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A Google search will uncover sources if you wish. Potassium carbonate is great - little to no taste, and very effective.

If this is your first show (plain) mead, I would suggest ordering half and half from any of these: tupelo, sage or orange blossom honey. http://www.floridatupelohoney.com/ http://www.millershoney.com/ These are nice "simple" honey's that will make a great plain mead. YMMV

I have made a recipe like this 4 or 5 times now: http://www.utahpagans.org/StrawberryBanana.html The chopped up (I use frozen) berries make it virtually impossible to get an accurate gravity reading, so I take the reading before adding the berries - I like 1.142 at about 4.2 gallons. The...

Huh. This is a good idea! Outside the box, outside the box, outsi....

I would say add it during the chill once you're below 140. Keep a lid on it and you won't lose anything at all. The whole "no heat method" is really about not boiling as far am I'm concerned. Others may take issue.

Use the whole packet.

I apologize. My brain took a short vacation. Your recipe looks sound.

These yeasts are capable of 14% ABV. Your recipe has a starting gravity of around 1.074 which would ferment totally dry at about 10% ABV. In order to sweeten things, you'll need to raise the amount of honey (to about 8.5 lbs) or reduce the amount of juice (to about 1 gallon).

I have a recipe that uses K1V-1116, which is a heavy hitter. ~18 lbs clover honey (enough to get it up to a SG of 1.132) 2 gallons unsweetened pomegranate juice (no preservatves) 1 gallon unsweetened apple juice (no preservatves) water for about 5.5 gallons 2 pkgs Lalvin K1-V1116 yeast...

Last years sage honey from Miller's didn't taste spicy or have any particularly notable flavors. It was just nice.

I have decided that "pale juice fruits" such as apples, pears, and blueberries should not be fermented with a super power like champagne yeast in a mead with a low starting gravity. For me, it's a recipe for paint stripper no matter how long it ages.

With fermentation in a cool setting (65 - 70 F), I'd expect a careful feeding/aeration to bring it close to 16%. If fermentation temperatures are also modulated (a relatively unexplored area of performance maximization) or just remain statically warmer it might reach 18% or even 19%, perhaps at...

Aeration and feeding will not only speed up the fermentation process, but reduce stress (off-flavors) and increase alcohol tolerance. D-47 will certainly go higher than 14%. If it goes to 15% you're looking at a FG of about 1.010. If it goes to 15.5% the FG will be around 1.005. PS. I...

Repitching won't hurt and may help.

What kind of honey did you choose? Of the varietals I've used, the easiest to work with has been tupelo. I think a tupelo and orange blossom mix could be wonderful. I will update the page as the project moves forward. Thanks!

Depending on a bunch of variables, your mead's fermentation may start up again. If this is an issue, you might want to slow it down by using some potassium sorbate.

Here's a preparation and tracking page for some mead making students. I'd appreciate any comments or constructive criticism you might offer. Thanks!

The pleasure of almonds in a cherry mead would (for me) be almost entirely the smell. I think you'd do better to do one of two things: Use an almond extract (I like Nielsen-Massey extracts), or rack onto some almonds during a secondary period.

I have a young mead (12 months old) in secondary that I'm waiting on, and now that my basement temps are dipping into the high 50's it's clearing a little faster. Does anyone use a refrigerator to help clarify their meads?

I think wayneb (Hi wayneb) is wise. If I ever do "cheat", the Super Kleer product, as jcobbs discovered, is nothing short of amazing.