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The Germans did invent food safety laws so that nobody would tamper with their alcohol…

Costco, Sam's Club, or BJ's are good if you want inexpensive honey – I prefer Costco, myself – but it is, in my opinion, best suited for sweeter meads or melomels. Check the Internet for your local beekeepers association(s). Apiary or beekeeper supply companies might either sell honey on its...

Bishmarek, where are you based? There might be another forum member nearby who would be willing to do a trade with you. As far as a Mead that could be ready quickly that isn't BOMM, your best bet is probably MAOM or JAOM. I prefer MAOM, since the bread yeast in JAOM can leave it tasting harsh...

That's okay. I'm actually off Cape now, living on the South Shore. So that LHBS that was a long way away from me is now my closest LHBS. :-þ

EC-1118 is fine if you're using cheaper honey and want it dry. Don't get me wrong, it's great because it'll ferment anything and be quick about it, but any subtle flavors from the honey get blown out the airlock.

ARISE, ZOMBIE THREAD! :-D Facetious remarks notwithstanding, what about just buying throwback syrup? The soda at soda fountains comes in concentrated form, so you wouldn't have to boil it down and risk caramelization destroying the flavor you're trying to impart.

I'd be game.

Turns out that Cape Cod Beer only has stuff for making beer and a few wines. I was looking for a place nearby to possibly get mead yeast. I was just hoping that google was wrong and I wouldn't have to go ¾ of the way to Boston.

There's someone somewhere on the forums here who made a pine mead. Turned out to have an "earthy" flavor. Might that be something in line with what you're looking for?

I'm looking to do a 1 gallon test batch of Acerglyn (maple syrup mead) as well, so I'd like some answers to this as well.

It depends on the drink. For whiskey or mead, I'll take an old fashioned glass, though I do also use wine glasses for mead. For beer, got to be the imperial pint glass.

24785+5 = 24790

Best bet is probably to start with store bought juices and concentrates. Once you have a recipe you feel turns out well, then move on to trying it with fresh fruit if you can find a reliable source for it.

I just use Excel. It's hard to beat a good spreadsheet for doing things like calculating the ABV for you automatically.

That's because all the helpful posts relating to it argon.:D

Oh yeah, forgot about them. :p I really shouldn't have, since they make good beer.

Just bottled my Strawberry mead. I only brewed it on Valentine's Day, but it tastes pretty good now. I can only imagine what it'll be like in a year or three.

I've moved and I can't seem to find a LHBS near me! Help! Anyone know of a LHBS on Cape Cod?

Okay, so I've been corking my mead since I started brewing a couple years back. I've recently read that if a cork isn't kept moist it can shrink and allow air into the bottle. Is this true? If so should I store my mead horizontally to keep the cork moist? Would sealing the cork with wax...

In the future you might want to either use a different yeast from EC-1118 or wait to add the fruit until you rack the mead to secondary. It has a reputation for blowing all the fruit aromas and such out the airlock.