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I do not mind ageing my meads, but I do mind the real estate they take up. What is a good general purpose yeast to use with mead, with quick, clean, and has full flocculation? Basicly Im looking to cut down the carboy time for future meads. I want to bottle/cellar them earlier.

Err I found it https://www.homebrewtalk.com/f30/mead-tea-tea-mead-143286/ Still not definitive. Only discussion on existing recipes.

Somehow I missed this post, but I got two hives I started last year. I never harvested in hopes to have enough size to do lots of splits next spring. I love Beesource Beekeeping Forums for advice

You got a link? I cant find it.

Ive read a couple posts about tea meads, but I have yet to hear of a successful technique or recipe. Im throwing around the idea of a potent oolong tea based mead, with a slightly sweet finish and possable orange citrus notes. I have some great tasting oolongs Im looking to intergrate into...

I would suggest stabilizing the yeast then using "coffee-house" apple flavoring syrup. I have had rave reviews by doing this exact method. Torani Apple Syrup can be purchased at bulk providers for businesses, like Cash and Carry.

I never used it in ciders and I am always happy with my results. Apples have a lot of natural nutrients. I save my nutrients for my mead.

bubba, get in contact with these people and they can help http://www.ohiostatebeekeepers.org/About%20OSBA/osbaofficerssup.html Not sure how far but you can try http://www.zambezihoney.com/

I say 0. And if you dont like it then add some sprite.

Find a local apiary. $2/lb straight from the bee

The reason I will never give up mead : The first tasting of a one year old mead. Almost makes me cry. Its like god is rubbing my belly. Haiku?

I found it helps to stow them in the crawl space. Out of sight out of mind.

You will need raisins, because honey is a hostile environment to yeast(as far as fermentable sugars go) Raisins add nutrient and tannins, both make for a much better mouth feel and fermentation. I would use a small box, and try to stagger them as per the mead FAQ. I would also blend them in...

I have had dryer than normal fermentation when using more than one yeast. Just back sweeten and mark it up as experience

I found a solution myself. I add small amounts to a domestic beers. Makes for an alcohol and hop bonus, creating a more pallet-able corner store beer.

So I made a mead 5 years back that used a little lavender, and some Saaz hops and it turned out freaking incredible. Well I thought I would switch hops, to something more grapefruitish... and I didn't get what I wanted. I didn't look at the AA% on the hops, or I would of not put them in there...

Better safe than sorry, so I'm going to ask :> I'm backsweetening a wine and per the instructions on the Brewcraft Potassium Sorbate, it says I use 3/4 tsp per gallon. so, per my calculations I added 1 table spoons, and 3/4 tsp. (3/4 * 5), or 3.75 tsp, which is 1tbl + 3/4tsp I added this and...

While complication is contrary to art, cola is a successful complication.

Water Sugar Carbon dioxide Natural caramel color Natural flavors from plant extracts (0.37%): galangal, vanilla, mustard seed, lime, kola nut, cocoa, liquorice, cinnamon, lemon, ginger, coca leaf, orange, corn mint, pine, cardamom, mace, clove, and lemon juice concentrate Caffeine from coffee...

1 Gallon test run? Sounds great. Just finished up. The smell of the spice mixture was amazing. I have made lavender meads before and was really impressed with the lavender smell from the Super Blue lavender I purchased. I went with Montrachet yeast. Hope this one turns out. I'm sure it will.