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Generally 1 tsp is the equivalent of 1 bean...for what it's worth. I am currently making 6 large batches and testing various methods of flavor. For extracts I used 2 tsp for 5-6.5 gallons. For beans (vanilla specifically) I used two large beans. I have no idea where that will leave me, but I...

I actually just made a post on this in another thread before I came across this one. I've used Jaggery (Indian cane sugar used often in cooking) to make mead. Both times the fermentation was very fast compared to honey, and it also clears on its own very well. It ends up being a very dark drink...

I've used jaggary instead of honey to see how it works for mead making. It ferments very quickly in comparison, both times finishing fermentation and clearing in less than 5 months. It ends up with a very dark look and a smokey molasses flavor similar to a bourbon whiskey, but not nearly as...