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The staggered yeast nutrient that mike talks about is a very interesting strategy. Anyone have any experience with this?

+1 on the podcast. I like the idea of the caramel syrup backsweetener

Not that is determinable by my palate. Its a sweet dessert mead with cinnamonn apple aroma in the nose, fruity apples and lemon taste up front and finishes with a caramelly and vanilla sweet after taste. I plan on using high quality raw cider, clover honey, cinnamon stix, nutmeg, and a strip of...

The boston lager is a Solid beer. Octoberfest is my fav tho. I have been to the brewery in boston and it was a great experience. Ended up talking to the tour guide for 30 min after the tour about home brewing.

Its an amazingly delicious mead that sells out within a month after its release in october every year. I was lucky enough to receive a bottle for xmas last year, but at $35 a bottle and considering the difficulty in finding it I would love to be able to replicate it (or come close lol).

I believe its just more sediment settling down. Pretty normal with my experiences. How long was your primary?

One of my favorite commercial meads is Apple Pie mead by Drake Brothers Mead here in columbus, Ohio. I have never brewed a cyser with apple pie type traits (caramel, vanilla, cinnamon, nutmeg flavors) and i was wondering if any of you fine brewers had any recipes you would like to share. Thanks...