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Thanks for the response, Medsen. I guess the big issue is that since I'm still new to mead making, I'm not sure how the profile of this batch is going to finish out. Initially, the batch I'm referring to has had some bitterness in the finish that I'm not especially excited about. I do expect...

Thanks CWP and Yooper. I fully expected that to be the case, but I didn't want to inadvertantly ruin several months worth of effort just because I wasn't willing to ask a simple question. I'd prefer not to make every possible mistake while I'm learning this art. If I can keep to just the ones...

I've been reading that you should wait 24 hours after adding sorbate/sulfite before you back-sweeten, to allow for maximum yeast suppression. The question I have is whether waiting longer is counterproductive. Will the desired effects deteriorate over time? Or, could you bulk age after...

Racked my test batch to secondary over the weekend. Here's a pic - Had a little left over that I didn't want to just pour down the drain, so I bottled the murky stuff at the bottom of the bucket for temporary storage, and to let the yeast settle back down. Took a taste tonight and was...

You know, Ken, every time I see that as your location, I get a little giddy. Then I see that it's Troy, MI, and I can't help but think, "D'oh!" P.S. - Sorry to go off topic!

What Medsen said. As an added bonus, if you use a bucket, you can put the fruit in a grain bag or some cheese cloth for easier removal. I just pulled the pineapple and ginger out of my latest batch last night so that things can settle back down before I rack it to secondary this weekend. I'm...

I just checked in on my batch of Pineapple/Ginger mead last night to get an SG, and it was like that. The heat hit first, then the dryness (SG= .996), then a bit of bitterness, and finished with a yeastie backbone. Mind you it was only born on 1/27, so I expect it will mellow with age, and...

Opened it up to do a bit of aeration, and here's how it's looking so far - It smells even better than it looks. :cross:

Well, there are several factors that can determine whether or not you've overloaded your yeast. If you can post more information, the more experienced folks around here can verify for you one way or another. They'll likely need to know what yeast you used, and what your Original Gravity was...

Good to know. Thanks for the information, Medsen. I do have both D-47 and EC 1118 in the fridge. If I decided to make another test batch of this sparkling, do you think either of those would work, or would you recommend something completely different?

I have a bunch of cherry juice I want to use to make something very similar to this, but my DAP and StarSan are backordered. You just had to torture me with mead pr0n, didn't you? It's a conspiracy, I tells ya! Definitely not helping my level of patience . . .

Started a new test batch that I expect to be relatively quick. 1 Pineapple - cleaned, cubed, and frozen 1 can frozen pineapple juice concentrate Ginger - (started with 2 golfball sized lobes. After cleaning and slicing, I ended up with 55 grams) 1 gallon(US) water, +24oz to clean the...

This technique definitely sounds like it would produce some very tasty results. Just curious, but was I the only one who immediately thought of adapting this to make a candy-apple cyser?

Well, it's been nearly a year. Has anybody snuck any sample tastes yet? I just started gathering all the ingredients for a batch of this, and am quite curious. I was introduced to mead years ago with a batch of something very similar to this cherry/vanilla recipe, so I guess there's a...