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Thanks. Looks like I have a project next Saturday when I need a break from NCLEX studying.

A couple other questions, did you cook the honey in the crockpot on High or Low? Also did you cook it with the lid on it?

This was the thread that provided some actual advice. Thanks.

How often did you stir when using the crockpot? I want to make a bochet and the crockpot route definitely seems safer.

I'll try some from Amazon. Thanks. You know I was actually thinking of making a regular mead with mallow root, nibs and whatever for the graham cracker and then also making a bochet with the same ingredients minus the root. Now about using malt, would you add that to the primary...

Hello all, sometime in the next week I plan on starting a S'mores mead for tasting next summer. My basic plan is to ferment your very basic 3 lbs of honey with water to a gallon down to dryness using Fermaid K and a Montrachet yeast. Then I will add cocoa nibs to secondary for a month or two...

You only need to use potassium sorbate and potassium metabisulfite if your mead finished dry and you add honey to backsweeten it.

So when you do this do you bring it to a boil and then maintain it for an hour? I want to try this but don't want to burn my house down.

Racked it off the sediment in to a new carboy today. My question is, there is a slightly bready, almost beer after taste to this when I sampled it. Is this a sign of oxidation or do all cysers have that? Thanks.

Racked in to a carboy, a little bit under a gallon. I'll get a picture posted once it settles down from the racking.

Looking nice. Will rack it in to a carboy on Sunday.

JAOM is a great way to get started in mead. Every batch I have done is crystal clear and the fruit falls to the bottom in less than 70 days and is bottled in 75 days. My advice, keep a couple bottles for drinking whenever and keep a couple that you will not touch at all for six months after...

Sounds intriguing but I'm not sure. Maybe once I hear what milk people are using I will consider it. My strawberry wine and wedding mead will be bottled by then so I will have the space.

Down to 1.002 today so I racked in to a bucket on a pound of smashed blueberries (in a fermenting bag) and two cups of Empire apples weighing 319 grams. I'll let it sit for two weeks then transfer in to a carboy and see how it does.

1.008. Still some apple flavor but its definitely drying out. I was just going to rack it on some crushed blueberries in the secondary but now I may cut up a couple apples and throw them in there.

1.022 and no signs of bubbling slowing down. I wonder if fermentation will be done by the start of next week. Still smells bready/yeasty but on taste has some of the honey flavor upfront (used Orange Blossom) with a cider kick on the backend.

Just read through all 43 pages. Might give this a shot when I have a free fermenter.

1.052 today. It blew right past the 1/3 and even 1/2 sugar breaks. So I added a little Fermaid K (no extra DAP) and will stop the vigorous degassing / aerating and just swirl it around a couple times a day with the airlock still on. A 0.70 drop in less than 48 hours.

I actually did add the K and DAP to my test tube and then back in to the carboy. Will degas tomorrow and see if we hit the 1/3rd break.

1 gallon of a basic cyser started yesterday. 126 + 1 = 127