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You may end up with a stuck fermentation with the yeast strain you chose - WL yeasts with mead have been know for inconsistent results. Also, you need to pick-up or order some Fermaid-K, which is a nutrient and add about 5 grams as soon as you can. Did you aerate twice a day for the first 4...

I use 500 ml Perrier plastic bottles for samples from my kegs in conjunction with a Carbonator. Works great.

Pick up some Fermaid-K at your LHBS and add about 1/2 teaspoon to your 1 gallon batch. Stir it in gently as not to aerate your must, let it ferment for at least 3 months, rack to another sanitized 1 gallon jug, then bulk-age it (do not bottle it) for at least 1 year before bottling. All of the...

Primary 2 months, secondary 4 months, bulk-age at least one year. YMMV, but if you want really good cider, it needs to properly condition. Most people drink their ciders way too early IMHO. The key is to make it, and make it each and every year. After the first year, you start to drink the...

Read this: http://tinyurl.com/ytuunn - GL63

Most people who age on the lees, do stir to keep the lees in suspension. I don't think you absolutely have to do that, but the flavor characteristics that you are striving for will not be fully imparted in the mead if you do not stir. - GL63

I've made this 'No-Age' Pyment that I got from the same guy that formulated the incredibly popular JAO recipe at www.gotmead.com a couple times and it is a good one. Here is the recipe and notes from my mead-making log - keep in mind that this was for a 12 gallon batch. Also, keep in mind that...

Crossing, What type of mead and what strain of yeast are you using? Some types of meads can benefit from a long exposure time to the lees, but again, it depends on what you are making and what yeast is being used. I just made a sweet show-mead with OB honey and D47 yeast which I intend...

I wanted to ensure a good, strong fermentation, but 10-15 grams definitely would have been enough.

I wanted to ensure a good, strong fermentation, but 10-15 grams definitely would have been enough.

I wanted to ensure a good, strong fermentation, but 10-15 grams definitely would have been enough.

Here is my recipe of a Blueberry Mead I made in August of 2006. Although still bulk-aging, it is starting to turn into something really special. Cut and pasted from my Mead-Making Log: (12) 08/13/2006 – Blueberry Melomel – ‘Blue-on-Blue’ This will be the first time I made a batch of...

Raw, unprocessed honey - regardless of wheter or not it is a varietal type, or wildflower makes for a SUPERIOR mead each and every time over the highly-processed honey you get in the supermarket or LHBS - no ifs ands or buts. I can get 60 pounds (5 gallon pails) of raw, unprocessed wildflower...

Most meads require a fair amount of time before they mellow out - especially, the particular batch that you made. Champagne yeasts have alcohol tolerances up to 18-20% - and beyond, and, given the 5 pounds of honey you used in a one gallon batch, yours is probably pretty close to that. Did you...

I found a lees stirrer invaluable in ensuring a properly mixed must whenever I make a mead these days: http://tinyurl.com/34u29v Also, you need to make sure your must is properly aerated, and that your pitching teimp is not so high as to kill off the yeast. Post additional details about...

Yep ..... that's what I do - all of the meads I make these days are bulk-aged for a minimum of 2 years. I know it sounds difficult when you first get into mead-making, but the key is to make a LOT of mead so that you always have some to drink while others are aging away. - GL63

I've used Mott's from Costco on several ciders and apfelweins and am very pleased with the finished product. - GL63

Your mead will take on a whole different character after it ages for at least another 2 years. As difficult as it is to wait, meads require patience. -GL63

Check out www.gotmead.com and do a search for some basic recipes. Your recipe as posted will be BONE DRY! Seriously, check out the webpage I mention. - GL63

I already posted the 7 gallons I've made ..... in Michigan ! :rockin: New York State, USA Colorado, USA Massachusetts, USA Iowa, USA Nebraska, USA Wisconsin, USA Texas, USA Michigan, USA Nova Scotia, Canada 8 States 1 Province 2 Countries