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I'd say go for the 2lb, but that's just based on my own recipe that I enjoy 🤷‍♂️ That whole "buy a gallon of apple juice, get a free carboy" deal is really killer 🤣 my wife is always taking them out of the cart when I try and sneak a new one home when we're shopping

I use 2lb honey per gallon of juice, and I use that Whole Foods 365 brand juice. Mine usually ferments dry and then I back sweeten to taste, but I also use K1-V1116 yeast which can get all the way to 18% abv. But I think it holds the apple and honey flavors really well and allows me to cold...

This is true. Cloves can very quickly overpower a beverage. I always use powdered nutmeg since it's hard to find fresh around here, but it always rises to the top during fermentation and I have to try and get it back down into the must during degassing lol

Well you could always rack onto the spices you want to try and taste daily until you get the flavor you want; then immediately rack again to stop any extra flavor leaching. Racking should help with degassing a bit too. That should get rid of some of that off flavor. Just rack into another carboy...

It's usually fairly accurate. I usually find a fresh pressed juice with no added sugar, of the fruit I plan on using, and calculate the sugar % myself. There's always gonna be a percentage point or two difference depending on variety, season, climate ect. But yeah, I'd say it's mostly accurate.

I'll second this. Their meads aren't my favorite, but they are some of the best commerciallly available session mead, in my opinion. The fact that they share their recipes is really commendable.

I like adding a pinch or two of nutmeg per gallon of apple juice, and a couple of cloves in my cyser. Vanilla usually complements the cinnamon as well, but a little goes a very long way with vanilla extract. but I like my cyser mulled with an orange slice, and I save it for fall and winter...

Btw I pitched a second half pack of yeast after letting it rehydrate for about 40 minutes, and it took off within a half hour after that 🤣 she's a brewin'

Thanks for this! I was starting to think the same thing about the acid... I'll try pitching a small second yeast starter, and if nothing happens tomorrow I'll look into adjusting the PH levels. I've actually made skeeter pee before, and I guess I probably should have thought about the yeast cake...

Other two meads are a cinnamon vanilla methaglin, and a spiced cyser. All used the same honey, and I used Simply Raspberry Lemonade as the base for this one. No preservatives listed on the bottle. I also used a bottle of the same brand in my cyser. Preservatives shouldn't be an issue...all of...

Pitched K1-V1116 in a raspberry lemonade mead with an OG of 1.112 last night. It's been 24hr and nothing has started fermenting. It's kept in the same conditions with 3 other meads I've pitched in the past 3 weeks and all of them had similar starting gravity. Those are all fermenting just fine...

Thanks for the heads up on coloring, I didn't really think about base color effecting the way it would mix with the dyes. Rookie mistake haha I'll probably let these age until a about a week before halloween, so I'll be sure to post what I end up doing with them!

I mostly planned on giving the bottles to friends as a holiday gift, so doing a whole gallon is probably how I'll do it. I also recently found out about pea blossoms making blue/purple colors naturally, so I was thinking of experimenting with that too. Maybe a couple bottles of green and a...

I've got a couple gallons of mead/melomel that are ready to bottle and I was thinking of throwing some food coloring into one of them to make a bright green or a bright red color for a "witch's brew" that I could bring to our family Halloween gathering. Thoughts or suggestions?