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True. The stuff i got was lightly filtered to get out larger chunks, but all I saw was lots of crystallized honey and pollen. Tough as hell to scoop out, I bent 2 spoons and I was afraid of crashing my Pyrex.

I'm not an expert by any means, but I spent a long time researching different honey sources and prices in the US, its surprising how much honey is actually adultrated and filled with things like corn syrup. I ended up ordering 40lbs of clover honey from Crystal's Raw honey website and I'm really...

I guess my calculations were a little off, fermentation stopped at 1.018, so only about 0.004 higher than I expected. I waited 3 days to make sure fermentation was done then decided to start back sweetening yesterday. Gallon one is going to be a blueberry muffin so I added 1 madagascar vanilla...

I had just moved them to a place the cat wouldn't try to get them so I assumed it was sediment that had moved in the bottle, but after a few hours I did notice more of a fermentation, though its still light. I'll do that, I was hoping to have some bottled for aging that I could send off with...

Any testing done since?

So an update, I'm sure I've made a lot of rookie mistakes along the way but it is what it is, I've learned a lot so far and I'm ready to make more. My 40lb pale of honey and my extra 4 carboys will be here this week, so I'm excited to try some new things. Since the last post I waited 24 hours...

It's been sitting consistently at 70 degrees, I bought that yeast specifically because it's the medium temp range. Will do!

So I'm sure like most of you, I went to a renaissance fair, got very drunk on mead and then decided to try making it. I spent around 50 hours researching, but I'm still not completely sure how its going. I decided to make 2 gallons of blueberry mead, I'm using Fermaid K as the nutrition...

Hey all, new to brewing and just popping in to say hi!