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mine JAOM is about 2 1/2 weeks into fermentation. Also my first mead. Very easy, but from what I understand, nothing like making any other type of mead really lol.

Thanks for the link biochemedic. I have been thinking of buying a mead only book, this one looks great. :rockin:

Hell with that much honey, just go crazy and experiment. Make a bunch of 1gal. testers. What do your bees polinate if you dont mind me asking?

sorry I should have been a little more clear. How about the headspace question. I plan on bottling my mead in a couple of grolsch bottles. If I dont carb will the oxygen in the headspace have any affect? EDIT: really dont know why I didnt think about it.... dumb on my part. I guess if...

I went to lowes in the winter.... All of the coolers were packed up on pallets stored 50 feet up on a storage rack. I had the sales guy get a forklift and get them down for me, just to buy one cooler lol. Great service btw.

If you have a small brewpot, using all whole leaf hops can be a PITA with an IPA.

Very interesting. Cant wait to see the outcome.

Can anyone answer his first question about bottling? I am interested as well (first mead is about a week into fermentation) Thanks in advance :rockin:

Pretty in depth analysis for just exercising self controll :D just get some brews conditioning while you drink less or buy some brews for a few weeks. Once you get a few conditioned enough to drink you are good to go, just keep brewing up new batches...

here you go: The table in How to Brew states: (percentages are based on weight of total fermentables) 3-10% = For a subtle honey flavor in most light ales and lagers. 11-30% = For a distinct honey flavor note to develope. Stronger hop flavors, caramelized or roasted malts, spices, or...

guess you didnt read my post as far as everything going as it should...

I added my macadamean nut honey to my wit after primary fermentation. Supposed to help maintain that honey flavor and aroma. Going to finally try one today!

the sugar for bottling is just a given, normally not in a recipe unless its a specialty sugar (honey, molases, etc) Your honey at flameout is just going to add sugar to the fermentation process, not bottle carbing. check this out http://www.tastybrew.com/calculators/priming.html I would...

Have any books? How to brew, and The Joy of Homebrewing are great books. Also Brewing Classic Styles if you want to start branching out and trying new things. And If you plan on making your move to AG start piecing that together slowly so it doesnt coast as much later on. Oh yea...

my thoughts exactly Matt. I was a little worried with my last batch. Had my 2 smack packs sitting in my fridge between brew days. They must have been sitting in there in the back, untouched for 2-3 weeks. When I got them out they were slightly FROZEN! I was pissed but went ahead and thawed...

:tank: CHEERS!!! I get all my info from this forum. Thanks again everyone!

eight 8% beers? Jesus, I ramp up my brew so I only have to drink about 2 to get a decent buzz. Then again I dont get **** housed like I used to.

Well keep me updated. I like my IPAs dry as well.

4 per bottle? Wich drops are you using. I have used the coopers priming drops and they were 1 per bottle. The directions called for double the ammount (2 drops) for bigger bottles, so doubling your ammount should probably do the trick.

Check out this link, has a lot of good info. http://www.tree.com/food-dining/wine-bottles.aspx