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Sometimes thay may ferment in six weeks but you need to let it age in the bottle for allot longer. Honey just like grape wine isn't ready to drink as soon as it finishes fermenting.

The goverment's defination of distilling is any method of concentrating alcohol. In their eyes freezing it is the same as operating a still. To them moonshine is moonshine, no matter how you make it. On top of that it is one of the most highly enforced laws in the country. If you sell...

Definately wait until fermentation has stopped. That way you are carbonating it with just your priming sugar. Otherwise you will have unpredictable results. I would use ~1 pound of honey or 1/2 -3/4 cup of priming sugar. 1 cup sound like too much, however I'm basing this upon mead and beer.

Carbonation will push the corks out. If you don's want to buy a capper, get some used champagne botthes and buy push in champagne corks (usually plastic) and champagne wire(to hold the corks in) This site has the corks for $0.15 and the wires for $0.15. I get allot of my beer making stuff...

I would recomend bottling based on hydrometer readings instead of days that have past. You might get 100 batches based on time with no problems before you get one that starts turning your beer into glass gernades

It all depends upon how fresh the yeat pack is. Wyeast say 1 to 3 hours. I've had fresh packs fully "inflate" in 30 minutes. If it is a couple months old the day before is better. One idea is smack the pack a day before. If after a couple hours it is fully inflated make a yeast starter out...

l recomend against one of the kits where you just dump on can of everything into the water. That being said buying recipe kits are easy and give you great results. Most of them include everything you need. (some even caps). Someone had a link to Homebrewheaven.com The first good beer I ever...

It sounds like 14% or less is the winner. I have been making allot of beer lately and am planning on switching to mead as soon as it is too warm to brew beer. The first batch will be sparkling mead in beer bottles. after that i will be making 2 still meads. One sweet and one dry. I've...

One of the advantages of DME is that you can store it longer.

That's why I'm looking for advice.

I'm making a spakling mead. I'm wondering how much alcohol I want in it. My yeast is good up to 18%. any suggestions from people who have made sparkling meads? :mug: