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Hi all, I'm just about to bottle my mead - it's been aging in the carboy for 1 year now. Here is the general recipe I followed, with slight variations in berries, etc.. https://www.homebrewtalk.com/f80/raspberry-melamel-bronze-medal-winner-2010-great-arizona-homebrew-competition-183027/...

Hi All! So, it's been about a year since starting this batch. I'm ready to bottle now, but theres this strange white stuff along the top rim of the mead. It's kind of like little granules... For the longest time, there was a very small amount of berry residue from transferring it from the...

Thanks - will stirring it have the same effect? I'm not sure if disturbing the lees at the bottom is a good thing or a bad thing. Will that help activate the yeast? A gentle swirl didnt move too much around. Thanks again!

I ended up using EC-1118, just because I'm not able to keep the temp low enough. Except, I'm not sure if i messed it up or not.. because it's day 2 and nothing seems to be happening. Here's what I did (variation from the original recipe) 6.6 lbs of clover honey (3 kgs) 3 gallons of water 1 tsp...

I started a batch of wild berry melomel last night with ec-1118 yeast, and this morning there is a thin layer of foam on top, but no other action whatsoever. Should I mix it up, or just leave it alone to do its thing? Help! (When you say oxygenate.. is that the same thing as degas?)

It's been over a year since the last post, but hopefully someone is still around to answer a quick question! My apartment is often too hot for me to use the D47 yeast ... Normally between 20-25 degrees (70+ Fahrenheit). Can I use a different yeast and get the same flavour? What do you...

Other meads i'm planning on making are: Cranberry Rosemary, and Strawberry Basil

I’m planning on making a few batches of fruit/herb blend meads, and have a few questions about the process. I’m new to mead making, and I’m a bit confused about primary/secondary fermenters, etc… This is what I’m planning on doing for a 1 gallon batch: Apple Thyme Mead :D 1 gallon apple...

My local homebrew supply shop didn't have Montrechet yeast... so while I'm waiting for my lone order to arrive, I'm experimenting with my 1 gallon jug of cider. I LOVE Apfelwein... and though, could i make a caramel apfelwein for something a bit more "dessert" like? Here's what I did...

I have a question about the carbonating process (Sorry if it's already been answered... I couldn't seem to find the info) When you say you add the extra sugar before bottling, like you would when carbonating beer, how exactly does that work? Do you add the sugar directly to the primary...