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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...

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...

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 know, from what I've read here, that the airlock is NOT a tool to gauge fermentation. I also know that the lack of bubbles in the airlock is NOT an indication that fermentation is not occurring. So, my question would be related to the converse. Is quick and frequent airlock bubble action...

I'm new to brewing. It's something I've wanted to do for a long time, but never got around to. Finally, yesterday, I pulled the trigger and bought some stuff: 5 gallon Primary Fermentation Bucket 5 gallon Carboy Bung and Airlock Racking cane and Siphon Hose Carboy Cleaning Brush...

My name is Jonny Blaylock, I am new to this forum. Discovered this place when googling some questions about fermentation.