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Had a great father's Day...my son bought me a guitar (granted, an "affordable" guitar, but...it plays amazing outta the box - this is a very good time to be a guitarist on a budget, as budget guitars are light-years better than when I was a teen oh so long ago...I've kept telling myself I had my...

Why are dry beer yeasts typically a lot more expensive than dry wine yeasts??? Am sure the same technology goes into producing either....is it because the homebrewing of beer market is so much huger than the homemaking of mead/wines, and, hence, a lot more $$$ to be made by selling beer yeasts...

I dunno...I started brewing brewing beer back in the '90's....Charlie P's book(s) was the bible, so to speak, and brewing was pretty casual, relaxed, etc. Made some meads back then, no big t'ing.... Got back into home fermenting last year, concentrating on meads.....reading this forum, seems...

Have a few batches sitting around, a few ready for bottling, a couple not, one just secondaried, couldn't resist the urge, beings as I'm still on vacation and was in the mood. The plain jane mead, bulk aging for several months now, is just OK....the cranberry cyser, about the same age, tastes...

Would a mead made using only "adjunct/specialty grains (mainly non-fermentables)" be considered a braggot, or does some fermentable have to come from the grains??? I mean, I make this stuff only for personal consumption and not competition and can call it whatever I want to, but....just...

Amazed at how much has changed in the hops world since I stopped brewing beer, oh, 14 or 15 years ago.....don't think I've ever heard of half the hop varieties foks have access too these days , other than what I read here :) No matter, as I'm a meadmaker these days (....don't hold it against...

Made it a couple months back, 3 gallon batch using 12.5 or 13 lbs of honey, 4 or 5 habaneros, maybe 1 lb of grated/chopped/processed fresh ginger root, now sitting in glass on some medium toast oak chips, used either Lalvin 1116 or 1118 (don't have my notes in front of me).....decided to finally...

...tastes even better than expected. It may indeed be done fermenting, shall let it clear a bit more and check a few times more, but should have plenty of oomph left to make it sparkling (used Lalvin 1116 or 1118, don't have my papers in front of me, sitting at about 12.5% abv, 0.998 gravity as...