Recent content by Crazed_Knives

Soooo should I just use tap water and boil it?

Alright, so I figurered I'd brew a bochet mead (burnt mead). -pumpkin spice -Vanilla -6 cinnamon sticks -11lbs of Virginian Grade A honey -1lbs of Colonial Wildflower honey -some distilled Water (2-3 gallons) -yeast of some kind (advice on a good yeast for this type of mead? 71B or K1v1116)...

yea, the carboy was moved quite a bit. We brewed it in the bucket for 2-3 weeks, then transferred into a carboy for 3 months then into another carboy for 3 months to leave all the sediment behind.

So I brewed a 3 gallon batch of mead for 6-7 months and bottled that sucker up. A few weeks later, I noticed sediment starting to form. What did I do wrong? I added the right amount of yeast, honey, water and pollen.