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How did this turn out? Anything you'd do differently? How was the bitterness?

WAHA had a couple of sours that kept me coming back over & over again. Mark Emiley's lambic was absolutely fantastic.

Interesting. We caught it completely by accident. One of the guys who won is apparently opening his own brewery. A google search turns up this facebook event - http://www.facebook.com/event.php?eid=141413379246422 The guy who created it was one of the winners -...

Backsweetening isn't cheating. It's an optional part of the process of meadmaking. If you don't want to do it because you're not a fan of it, that's fine, but really you shouldn't feel like backsweetening is wrong. That's like saying dry-hopping beer is cheating, or that exposure &...

Rabbit's Foot (which makes great braggots) uses ale yeast that matches the base beer style, which will emphasis the beer character in the resulting braggot. I'd lean toward that approach as well. One other approach is to make the mead & beer separately, then blend to taste. Then, you're...

I made a traditional semi-sweet buckwheat mead last spring and it turned out wonderfully. Here's my recipe: 1 gallon batch - 3.5 lbs buckwheat honey - 3.25 qts filtered water - 2g Lalvin 71B-1122 yeast I did staggered nutrient additions and didn't do a secondary fermentation. I let it ferment...

It should still ferment out (you'd need way more cinnamon to kill the yeast, I believe), but it sounds like you have a 5 gallon batch of cinnamon juice to use for blending. ;)

Welcome! I live in Waldo; both my husband and I are homebrewers. If you're interested in joining a club, there are several in the area - ZZ Hopps in Lee's Summit, KC Bier Meisters in Mission, Lawrence Brewers Guild in Lawrence, and Jayhops in I don't know where (I'm not even sure they meet...) ;)

1.016 after 9 days is just fine. Two weeks for full fermentation isn't unusual, especially if you use nutrient AND ferment at 82 (not sure if you fermented there or if that was just your pitching temp). The carbonation is just suspended CO2 which is given off by your yeast during fermentation...

"good coating" like a sheet of paper? Or like a sheet cake? If it's the former and you have a tip on the end of your racking cane like this, you'll be just fine without racking.

I'd just hook a charcoal filter up to your tap. It'll remove any bacteria & other crud in your water, as well as SOME mineral debris, but leave enough behind to aid yeast health (like Ca and Mg). The problem with RO is that you remove EVERYTHING - and you'd have to actually add minerals back to...

You could bump up the ferm temp a bit to the mid/high 60s. D47 likes the 60 degree temps and I think a lot of people have very good success using it around 68F; you're not going to get fusels at that temp. With that SG, given adequate nutrients & pH, I'd estimate about 2 weeks. I think you're in...

Yeah, a guy in our homebrew club won best of show with a melomel made with Wyeast sweet mead yeast. I have yet to use it (and have no plans to do so), but clearly some people have success with it. That said, I've read nothing but bad things about it here. ETA - no mead day plans here, but am...

No Horse Brass yet? :) In about this order, my favorites have been Green Dragon, HUB, Amnesia, Rogue Public House, Concordia Ale House, and Deschutes. I've heard & read good things about Bailey's but haven't been. Yet.

Yeah, you've given me a lot of food for thought MF. I've been thinking about your posts on CO2 volumes during fermentation quite a bit.. hm. Several mead & wine makers seem to use huge fermenters... I've been pricing out 10 & 20 gallon ones recently. And if you check out the pictures of Stock's...

On the high-to-mid range of quality, you might be able to find: - Redstone - Rabbit's Foot (be sure to get one of their braggots) - Honeyrun - Honeywood - Sky River (I've never had their mead but have read good things and they're in WA) - Chateau Lorane You might also be able to find...

It did - I think it took about 11-12 days for fermentation to finish, but I don't know what the FG was.... I can't remember if we took a reading or not, and if we did, we didn't write it down... And yes, it did clear pretty well on its own. We did end up adding some SuperKleer just to make it...

YB -- Wellllllll, there's some debate about that. The concentration of CO2 can get so high in fermenting mead, that it can significantly prolong fermentation time. The St Paul HBC seems to have great success with short primary ferm time (7-10 days) and include degassing during fermentation. I've...

I don't mean to be a PITA (or a broken record), but it is absolutely NOT true that, in general, you "need" over a year before you can start drinking homemade mead. I keep seeing that sentiment all over the place here and I think it's a myth that needs to die a quick, painless death. We're...

how is it "undrinkable"? Acidic? Sour? Hot? Insipid? With <1 FG it might just need a little TLC, not necessarily aging. Think about what could be done with it. Would some tannin help? Acid? backsweetening? Maybe consider adding oak, acid blend, or some additional honey (after sorbating). If...