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2054+5=2,059

You might get some tequila-ish notes in there. Gotta figure that they ferment the nectar and then distill the end product. Though I suppose it would make for some cool labeling if you aged some on oak for a while. You could have a blanco, reposado, and anejo agave mead.

649+5=654

20,427.5+3+3+5=20,438.5

Did a quick search online. Seems a lot of people use it in conjunction with honey. I'm sure it would turn out fine with just the agave, but man is that expensive! If you have the money to get the amount of agave needed for a straight agave mead then go for it. I'm sure it'll turn out well. As...

I'd use the puree in the same weight as the fresh fruit calls for. 3 lbs of fruit is 3 lbs of fruit, regardless of if it's fresh or freshly pureed. I would, however, recommend putting the puree in a nylon bag/hop sack or something of the like when you add to your primary. If you don't it'll be a...

If you're by a LHBS or planning on ordering anything online soon, you could try steeping some crystal 60L or 120L in the water before adding the honey and fermenting. I know people have done this with ciders to get a caramel apple cider flavor. All of these butterscotch/caramel mead posts are...

JAO is a pretty easy mead. Which makes it great for getting your feet wet. It was my first attempt and turned out well. In my rush to taste it, I didn't age it at all, so I'm sure it would have gotten a little better with age. Regardless, I still enjoyed it as did everyone else that tried it...

Just a heads up... If you backsweeten with apple juice concentrate you may want to stabilize first because the yeast can kick back up. People have been known to backsweeten/bottle carb with concentrate. Splenda on the other hand isn't fermentable so if you just want to sweeten up the finished...

Couple routes you could go. Either make 3 1 gallon batches (one of each) and then blend til you like the flavor of it. Or just make your mirepoix and go from there. I'd say about 3-4 lbs of veggies per gallon. I'd also add some chopped raisins into the primary to help with nutrients and body...

Hydrometer readings would be the easiest. If you have a yeast the maxes out at 14%, then if you start with a SG of ~1.107 when you get to 1.000 you'll be at 14% and the yeast should die out from the alcohol. I remember seeing that page when I was first looking at mead recipes. It's...

For the JAOM I did last year I just bought the giant yellow tin from Safeway. With the MAOM I picked up 10 lb of local Livermore honey at an art & wine festival there last year. Just moved out to Antioch so I'm trying to find an apiary out here. Antioch and Brentwood both have farmers markets on...

Good to see a fellow brewer so close to where I am! If you're super new JAOM and MAOM are both good recipes to start on. My first batch was a 1 gal of JAOM. I have 3 gal of MAOM going right now that I need to rack and let age as soon as my new 3 gal carboy gets here tomorrow. In response to...

I was going to say... 1.008 is usually a bit on the sweet side. Have you tried it since the addition to see how sweet it is now? Or at least taken a gravity reading to see where you're at? Granted everyone has a different taste. Maybe you like it on the sweet side. You could always serve it...

In response to your new questions... 1) Without some fancy equipment I don't think you can at this point. I think the general principle is you figure out what the OG and SG before sugar were. Then after you add the sugar take another SG reading and when it's done fermenting get the FG. ABV at...

Seeing that you just added more maple syrup, I'd wait a couple more weeks and then rack it to secondary. If the yeast maxed out I'm not sure if it'll ferment any more. If they didn't then it'll probably ferment a little more and therefore dry out a little more. As for being psychic... I think...

Dead yeast will act as a nutrient from what I understand. Most nutrients have yeast hulls in them. So if the must was overly hot then you now have yeast hulls for extra nutrient. Wait until you check the hydrometer though before you jump to the conclusion that they're dead.

The champagne yeast will probably take it down to ~0.995. Wait a few more days and check it again. If you want to bulk age it rack it into a clean glass carboy and fit an airlock. Make sure there is no head space. You don't want it to have all that oxygen touching it for that long. I've been...

2 things that I can think of right now. Adding sugar to any liquid will raise the volume. Adding 1 lb of sugar to 1 gallon of water will net you 1 lb 10 oz after it is dissolved. So yes... you will have a little bit of juice left over. Also, sometimes it can take yeast up to 72 hours to take...

I imagine it's because they are easy to fill and cap. I've thought about going that route too. No need to worry about picking up caps and a capper. No need to sit there capping every bottle. Just swing the top on top, secure it down and done. As for the getting a bunch of 1 gallon jugs to...