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Hello everyone! I was just wondering if it was possible to bottle a mead in standard brown beer bottles. 22oz size. I have a lot around, and don't have wine bottles at the moment. It would also lower the required amount to drink each time you opened a bottle...not that that is a big deal...

So, my Raspberry mead has been in existence since last March now. It's been racked a few times, and the last time I got almost no sediment at all out of it. Fermentation has been completely stopped, and it's been kept in the 65-68 degree temp range the entire time. I added a bit of extra must...

So a while ago, I racked from a secondary on raspberries, into another carboy without raspberries. Topped it up with some extra must, and let it sit. So after about a month and a half, I noticed that it's thrown another small layer of sediment. Should I rack it off of this sediment, or is it...

So I have the raspberry in the carboy aging away. It's just this last week suddenly gotten to the point where it's obviously beginning to clear up. I can now see through it and see my hand moving back and forth behind it. Smells wonderful as well. It's currently in a 3 gallon carboy, and is...

Hey everyone. How long does everyone leave their beers in a secondary fermenter? Just wondering if there is a point where it's too long or to short. Just wondering in general.

So the raspberry mead has been sitting in the secondary for a couple of weeks now. When i racked it over, I added a few more pounds of fruit, and was wondering now if it should be removed now that the color and everything has been leached out. If it should be removed, how would I do that...

So is it common for there to be a moderately strong fermentation start back up when the mead is racked over into a secondary? It's been about 1 month, and all bubbling had almost stopped in the primary. I moved it from a 5 gal carboy into a 3. It filled the 3 right up to the neck. When I got...

So I currently have a reddish American ale sitting in bottles right now. They have been bottled now for 2 weeks. If I move them to the refrigerator to cool them for a week, will they continue to carb,or if I do that will it cut everything off? I am planning on breaking a couple of them open...

Hey everyone. Has anyone out there done much with cinnamon in their beers? I have a bunch sitting around my house (left over sticks from making some Apple Pie liquor) and was thinking of how good it might taste to have a nice ale or IPA with a cinnamon flavor along with it. I've never spiced...

So I know it's a little while off, since this batch is only a few days old, but how do you know when it's ready to move to the secondary? Is there a set time to let it go in the primary, or is it based on SG staying constant for a few days, or what? Thanks, and everyone have a great rest of...

So, my first attempt at a mead in is the carboy. Or I guess carboy's... One just a pure standard mead, and the other a raspberry. So far everything has gone well (knock on wood). I wanted to just blend the raspberries up with some ice cream from the freezer, but I resisted. They smelled...

Which would give a cleaner fruit flavor, putting more fruit in the primary, or the secondary? I am going to put fruit in both, but was wondering which give more flavor.

Hey everyone. Quick question: When I start the mead in my primary vessel, I gather that headspace is no issue. Use a big vessel. When I rack into the secondary, do I need to reduce to almost no headspace, or will there be much active fermentation? I plan on then racking from the secondary...

So I've been doing a lot of reading both here and in the mead forum as well, and have been seeing the term Cold Crashing quite a bit. I'm not totally new to brewing, but I have never heard that term before. What does it mean? Is it just dropping the temperature of your wort before bottling...

Has anyone out there in the NW/Portland area use the honey that they sell at Winco? I figured it would be a good place to get bulk honey, and they sell the orange and blackberry as well.

So I would like to try starting a mead, and was looking around at recipes, but most seem to be for people that have done it before. I found one: 3.5 lbs honey water to 1 gallon Lavlin D47 yeast 1 tsp. yeast energizer 1 tsp. yeast nutrient that was very basic. This seems a little too...

So I am looking for something to start in a couple of weeks when bottling happens, and I have empty carboys. I am thinking of trying to make a pilsner, but was not sure where that stood in the difficulty scale. I don't have a refrigerator in the garage yet to put things in, but didn't know if...

So I racked from my primary into a secondary yesterday. In the primary, the beer fermented for about a week. Just before racking over the bubbling had slowed to almost a stop. Very slowly. When I racked over before, the fermentation started back up right away and started bubbling again...

So we brewed up a good looking batch on Sunday, and got everything set. Transferred it into a carboy, pitched yeast and set up to do it's thing. We ran a hose from the top of the carboy to a water filled bin to take any blow off that occurred. One time before we just put a little bubbler on...