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Thanks guys.

I have made four 5-gallon batches of mead over the last year and a half, all at separate times. Used different recipes for each. Two of the batches are still aging in bulk. One of the batches is half aging in bottles and half already drank, and the remaining batch, the first batch I brewed, is...

Oh, and if I do this, should I toss in a few ground up campden tablets, which I never added at the initial stage?

First, if any of you guys are members at Gotmead.com and read this same thread there, I apologize for the double bombardment. I trust both forums and like to poll the expertise of both. That being said... I thought I started with a gallon of honey, but it turns out it was only 10 lbs, and...

Thanks for all the info/tips/help, Golddiggie. I truly appreciate it. In answer to your question of "was I going for 11% abv" - I actualy didn't have a plan of what I was going for. This is my first batch of anything, ever. So I followed a basic recipe I found online, used cheap honey, and...

Wow, thanks for all that info. I read the whole thing from start to finish. Appreciate the time you put into writing this up. Thanks. Very helpful.

I made a basic honey/water/yeast mead. 1 gallon honey, 4 gallons water, some yeast nutrition, and a packet of yeast (forget what yeast specifically, but one intended for mead). If I were going to rack multiple times, each time lees settles on the bottom, would I need to ad camden tablets or...

I was only planning on racking to the secondary once, then letting it sit for couple of months before bottling. Why do you say not to bottle until it is clear? And why rack multiple times? I'm not being a smart ass, I literally want to know, since I'm new to this. Thanks.

First, After primary fermentation of the Mead is complete, when racking it to the carboy for secondary fermentation, is it generally acceptable and/or expected to taste the Mead? Obviously I'd have to be sanitary about it. But that aside, is there a reason not to? Thanks...

First, I am an ale drinker. I like lagers too, but I prefer ales. Second, I am and always have been a dork who is obsessed with all things medieval, and so would like something along the lines of a medieval ale recipe. Third, I like my ales on the dark/bitter side. Fourth, when I pour this...

I've lived in Texas my whole life, and I've never used the greeting "Howdy." lol I think you Brenham area folks are a little more country than use Houstonians.

Wait wait wait wait wait. ... you can make a coffee mead? Time to look up that recipe! Funny thing is, I was just wondering earlier today if you can brew stuff with coffee beans or grounds.

Don't get me wrong, I don't think it smells bad. It smells great! I used to cook Indian food at home, and when I'd make the naan (Indian flat bread), the dough would smell like this. It's a delicious smell, but I just want to make sure it's normal and not an indication that something is growing...

Thanks, Matrix. New question, guys. I assume it is normal for the air coming out of the top of the airlock to smell kind of like bread dough, since it is yeast that is working in there afterall. Is my assumption correct?

Matrix4b, Firstly, didn't know about oaking. So...basically, after it's in the secondary fermenter (carboy) for a month or a couple of months (or when it starts clearing) I should toss some oak chips in there? Please give me some details on this, as it is a new concept to me (as is a LOT of...

I've got an auto siphon racking cane. Thanks.

Ah, thanks. Yeah, I found gotmead, and registered there too. Read the whole newbee guide from start to finish, before you posted the link. But thanks anyway. So, when you (personally) brew Mead, do you cook the must at all? Or you just pour the honey into the water and add the yeast?

Cool, thanks.

Caleb, Where do you buy your brewing supplies, if you don't mind my asking? De Falco's was the closest place I found, and it's near the Astrodome.

Thanks. Why did I pasteurize it? Simple, honest answer is: the majority of the recipes I found online said to do so, as did the local expert at De Falco's. I'm new to this, so I didn't question. I will definitely check out the Gotmead forums. Thanks.