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The last few years have been super hectic and I have not had much brewing time, but it's on the short list of things to make.

My favorite place to share my brews is over the firepit in my backyard with friends!

1: you do NOT want it to sit on the berries for any kind of extended time. my experience is that you will get some unwelcome bitter tannins if you do. Once it reaches the flavor profile you are looking for, pull the berries. That said, you will want to press as much of the juice out of the...

Not surprisingly, there's a calculator for that. https://gotmead.com/blog/the-mead-calculator/

PH usually crashes a bit during fermentation, but that's probably lower than you want. I try not to go too much below 4. a bit of potassium bicarbonate will help. What you will want to do, is take a measured sample (say 50ml) and using a precision scale, add half and quarter grams of the...

So, around 1.067 based on your OG. I'd put an airlock on it, and check it in a few weeks. Depending on your Yeast strain, should fermentation to completion in about a month.

Stainless steel fermenters. Total game changer. Being able to take sanitary samples throughout the brewing process is beyond invaluable. You get to accurately assess SG as it changes, and evaluate the flavor as it progresses through fermentation. You know ahead of time of things are going well...

Having slept on it for a day or so. I suspect your discrepancy in gravity is the weight of the honeycomb wax. Either way, with an unknown ale yeast, a slightly lower gravity is probably desirable. Did you sample the mead when you racked it?

What's your current gravity? I've had meads burn through upwards of .020 points a day. Had a beer drop almost .040 points in 24 hours. Long term, airlock bubbling is meaningless in relation to gravity drop.

So I've never worked with honey in the comb, but I can see wanting to get the wax out of the mead, which was probably a good idea. hopefully you just raised the temperature enough to melt the wax and not truly boil the honey, but what's done is done. When you have the opportunity and assuming...

I used about 8 lbs per gallon in mine that came put with a very nice wine character.

Probably take a bit to age. You might add some additional Blueberry concentrate to bump the flavor

1. Hot alcohol taste is normal in a young mead. Age will cure this. What you are looking for is the absence of bad or off flavors. 2. I add bentonite at the beginning of aging. It will noticeably clear your mead in about a week or so. Although it depends greatly on what is clouding the mead...

You also need about 2x as much Fermaid O as you do go ferm so those were chosen to help you with that ratio.

Fermaid O CellarScience-42490-MB Fermaid O (120 g) (Pack of 2) Amazon.com: CellarScience-42490-MB Fermaid O (120 g) (Pack of 2) : Grocery & Gourmet Food Go Ferm CellarScience-AD343A Go-Ferm Protect Evolution - 100 g Amazon.com: CellarScience-AD343A Go-Ferm Protect Evolution - 100 g : Grocery...

Make sure you over rinse. The issue is with any soap that gets into nooks and crannies and doesn't get rinsed out. Keep in mind that soap and water isn't sanitation. You have to sanitize once everything is clean. That's where bleach, star-san, one-step, etc come in.

Using dead yeast as a nutrient is pretty easy, add it to some water (a cup or so) and then bring to a boil for a minute or so. Let it cool completely Commercial nutrients are way easier to add in calibrated amounts.

I use the free and clear oxyclean for cleaning, and then follow (after heavy rinsing) with one-step sanitizer. The one-step comes in a 5lb bucket that lasts a while (depending upon your brewing schedule).

You're looking for clarity. Campden is the wrong additive. First thing would be to cold crash it. (Stick it in a refrigerator for a week or so.) Second would be a pectin enzyme if cold crashing doesn't reach the level of clarity you are hoping for. (Protein haze) Lastly would be adding a...

If your OG was 1.070, the existing yeast will be viable for your carbonation efforts. However, your carbonation goals and backsweetening are contrary to each other. In order to backsweeten, you have to kill the yeast. In order to carbonate you need viable yeast, which will eat your...