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you wrote: You also have to make sure you've actually fully attenuated. What was the OG, and FG? What yeast was used? Looking at the posts in my thread, it looks like many people are still unfamiliar with early staggered nutrients, CO2 removal for teh first 7 days, and pitching plenty of...

Any ideas on how to make it less sweet but with the same flavor? I'm not a big sweet wine drinker. I bottled my JAOM today and was disappointed with the slightly rotted fruit after taste. The raspberry mead turned out better. Mea

I'm interested in trying a batch but wondered if anyone had suggestions to cut down on the sweetness? Yes, I know it's mead but am not crazy but overly sweet drinks. If I cut back on the honey and increase the fruits will it effect the sugars available for fermentation? Thanks in advance! Mia

SO I followed the directions and set my mead off to the side and forgot about it. Actually I did a little too well in that dept and four months later I remembered to check it. It's cleared nicely and all the rind and stuff has sunk to the bottom. Do I rack it to take the mead off the lees? Or...

Okay, here's a newbie question.... how do you clean out the orange pieces after you're done making the mead?