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All of the JAOM I've made tasted like pee, literally, it was really bad. I've saved a bottle to to try in another year and maybe the ancient mead fairies will make it taste better.

Do you have an update Goofynewfie? Just wondering how your turned out, I just chopped up a ton of strawberries for a five gallon batch I'm going to start soon, mine turned out great, I was making it for a gift, and the recipient shared it with a bunch of her friends at a party, they all loved it...

Use it for back sweetening a still cider

I just attach my cane to some tubing and use a straw to start the suction. Just sanitize our hands, stick a straw in the end, pinch the tubing around the straw and suck, or use another small piece of tubing. Just so you don't get any mouth germs on the end. I had an auto syphon, and it was...

I have three liters of still cider bottled to drink first so I'm in no rush to crack open the carbonated stuff, I thought of leaving them for a month or so

Hahaha cool pic!

Yeah it was sitting in secondary for quite some time, and pretty clear,oh well carb or not it still tastes good lol

What about using puffed millet?

Ok sweet thanks

Bottled my first [B]carbonated[B] cider, what temp do they need to be stored to carbonate, i have them in my basement right now, it's around 60 in there is that ok? Or is it too cool?

Looks great. If my brewing lineup wasn't so long, I'd make this right away, just have to much summer fruit to use first.

What happened with attempts numbers one and two?

Well I couldn't get the mint I wanted, so I bottled it as just hard limeade, I added one tin of limeade and one tin of water at bottling to add some fizz, it tastes quite dry and very tart, so I mix it with juice, in fact tonight I added half pineapple juice half limeade and it was so good, I...

You could rack to a bigger bottle and top off with more juice

I usually only add a cup or so to my cider per gallon

Honestly best way is to go to a hardware store and buy some tubing. For sanitizing you can buy some sanitizer or a ten to one water to bleach, but it has to be rinsed very well.

Cool cant wait to read your findings

I would wait a bit, no rush with the first racking, and don't bother back sweetening until you are ready to bottle, your Chamagne yeast will just ferment that out as well, rack into secondary and give it some time to clear and drop more lees other then that your recipe sounds great, hope it...

You might have to go ahead with your plan and just crack a few open to check carb and then bottle pasteurize.

I made a cranberry pomegranate mead and a Pom cran cyser both came out quite sweet but really good.