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Ok cool. After 60 days in secondary I was planning on backsweetening to taste, letting it sit for a few weeks and then bottling. I was planning on corking when I bottle. I figure the cork would pop before the glass does. All of the grolsch bottle are currently occupied with an ale right now lol...

I live in Colorado and there is a good beekeeper about 2 hours North of me that I'd like to get my honey from if I'm in the area, I'd love to have my own bees once I get the space to do it. Sadly i dont think the neighbors at my apartments would be too keen on a bee box on my porch haha. I was...

Hey all, I was just curious if anyone has found any good recipe books for making different varieties of mead. I'd like to have a hard copy that I can have open while preparing a batch. I'm also having difficulty finding recipies that I don't have to pay a subscription for, or YouTube videos...

Also, i have some pectic enzyme. I was planning on thawing and heating all the fruit and blending into a puree. I've heard conflicting stories on when and where to add the enzyme. I figured that I should add the enzyme to the fruit after it has cooled and let it sit for an hour before i add the...

Does the metabisulfate kill the good yeast too? Im kind of hoping for a secondary ferment when i ad the fruit.

Hi everyone, my name is Shawn and Im on day 4 of my first mead. My dad has been brewing beer for a while now and ice finally gotten into it myself. Here's the recipe for my mead. (Cyser) 10 lbs honey 3 gallons apple juice 1\2 cup raisins Lavlin D-47 OG: 1.130 Ferment for ~14 day Yeast...