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Being a carpenter messing with wood is no big deal. I'm going to try to see if they have any smaller barrels. And soaking chips in a barrel isn't a bad idea either. That way I could get some chips with the flavour and some not so good bourbon

That's what I was thinking. Just wondering if it was feasable. Might do the taking apart thing and add chunks for a short time.

Hoakay. So I can easily get my hands on a bourbon barrel. Believe it is 55 gals. So my concerns are; 1) Would it mix well with the mead flavour and has anyone done this? 2) my carboys are only one 5 and one 6 gal. Meaning aging in a burboun barrel would leave a crap load of head space. (...

I recently had a "mead". So it was labeled. But it smelled just like normal White grape wine and tasted like it also. Very dry. I have also had a rasberry mead from a local brewer where I live (BBC) and I like that. So is it labeled wrong or is that how a straight mead turns out.?

Bringing this one back from the dead. Just wondering how yours turned out? I'm about to do a peach and was wondering what's the best yeast to use to get a higher abv without making it dry. I want to keep a medium sweetness without having to sweeten it up later. I'm shooting for about 15 lbs...

Thanks for all the help!! I'm going to order or find the book tonight. Gonna shoot for this weekend to give it a first go round if I can gather up everything.

I have a few friends who brew beer but the only person I ever knew that did wine moved along time ago. So I need some tips and advice to get started doing some mead. I'm pretty familiar with all the equipment. So what my questions are: what is "raking"? It sounds to me like just mixing...