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Hi all! Any advice would help. I have been making mead for about 5 years now (maybe 20 or so batches). I made 2 batches last fall, one in October and one in November. One is a traditional mead fermented with D-47 and the other a ginger mead fermented with EC-1118. Both are on there 3rd racking...

I have a traditional mead in secondary. when I transferred it I topped it up an inch below the bung. I thought it was done fermenting. I used d47 and was making a medium sweet, it was supposed to stop at 1.010 but after I transferred it I noticed it was still going. I took a reading and it was...

This is my first melomel. I based my recipe off the mambo in your mouth recipe in "the compleat mead maker" by ken schramm. The only difference in mine was the combination of berries. I have a total of 10lbs of berries in it. I used 12lbs of raw clover honey, ec1118 yeast and no heat. It is 9...

How are the canned pureed fruits? I want to make an apricot melomel. I prefer fresh but when they are in season where I live my basement will be a bit too warm for D47. So I'm considering using puree during the winter when my basement is cool.

i have 3 one gallon test batches of mead going with lalvin d47. i usually ferment in my basement, but during these months the temperature down there is 56 degrees. the closet in my bedroom is normally a steady 68. i pitched my yeast the day before yesterday(exactly 48 hours ago) and put the...

i just oaked a mead for the first time. dry tupelo,steinberg yeast 10% alc. aged 3 months. i have read it is best to oak before bottling(which i plan to do this weekend) i put french(no american were available locally) oak chips in for 4 days and pulled them. i read its very easy to over oak...

i have been brewing at room temp for years but 2 nights ago i wanted to try something new. i brewed a pale ale with a danstar nottingham yeast starter temp range (54-70) it claims at lower temps it causes lager like smoothness. After my brew started to bubble i put it in a cooler filled with...