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I'm probably getting way ahead of myself as my mead is still in the primary, but does mead need to be stabilized using campden/sorbate? I'm not planning on making sparkling/carbed mead, and if so when would I do this, assuming I'm going to bulk age it?

Ah, that explains a lot, the carboy was moved just previous to the appearance of the bubbles. The taste isn't really what made me worry about contamination, but the filmy/whispy floating bits around the top that don't want to settle (it's been about a month in secondary), has any one seen this...

Well I tried sweetening a bit the other night, improved the flavor a bit. The interesting thing is that the fermentation had started up again the next morning in the form of tiny bubbles along the upper edge of the carboy...I could have sworn it was completely stopped. Guess I'll just wait it...

Thanks for the tips, I'd hate to end up with a stuck fermentation. My must was happily fermenting away when I checked it this morning, about 14 hrs after I pitched the yeast (D-47). I'm sort of using a combination of two recipes, which differ on a few points. For instance one says to leave in...

Currently trying my first batch of mead, which I just mixed up today. I've found a couple of simple mead recipes, one of which says to rack the mead to the secondary fermenter at 1.020 and the other to rack to secondary at 1.000. Will this have an effect on the finished mead? I used 15lbs of...

Thanks for the advice, I'll try sweetening a sample then. This cider batch was my first attempt at brewing anything with some inherited equipment.

That calls for 15lbs of honey, anyone know what that is in volume?

Well I used a batch of cider I pressed on Thanksgiving (Canadian), and a wine yeast (not sure which one). I let it ferment for about two weeks in a primary then moved it to a carboy when it slowed down. Then , apparently acting on some poor advice, I added 1 campden tab per gallon when it had...

I am currently making a 5 gallon batch of cider (first try), I've added campden tablets, it has stopped fermenting and is currently clearing in the carboy. But it is very tart, sour even, does anyone have any suggestions to improve the taste. Also does the fact that I added campden tablets to...