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I have not made joam in quite a while, but I seem to remember suggestions against using rapid rise yeast. The recipe calls for standard baking yeast if I remember correctly. This might be your issue. Just a thought

Since its you're birthday. Tell them you want a ph meter

I am 2 weeks in to a 1 gal batch. It is starting to clear. I want to use the yeast cake to get a 3 or 5 gallon batch going. Can I rack now (not bottle, just rack). or do I need too wait the full month on the yeast for optimal results.

One last thing, I made a Peach/Mango mead using peach mango juice from Costco. It's almost two years old now. It is drinkable, but nothing great. Probably my least favorite melomel I have done. The flavor profile of the peach/mango is just not that good or they don't compliment each other very...

If its got that "hot bite" taste (especially on the finish) then it's probably fusels produced during fermentation (for the reasons you noted) and will age out. May take a while. Bottling will speed this up.

Yes, campden tabs. It helps prevent oxidation and infections. I always add the recommended amount into my bottling bucket before bottling. Usually the same amount that I had already put in during the racking process.

Loveofrose, I am also in the Dallas area, Have you found a good local source of honey in our area that is reasonably priced? Just picked up a couple packs of wyeast 1388 from the wine makers toy store in Carrolton (forgot to ask them if they sold honey). Would like to find something better than...

Also, if you are saying it is not in bottles and the jug it is in has a lot of head space, then I would get it in bottles asap (add some sulphite). As long as it doesn't taste oxidized or vinegary then you may have a shot.

Mead is notorious for taking a long time to age, especially if best practices are not used. You may find that you open a bottle 6 months from now and it is wonderful or it may still be awful a year from now. Nothing to loose just waiting and seeing.

Just some observations from making 4 batches of this stuff. My first batch made with Costco fresh pressed apple juice was just ok. Had a real pungent sour aftertaste and only became drinkable after 6 months. My next two batches were god awful using walmart el cheapo juice. Incredibly sour...

If you use pectic enzyme at the beginning it will. Otherwise it will take much longer if at all

I primarily use juice for my melomels. My favorite is Acia berry juice. (knudsens, or LW brand). Blueberry/Pomegranite would be my 2nd favorite. Mango would be my 3rd but it takes a while to age. I basically use the straight juice instead of water and 2lbs honey per gallon. The juices alone will...

Please describe your Madras Carrot. This sounds interesting

that brings it to 67.5 gal

5 1/2 gallons show mead

I have always given my carboys a quick sharp quarter turn every now and then.

I usually use these juices to make mead. In that case you still want some of the honey character to come through. If you use straight juice you need much less honey to get to target gravity. The black cherry wine I made was straight juice and came out well.

Also, I don't know why but of all the meads, country wines I have made, The Acai berry knudesns (or a brand called LW) are the best. I repeatedly make Acai berry mead (melomel) with these juices and it is just fantastic (same ratio as I mentioned above)

Blueberry and pomegranate mixed make an excellent combination for mead and wine. I have used the Knudsen juices with great success. (the black cherry Knudsen wine I made is to die for) I would mix 3 of the blue berry and three of the pomegranate and split this for 2 gallons. Use sugar or honey...

You can use swing tops