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Never won anything before, guess there is always a first time.:mug:

Hi Meadsupporter, Any yeast you use will impart its own unique characteristics. I brew mine with Champagne yeasts and find I'm partial to that flavor. Maybe I'll experiment some day, but if it ain't broke, etc. As far as when to transfer to secondary, I like to wait until fermentation has...

I'm a firm believer in no heat other than what it takes to make the honey flow.

Barleyfarm, when the bubbling has stopped completely, you can rack to a secondary. Let it sit another month and start taking your gravity readings. When the readings have not changed over 3 consecutive readings, I'd rack again and put it away until crystal clear. Then you can consider bottling...

Here is a synopsis of what I posted on another forum. I started making mead again after a 15 year hiatus. Maybe it will give you a feel for the process: **Saturday evening, I rehydrated my yeast in Go-Ferm (25 minutes). I dissolved 15 lbs of honey in warm water, no sulfites. Pitched the...

I'm liken' that biscuity sweetness thing. Guess I've got to open that jug.

Any flavor tells that might indicate how it is?

My brother in law was a homebrewer. He died 8 years ago. In cleaning out his equipment, his wife just found the following: Muntons Malted Ingredients SUPERLIGHT 15kg net Production date: 07/02/03 Use by end: 07/02/04 Production Code: XB11702 Product of the UK This is quite large...

You can't do a search about homebrewing on line without ending up here. All roads lead to...

Been reading here for awhile and finally decided to join. Here is a bit of history on my brewing. Started off 20 or so years ago getting into brewing Mead. I came up from the old school of too much acids at the start of the batch to keep the yeasts struggling and taking months to ferment. No...