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I made my first batch off mead and I did not check for FG I just let it go a couple weeks after it was done bubbling. I know this was not smart but at the time I thought it was OK. I have added K sorbate. If I let it go 3 weeks after the addition and then bottle it, can fermentation ever start...

Hello everyone, I am currently fermenting my first mead with Mangrove Jack's mead yeast. It has been bubbling for about three weeks now, is this normal? I know that as long as there are bubbles it is still fermenting. Is this typical with this strain of yeast? Thanks!

Hello everyone, What happens if you add K sorbate before you hit FG? Would this sweeten the mead without back sweetening and just lower the ABV? Thanks!

Wow chemistry is amazing! So If I want to make a 5 G batch I just put my water in the primary fermenter with a campden tablet the night before and mix in the honey the next day and pitch the yeast?

If I add a campden tablet the night before to 5ish Gs of water will it be the same quality as store bought water? If I go the campden route do I also need to boil all the water?

I checked online and it says that my tap water has 1.5-2.5 mgs per liter of chlorine in it and a small amount of ammonia. Is there a way I can neutralize this stuff without lowering the quality of my mead?

How do you treat tap water so that you don't get off flavors? Do you use tap water and treat it or do you all use bottled water?

I'm new to mead making what happens if you try to make a batch with tap water with chlorine in it?

Thanks for the reply. It is my first batch of mead and I thought that really warm tap water would be a good thing and I didn't think to check the temperature.

Hello everyone, I just started my first batch of mead and I forgot to check the water temperature when I pitched the yeast. I used Mangrove Jack's mead yeast and it says that it will ferment at 86 degrees I think when I pitched the yeast and then for the first 10 minutes the mixture was...

Thank you all for the replies, I think I'll probably go with mangrove jacks mead yeast. What flavors do you get from that yeast?

Thank you everyone for the replies. I wanted to make a mead that was really authentic so I thought just using bread yeast might be a good idea but apparently that was wrong. I know the Vikings did not send away for modern brewers yeast. I was hoping to maybe get a banana flavor so I thought that...

Hello everyone, I will be fermenting my mead at around 60-75 degrees and I was thinking of just using bakers yeast or saccharomyces cerevisiae. What esters would be produced by this yeast and what should I expect them to taste like? Thanks!

What kinds of yeast do you all use to make mead? I wanted to make a very authentic historical mead. Any suggestions? Thanks!

Did vikings back sweetened mead or did they just have dry meads. I know that they used fruit and spices but without K Sorbate could they have even back sweetened? Thanks!

If Campden is just Sodium Metabisulfite, could I mix some Sodium Metabisulfite with water and give the fruit a soak in in? Is so how much should I add?

Thanks that's really good advice, but what exactly is cambden and where can I get it?

Thanks everyone, that really clears things up!

Hello everyone, I'm going to be doing a plain batch of mead soon but I'm going to be doing one with fruit or spices after that, is there anything I need to do to treat the ingredients that I put into the primary fermenter?

Hello everyone, I'm getting everything together to do my first batch of mead but I was wondering what is the general rule of thumb for adding honey to get a certain abv? I am going to be doing 5 gallon batches and I will check the OG when I mix everything in.