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And remember to add the glycerin only if the fermentation is over.

Hy I just racked some mead of the lees after cold crashing and there is about 10-12 inches of head space. I know with a lot of head space mead or wine can oxidize but I don't want to add any water to it, my question is how long does it take to oxidize because I heard it takes about a year so is...

this is a good recipe for strong cider: https://www.homebrewtalk.com/f25/just-started-my-christmas-apple-cinnamon-wine-dec-8-a-210624/ maybe it can be adapted for a strong mead.

maybe human sacrifice bloooood:mad:(just kiding) so are there realy a lot of people who belive this 2012 bullsh-it? cuz I thought it was just a trend like fortune telling or nostradamus,c'mon guys lets not be so naive and believe everythig the greedy networks put on TV just to get good ratings.

realy nutmeg has toxic effects? I've never heard that ,plus I think he's ok because he only boiled the spices and let them infuse and then strained them out just like i do,using this method I noticed it needs abot 2-3 nutmegs per gallon to get the right flavor.

I've also read that pectic enzyme can raise the methanol level,if you want to remove the pectic haze i recommend using negatively charged fining agents like Bentonite, Kieselsol that are useful in removing proteins.

if you want to safely bottle carb read this:https://www.homebrewtalk.com/f32/easy-stove-top-pasteurizing-pics-193295/

so you added campden just because you dropped in a spoon? I don't get people who think that unsanitized is the same thing as filthy,I just rinse my gear before I use it and all is fine.

I also want to ask what is meant by stabilized? Do I have to stabilize it if it's stopped fermenting and has been racked off the lees and cleared?

if you cant find exact bungs just get bigger ones and cut them to size, and definitely dont throw all that good mead out just distill it like fatbloke suggested,honey alcohol is yummy:mug:

If you ask me I think using campden on pasteurized juice is a bit overkill in the sanitation department,I mean there is nothing 100% sterile and your yeast should overwhelm any small trace of wild yeast or other germs.

is Splenda unfermentable because i think its something like 95% dextrose(corn sugar)?

WOW you guys have a lot of patience,my meads or ciders usualy don't last over 5-6 months(exept a few experimental bottles for 1 year) so I would consider it cruel to keep a 2 year one hidden away.:ban:

is it ok to use honey instead of sugar like a cyzer?

then why not always use a turbo yeast like in this recipe instead of a low temp slow fermenting yeast,I keep hearing that distillers yeast makes everything taste awful but all it is is just a champagne yeast like EC1118 with a blend of nutrients and vitamins.

I applaud you sir, I think this is the future of winemaking where all the snobs who say that a wine isn't ready to drink in minimum a year just shut up.I also hear snobs like that say if you ferment over 70F the wine will be "paint thinner" because of the fusels but like CampFireWine said 80F is...