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I was looking at doing a pumpkin mead and found this one but I was wondering if anyone had an opinion on the recipe. Boiling the honey seems to be back information, and I was wondering what else I should watch out for...

First time posting a pic but here it is Some Rasberry Basil i just bottled.

How do you Punch drop the cap? thanks, Rogue

I have a quick couple of questions 1. When I rack my must off the first time, is the result the primary or secondary. 2. I am getting ready to add blueberries but it doesn't say anything about no perservatives, however it doesn't say anything about preservatives at all. If the package only...

I fermented at about 72-76 degrees which should be in the range for EC1118. But If it is just to young then that might be the problem.

It has aged for almost 4 months. So you think if I let it set a while then the alcohol taste should slip into the background?

I made my first batch of mead and I have enjoyed it. It is really "alcoholy" and I would like to avoid the intense alcohol characteristic on further batches. Below is the recipe I used. 1 gallon batch 2.2# honey 2.2# blackberries EC-1118 top off with water Started 12/18/2011 I do not...

Next week I am going to rack off my primary onto a couple cups of blackberries. My question is can I use an immersion blender to degas before adding the blackberries? The blade is metal and I know with some other yeast products, it's bad to use metal. Thanks, Rogue

Danish

Thanks tweake. That's exactly what i was looking for.

I was wondering if different yeast require different nutrients. If so is there a yeast to nutrient table somewhere? Thanks, Rogue

My first batch of anything homebrewed. Blackberry mead with Lavlin 1118 yeast. Started Dec. 18th

I am going to start my first batch of mead ever, and I found esarkipato's recipe. I only want to do a gallon and was curious if this looked about right to you all? Also would you put the blackberries just loose in the glass jar or keep them in a straining bag? Same question for the "bottled...