seen this referenced before, though I am sure someone has asked somewhere. The batches were steeped grain and LME. At the bottom of the kettle after...

I started a batch on Sept 1, 2012 that has recently just started fermentation again in the carboy. This was a complex process on this batch. Started it as a 2 gallon batch to be split for different flavors (one plum and one chocolate plum) Originally started at OG-1.122 and went to 1.000...

I was curious about re-bottling mead into smaller beer bottles. For example, say I have several wine bottles filled and aged ready to be enjoyed, then decide I want to move some into beer bottles for entering in a competition. Will this work easily or are there complications I need to...

Finally got my yeast test underway that I had hoped to start 2 months ago. Oh well, better late than never in this case. I wanted to try different yeast just to broaden my horizons on what to expect with different flavors that may come from them. I started my base test doing a traditional...

I am looking to do a test batch of 3-4 1 gallon meads. I have two options but I am not sure which will be the most educational to do first. Option A is to use a different honey in each batch but keep the yeast (and everything else) the same. Option B is to get all the same honey but...

The grocery store had some orange blossom honey on sale tonight, so I picked up a 7 pounds. I have not had a chance to make a batch of mead with it before and thought it would be fun to use something other than wildflower. Before I started it, I wanted to see which yeast people have had...

I typed in tea into the search and it came back with no matches, so I figured I would start another thread. I have a 3 gal batch of traditional mead that I would like to add some tea to. I have seen threads on here before about it but I do not remember how much most usually add and if it is...

I recently racked a batch into a secondary. It was tasting really good so I thought I would share. I call it my island punch. I'm sure there are similar recipes, and I would be curious as to how they finished up. 1/2 gal orange juice 1/2 gal pineapple juice 4 lbs wildflower honey 1/2...

I am not fully sure what oxidized mead looks or taste like, but one of my meads does not look like it is doing the right thing. This mead is a vanilla oak mead. It looked very clear dark gold color and tasted pretty good at about 5 months age and was stabilized. It is now 9 months old and...

Try typing this all out again and hope the site takes it Reading another thread, I started thinking about bulk aging based on some comments made about Co2 and O2. When is it ok (if ever) to use a solid stopper instead of an airlock during bulk aging? I have several meads that have been...

I have a mead going now with sugar plums. (not the candies but from the fruit aisle). However, when I try to search for them as a type of plum, I can't get much. Does anyone know what type a sugarplum is or anything about them? do they have more sugar than other plums or some other noticeable...

Where I live does not have indicidual hot/cold AC. Last night they switch the complex to heat and my place jumped to the low to mid 80s overnight from upper 60s. Will that hurt my meads that are going if they are at those higher temps for maybe 12hours? Some have been stabilized and are...

I am doing a port wine kit and in the instructions it calls to stabilize and then add the clearing pack (Chitosan I think). At that point it says to stir vigorously to bring all the sediment back up into suspension or it will not clear properly. Do people stir back up their mead or is this...

Is there any benefit to making a show mead instead of just a traditional using nutrients other than entering in competitions?

Since I go over to friends houses with kids, I wanted to try a rootbeer. However it is not carbonating and I am not sure what I am missing. I followed the recipe included exactly I thought. 1 tbl of old fashioned rootbeer flavoring 1/4 tsp red star champaign yeast 2 3/4 cup sugar, white...

Puttiong fruit in the secondary vs primary has been commented on in various threads, but I do not remember seeing a thread specifically on delaying in the primary. I understand that by putting fruit in the primary at the beginning can cause the flavors to be lost during fermentation...

Hi. I know how using OG and FG gets you an ABV value. What is confusing me is when you add fruit part way through the process, and how that would affect the SG since it is not taken into account on the OG. I have a batch with wildflower honey that is 1.75 gal. It had an OG of 1.000 on June...

I just started a new batch of mead and I am not sure if I should add more water to it to bring it down a touch for the yeast to work well. 1.5 gal batch: 1 gal water 4 lbs wildflower honey nutrients & energizer Red Star Montrechet yeast OG came out to 1.134 Will that be too strong...

From reading on here it seems a lot of mead makers here do a 1 gallon batch and some do larger batches. Right now I have several 1 gal carboys which I have my first meads in. I was looking at getting some 3 gal carboys for larger batches as I am concerned about the 1 gal size being too small...

I have a couple of the chimay beer bottles that use corks and wires. Since I only have a couple to try, I do not want to buy a corker that would work with them. My LHBS has some mushroom corks listed that do not require a corker - just wet and insert. Will those types of corks work with the...