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Thanks for the advice all. So Keg / CO2 is the way to go with a counter-pressure wand. Champagne + cork tie-down or bottlecaps? Whats going to last 5+ years? I assumed champagne bottle was the only way to go but I have seen lots of people say capping is perfectly fine. Is there a upper duration...

I have produced mead for 4 years now I believe. My typical aging process has been primary, 2-3 months to secondary. sit for 1 year. Bottle. Wait a year, drink. Obviously I have not carbonated any, though I tried once and I am preparing to try again but I would like solid advice on this. The...

3 Gallons Citrus Mead 3 Gallons Blackberry & Blueberry Mead 1 Gallon Jalapeno Mead 721

I did start the process again with EC1118. To be honest I didnt take as much time stepping up the starter as I should have so the yeast is struggling, but I have fermentation albeit slow. Im going to test gravity in a few days and see how it has moved and figure it out from there. I have some...

Left raspberry mead from jan 2015. Center elderberry and peach mead from January as well. Right classic straight up mead from July 2014 with a very slight black currant back flavor. ABV 17, 14, 11 respectively. 3gal, 4gal, 3gal batches.

Great. I'll hit it this weekend. Got ec-1118 in stock and large enough carboy to step up fermentation process. Heat pasteurize is new to me. Only ever made meads and never had a need to heat pasteurize anything. Assumed I would repitch, get FG down a bit. Wait til I see almost level movement...

I brew mead, not beer. Never brewed beer in fact. But I made a braggot a little heavy on the sugar side and have some questions. So 5gal batch. 7lb ll malt extract. 15lb orange blossom honey (ya, seriously). 1.5oz northern brewer hops, 1lb crystal malt steeped. Started January 10th (plus or...

Mead is not like beer at all during early fermentation. I leave 2-3 inches of headspace for the primary fermentation. Its more like a bubbling soda than a beer spewing off bubbles and foam.

Expect to use 2 carboys. People do longer or shorter cycles depending on a lot. But if I sum mead making up into a few lines. Mix, pitch into carboy with yeast. Wait a month to 6 weeks. Move into secondary carboy, wait another 6-8 weeks. Move into carboy again. Leave for 6 more weeks to a year...

136 + 5 gallons of braggot... Leaving this in mead because frankly I used way more honey than barley. 12lbs honey to 8lb barley and a SG of 1.4. This should be interesting. 141

3 gal black currant infused mead 3 gal peach and elderberry infused mead 5 gal raspberry mead 1st year brewer