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I have about 10 previous batches of traditional mead or JOAM. I am not looking for something quite as low as a beer, but the 11-12% is probably a good figure. All of my previous tries ended up in that range. I would like a slightly sweet product, but not a dessert wine. And perhaps...

Getting back into the Mead Making, but considering using pure grape/cherry juice (no preservatives) along with 3 lbs of honey per gallon. Will this turn out too sweet? What yeast would you recommend? Not sure what it is called when you use fruit juices instead of water. I will be sure...

I do my fermenting in a non used bathroom, in the tub, in case of overflows. And yes, during the initial fermentation process there is a strong aroma of the yeast as you enter that bathroom. Almost smells like bread baking. However after a while, it is less pronounced and the aroma then...

Thanks!!!

When I make my next batch with Blackberries in the primary, will I require any Pectic Enzyme. I am a newbie, but have done a couple of short mead Kits, a JAOM, a apple Cyser in primary, and a Cranberry Honey Mead in primary, (made from honey and Pure Cranberry Juice. My next couple of...

Count me in!

Thanks!

After racking to the secondary, it has been 3 more weeks....It has cleared up nicely, and I intend to rack once more this weekend. It is a clear golden color and has a ton of tiny bubbles still floating to the top. I will start taking the hydrometer reading for a few days to see if it has...

I keep hearing time is our friend and things will mellow with age, but how does one age Mead after bottling....Does it need to be refrigerated or just put away at a cool room temperature. Should it be stored standing up or on it's side to keep the cork lubed? Or is it all moot because it...

OK, once completed and bottled, should these be left out at room temperature or refrigerated? If corked properly should they be set on there side?

Another newbie question. Are there any caveats in adding some intense flavoring concentrate to a batch of pure mead? I am referring to the small containers that are mixed with water and sugar and yeast and are used to pretty much make a fermented soda pop. My thoughts are to use it...

The instructions called for racking within 2 weeks, depending on your preference for sweetness, and to bottle pretty much right away and keep chilled in the refrifgerator to halt fermentation. Also cautioned to breathe the bottles weekly. Also cautioned on a lifespan of only about 6 months...

Yes, I bought 2 kits, and have one starteed. Will start the next this wekend, and then from then on it will be recipe based and not Short Meads. I do nto mind waitng...And i want to show a very clear Mead as the end product, with varying degrees of dryness or sweetness. Thanks, All

I checked on it last evening, and lo and behold it is bubbling once again. Once every 20 seconds. So i will let it go a bit, take some readings, and eventually rack it once again. Thanks, all.

After the first rqacking, while it was not near clear, there was very little floating on top. Little by little I saw rthings floating up to the top and sometimes back and forth. after a couple of days the top was full of foamy bubblelike stuff. and runs from creamy colored to quite dark. And...

Bought a Short Mead Kit....Started over three weeks ago. Is a Spice mead. Followed all instructions. Was bubbling good the first two weeks....and down to once every 12 seconds when I racked to secondary. After racking I have seen no bubbles in the airlock, but it "grew a foamy head and I...