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Ooh, I hadn't come across that particular site. That'll be useful--thanks! So if I'm reading everything right, for a 1-gallon batch using Lalvin D-47, if I want a lightly sweet mead, I'd need to use 3.67 lbs of honey. And then if, for some reason, the yeast shot right past 14% and kept munching...

So here's a follow-up question: is there an amount of honey I could add to my original 3-pound plan that would make it ferment out to a sweet or semi-sweet mead if I use the right yeast, or is backsweetening the only real option?

Hi All, So I emptied a Carlo Rossi wine jug recently to use for a yeast starter for an upcoming Wee Heavy. But, it occurred to me that I could also use it to attempt a 1-gallon batch of mead. I've got the jug, the water, some yeast nutrient, some Fermaid O, and 3 lbs. of honey. However, I'm...

Hi All, So as I mentioned in my intro post, I'm getting back into brewing after a decade or so away from it. I've always done extract brewing, but the new all-in-one systems (and especially the Anvil Foundry) have got me chomping at the bit to jump over to all-grain. I love the idea of having a...

I'm in the thriving metropolis of Terre Haute! :)

Hi All, I started extract brewing in 2008 while I was in grad school getting my PhD in English, and over the course of about a year and a half, I brewed several different batches--bitters, ESB, coffee stout, bourbon barrel ale, dark wheat, and several IPAs. I probably overdid it, but it was a...