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Many thanks to all for the tips! I think I've got this batch dialed now. Just need to run to the brewing supply for a couple things, and it'll be "mixing day". :-)

I've been driving myself nuts, trying to figure out a honey quantity for a 3 gallon batch of a Cyser.... I've been unable to figure out the GotMead calculator for an additional sugar of Apple JUICE (apples, yes, but not apple JUICE). I'm probably just not smart enough... I'm going for a 3...

OP here.... It's "OK" honey. Not a lot of character, but it has a slight "caramely" flavor (from the heat processing, I'm guessing). I have used it to "fortify" a couple cider batches, where it worked very well, and a couple small batches of mead where the honey was not the primary flavor...

Just to make sure I'm clear on what you mean; do you mean Ultra-Pasteurized milk/cream? I was probably going to do that anyway, but I'll move that to the "definitely" list from the "probably" list. :-)

I'm not sure what forum would be best for this question, so here goes! I'm looking at recipes for a chocolate liqueur (trying to reproduce a local product I had a bottle of last year), that all contain milk/cream and about 15-20% ABV. I haven't settled on a recipe yet, but that's not the...

I've only brewed meads and ciders so far, but have started getting interested in brewing Russian Kvass (or Kvas, there seems to be some dispute on how to translate it...). I've also thought idly about trying to "brew" some "hard soda" type beverages. So, as much as a thought experiment as...

I'm no oaking expert, but I would NOT use the same oak chips made for use in a smoker - they may not be the right variety of Oak to lend good flavor. Get oak cubes from a winemaking supply that are made by experts to make wines/meads tasty. As for adding other ingredients in secondary - I'm...

Well, hurdle number one has been passed - I have three one-gallon "test batches" fermenting. 1. Simple mead (nothing but honey, water, and yeast) - 71b yeast. 2. A cider with added honey (S-04 yeast) 3. a cider with added honey (Nottingham yeast). The 71b came out of the gates the fastest, with...

Well, I went ahead and purchased the "Glorybee Bakers Light Amber Honey". Well, to be clear, the 60 lb pail is unmarked, but that's what the seller said it was. He was left with a PALLET of honey after buying out a restaurants stock and he was trying to unload it QUICK since he was out of...

I made a mead with 3-3/4 cups of strongly brewed chinese tea (a really tasty black tea from Laoshan, from Verdant Tea co.) in a one gallon batch. I can't say it lent much to the flavor that I can pick out distinctly, but it didn't hurt anything either. I think I'll go stronger next time.

I may have an opportunity to buy a 5 gallon bucket (60lbs, I think) of "Glorybee Bakers Light Amber Honey" locally for $75. Mead is ONE use I have for it. I know it's a heat-treated, blended, honey probably with not much character designed for baking. I'm wondering if it might do OK for mead...

I've been away from Mead making for a couple years, and finally have the space to start up again ( I moved, and am finally getting unpacked properly!). I received a gift set of 8 different honeys for Christmas, and though I haven't weighted them to see how much is in each one (probably not...

Been considering much the same thing... But have pegged my hopes to Lapsang Souchong smoked black tea as my 'smokiness' source. Maybe that smoked peat would work better.. I dunno anything about it, whereas I know I like a cup of Lapsang.

Over on GotMead, take Oskaar up on his offer to message him directly so he can help... He's a pro! I'm too much a noob myself to answer much, but one thing I noticed is your addition of a camden tablet at every racking... That is like hitting your mead in the head with a hammer, killing some...

OK... Just a bystander here, but I have to ask; what's the "Nuclear Option" ?

It's bubbling away happily... On a cool concrete floor, but I'll take care it stays cool... Thanks! I'll see how this turns out!

Here in my coastal far-northern california, 68 is about the warmest we can expect for a summer day! So i'm good there... If it looks like it's getting uppity, i may pull some must out and store it in the fridge until the yeast is almost done partying. Thanks for the feedback! :)

So, I was at the local brew store, buying some yeast for a batch of mead.... and see this "Mangrove Jacks Craft Series Cider Yeast - M02". And as I was picking up a new airlock, I remembered the unopened gallon of apple juice (organic, pasteurized, no preservatives, layer of schmutz on the...

A fair suggestion... I'm not married to putting the nibs and powder in the primary! You notice that I plan on putting some nibs in secondary ALSO... because I'm indecisive. I am curious to know why you would prefer them in the secondary, though... just so I understand the thinking. :-)

I've been reading various "chocolate mead" recipe's for days, until I've utterly confused myself, and am back at square one... So NOW I'm going to ask for advice. Here's what I know - I want to make a "semi-sweet" chocolate mead. (I am aware that I'm in for at LEAST a couple years of aging...