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So it has been a long while since I last posted here. I apologize for not keeping up. In the time I was not on HBT, I have developed a pretty awesome meadery in Oregon with a college friend of mine. The latest completion of mine was a Spiced Chai Mead, and is absolutely fantastic. :tank...

Ingredients so far: 16 lbs Tropical Blossom Honey 10 lbs Champagne Mangos Enough Fresh coconut water to fill 5 gal. (from young coconuts) Any thoughts as to which yeast I should use? My goal is a high ABV, semi-sweet melomel. Also what nutrients I should use of any, and possibly any other...

So I soaked my corks for about 30-45 mins before bottling, and after about 3 weeks I get little bits of cork floating in my beautiful Cyser. Not that its totally detrimental, but it is rather annoying. Should I have soaked longer? Soaked at a specific temp? What did I do wrong?

SG 1.100 and EC1118 does not seem to want to start secondary fermentation. What kind of nutrients should I be using for this Aztec-inspired agave drink? I was using a "Fermaid K" nutrient rather than pectic enzymes..should I be using the latter? Any suggestions to get it started?

I am working on stabilizing a 7-gal batch, and I've largely ignored it after measuring a FG of .995 (OG 1.167). I finally decided to take a peek at it after a few weeks, and I'm seeing little bits of raisin that I think I missed when racking. I shone a LED light on the floaters and they seemed...