Recent content by Deafmeadmaker

This is an odd question. Last month I opened a bottle of pumpkin spice mead for my in laws. Everyone was kind enough to say they liked it, but they noted it was a little syrupy. (It had aged for just over a year.) What I noticed was a bit of acid reflux after I drained my glass. Fast forward to...

Actually it is what I wanted to hear. I can take bad news and I just have to watch out for fruit flies. Putting vodka in the airlock is something I hadn't considered. Thanks for the suggestion.

This one has me stumped. My last 4 batches have all become oxidized and taste like You've bitten down on tin foil. I bought new buckets and carboys in case of bacterial infection. I doubled down on cleaning and sterilizing (washed and sanitized twice.) I've lived in two apartments since the...

I started off by making a traditional mead. (5 gal. batch, 16 lbs. of raw honey, D47 yeast and starter. OG 1.13, FG 0.996 =17.55%) it hasn't cleared yet but I was planning on racking to secondary and adding the strawberries. I have strawberry puree (3lb) and 10 lbs. of frozen strawberries. Last...

I racked my dandelion mead to secondary on 12/ 12. I haven't added any sulphites yet, I eventually want a carbonated mead. After racking I added a liter of spring water and a cup of honey. It appears some dormant yeast cells aren't so dormant now. (Yea?) The gravity is now 1.04 and some white...

Don't be so hard on yourself. We all feel that way at first. As a wise man once said; 'Relax, have a home brew.'

Haven't posted in a while, but I kept brewing. Here's a hibiscus mead that went bad. No idea how it oxidized, but that color was wild!

Yes, inquiring minds want to know.

Keep us posted as to your progress. We celebrate successes and commiserate when things don't go as well as we hoped.

It could be yeast, but my first reaction was it looked like pectin from the honey. The advice is the same: let it set out. Have patience young Jedi. Some batches clear quicker than others, this is the way.

Hi there, The first S in SMS stands for sodium, whereas the P stands for Potassium. You many not want to add sodium to your mead. As Yooper once said, it's easier to add than to take away an ingredient. I find potassium adds fullness to the mouthfeel of the mead. It makes for a richer tasting...

I'm the first to admit my eyes are going. It's gotten to the point where I have a second person look at the reading. I take pictures some times. All I can tell you is that in my experience 3 lbs. of honey per gallon will produce a dry mead, That's why I bump it up to 3.5 to 4 lbs. and it isn't...

Local Home Brew Store

I Googled their webpage. http://drinkcrazywater.com/ this is on sale at the local supermarket chain as well as Wal-Mart and Amazon. I've never had it, but I suspect the name lends itself to marketing more than anything else.