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I sampled the batches of JAOM that I started in March. The ones I made with blood mandarin oranges had the best orange taste (much better than plain Florida naval oranges). The one made with Costco clover honey turned out excellent. The one made with Costco RAW honey turned out much sweeter...

You're welcome! My pleasure. And a big thank-you for all your contributions too. Closing the loop on the Mangrove Jack's M05 yeast nutrient experiment: it turned out that TOSNA 3.0 low nutrients produced the best taste. Out of all the yeast strains that I tried at room temperature, I ended...

If it truly bothers you, I've found that adding enough tanins will disguise the taste of almost anything. This will completely shift the taste away from your target, but in your case it may nonetheless be an improvement. The resulting flavor is more wine-like than mead-like per se, but the...

Yup. I presently have experiments running regarding the nitrogen requirements. Out of all the yeasts I've tried at room temperature, I like its taste the best. In the end, that's what matters most. Hothead is also a good choice I think. I was running an experiment with it, but I...

Nope. At the moment I'm primarily focused on M5.

Two words: Fathead Pizza.

Presently, my blood ketone level is 2.5mmol/L, which is bang-on optimal. I find that I like being in Ketosis, and I'm hoping that once I reach my target weight I can somehow find a way to remain in Ketosis while maintaining. Not sure as to whether that's possible or not?

It depends what you're after. To avoid dilution, after racking it would be better to top it off with some spare mead than to use water. Alternatively, some people use marbles (the lead free kind, assuming they even exist). I myself generally downshift to a smaller container. Probably the best...

Thanks! And congrats on the 70lbs you lost. I'd like to do the same. How long did it take you? I ordered a ketone blood tester (should arrive tomorrow), so I'll be able to accurately measure the degree to which I'm in ketosis or not. I figure measuring it before and after a shot glass of...

Reporting back: I tried backsweetening a dry traditional mead with erythritol, and I guess not surprisingly, it's just nowhere near as good tasting as backsweetening with honey. :(

OK, looking into it more deeply, I'm going to assume that Eric Berg is right when he says that ethanol is burned preferentially to fat, but that it doesn't spike insulin. I take that to mean that small tastes of dry mead will amount to only negligible setbacks. This is more or less...

Maybe I've been doing it wrong, but I've been doing all my mead aging prior to backsweetening. I figure backsweetening is the last step before bottling/drinking. By the way, what's the "proper" way to backsweeten? Before, or after aging? Is there any consensus on that? Since I've been...

Yeah, apparently it takes a while to even enter into ketosis. I'm still peeing clear, not purple, if you know what I mean, and I've already been at it for a few days now. I suppose keto sticks might tell objectively, after the fact, whether drinking even dry mead has an effect on ketosis.

LOL. I'm not going to bet against myself, so I hope you're wrong. ;)

I haven't yet tried it yet, but it appears that erythritol would be the best choice for backsweetening mead in relation to Keto. That's because compared to other sugar alcohols it allegedly has by far the least impact on both the glycemic and the insulin index...

I just started the Keto diet, and, unfortunately, sugar, honey, and ethanol are all on the forbidden list. Obviously, this has implications for mead. On the one hand, this will make aging my mead a lot easier. On the other, I guess I won't be able to enjoy it until I'm back to my target...

I think maybe (?) part of the reason for leaving any headspace at all is to allow for thermal expansion. Believe it or not, the waterline in your jug is a kind of crude thermometer. Air compresses, but not liquid.

For a 1 gallon mead it would be easy enough to weigh it, which I and another guy on this forum proved is pretty accurate, but in your case it's too late for that since you would need to weigh both the amount of honey that you added and the initial total weight. There is a thread here on this...

So, 1.5 years then. Regarding the orange pith, maybe blend it with a traditional mead?

How old is it?