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That is typical of the Schramm method, adding them to the secondary. I've had good luck doing it that way and you have a lot more control over the flavor. I figured about 3-4 pounds per gallon and then taste it after about a week to see where its heading.

Thinking about using some fresh picked Mulberries for a gallon or two this year. I will prolly go with Ken Schramms idea of simply adding them to the mead after stilling and into a bag in the plastic fermementer, but unsure of the quantity I should go for. If you have made Mulberry mead or even...

It has a tendency towards Semi-sweet. I know Ive back sweetened some before. it depends on how far your yeast ends up taking it. its a fantastic and simple recipe. IF you follow it exactly...the ONLY change that "I" do is substitute Lalvin D-47 yeast . If you think its a bit less sweet than you...

There is alot of great advice here and thanks to all! I feel better about giving this a go very soon and im looking forward to the results!

Thanks Summer....so is there a typical amount of chips / to mead? Weight wise? or is there some other criteria? Also, should I taste test it every couple of weeks for taste? I mean, I have NO experience whatsoever with oak aging..so I dont even know the basics of it as it pertains to mead and taste

So you actually ADD them to the secondary?

Thanks Randar! Very helpful!

Also. besides putting it into an oak barrel, I dont have a clue how to do it otherwise....

This is why I asked, what mead is best suited to extended Oak aging?

Ok, so Ive been seeing alot of new oak barrels offerd on ebay with the 3 liter being most common, so my question is: What mead would benefit the most from oak aging..all? some? I commonly make bluenberry, JAOM and some varients plus show mead and Apple Cyser...so which of these would get the...

Ill bee watching this thread...Ive been curious if anyone has made any mead from that honey and have been thinking on doing some myself with the same stuff from the Bee Folks...Whoevers makes some please keep us appraised of your results!!

Thx Summer...I like that idea ALOT! Any particular brand of concentrate youd reccomend? I think I can still get fresh squeezed apple juice that its made out I think...if that would be better

My apple cyser has fermented out pretty dry and Id like to backsweeten it a bit...More Apple juice or more Honey do ya thing folks?

Thanks Bubba and everyone for all this awesome advice!

Thank you all for these great replys!!! Ill look into this and get back with you when this batch is done!

Well the new apple cyser is coming up to its first racking. Now I used Ken Schramms recipe for his "fall bounty cyser" and it didnt call for pectic enzyme so it didnt get added to the primary ferment. So now, knowing that I would like as clear a final product as possible, and of course Ill give...

Sweet deal, youll be glad ya did in the end!

Naaaa...it wont be crappy man, but look like at the dollar stores and places like that. Id say if you can get those last 2 ingreidients in there in the next week or two youll be cool...that way it goes through the initial ferment. It wont be crap though if you just cant get them in there. I...

???? You can get both of those at your local grocery for under 5 bucks for both! Dont leave them out man! Youll regret it in the long run!

Then my only question is now, is Cyser racked the same as a show mead? Time wise?