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Well, my buddy just gave me a brand new conical fermenter. I've got about 3 different meads bulk aging right now and i think i'm going to try something a bit different. No concrete plans right now, but here's what i'm thinking. 6lbs of caramelized honey 1lbs of chocolate malt 1lbs of...

is this 4chan or a mead forum? :D

thanks, i did some looking around myself and haven't quite found what i was looking for.

For reasons I have mentioned?

hmm... i see your point. my plan was to let it age in there for the better part of a year and slowly drink it over the course of a few months. there are ways of cleaning/treating these barrels between batches, so maybe if i dont treat it, it wont over oak the second batch i put in it. i guess...

So after tasting my last batch of mead that i aged half of it with oak chips, i've decided that i really like the oak! I've seen these small barrels online for just over a hundred bucks that hold about 10 liters of liquid, have a medium toast inside and a bung for pouring. I would really be...

I'll pm you soon and maybe we can collaborate something for the books

i made one little tweak to this second batch, so i'll see which one turned out better and post it. are you looking to start it real soon?

A side note to this recipe. I've immediately made a second batch after bottling because i was so happy with how this turned out. My second batch is now one week into the primary and i just took a gravity reading. After i tasted it, i poured a small glass right out of primary which i am now...

i am still fairly new to this, so i can't give you the correct answer. i will, however, tell you what i did. i racked a few times and there was little to no airlock activity, even after backsweetening, so i took about 1/8 packet of lalvin ec-1118, rehydrated and mixed with the mead about a day...

all in all sounds pretty good. mine turned out delicious and its not even aged yet. i opened 2 so far and have decided that i'm not touching it again for at least 3 more months. it has a great color, amazing undertones, and when things start to blend and blossom after the aging i'm fairly sure...

why thank you, sir! the paper is some really good stuff. so far, the best way to apply is to get a spray bottle and fill with water, mist the back and stick it to the bottle. best part is, when you go to reuse the bottles, just dunk them in water and the label falls right off. i would imagine...

yes, i've just made this, but i had blueberries as well, and bottled it and before i backsweetened, it was dry. here's the link to a thread. https://www.homebrewtalk.com/f30/ideas-about-dry-black-blueberry-313652/ ad the vanilla to the tertiary, or at least the secondary. also, oak chips made...

i'm not sure if i'm allowed to post these links or not, but i just buy this paper, which is incredibly cheap and have my buddy print them out on his label paper. i made the label on photoshop. the dragon, if you dont know, is actually the "skyrim" symbol and i made it blue, added some text and...

The ones that I want to be sweet have been sweetened

haha, great comments. no, to be honest, it is was a tad dry, as i've mentioned, it was more like a cabernet, so i took some of it and killed it with sorbate and corked them, and the ones that will be sparkling, i added some blueberry juice to backsweeten and they already look like they're...

And the rest of it in bottles!

Bottled the rest of my black and blue today. Here are the results.

try racking again and waiting a week, then cold crashing. should turn out just fine

Put the stuff i oaked in the bottle today. I'm quite proud of myself!