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From How to Brew: As a final note on this subject, I should mention that by brewing with healthy yeast in a well-prepared wort, many experienced brewers, myself included, have been able to leave a beer in the primary fermenter for several months without any evidence of autolysis. Autolysis is...

What's with all the racking? lol. I see numerous people racking 2 or 3 times in the first couple months. It seems to be the general consensus that 2 months (or more) on the lees does not have any significant effect on the mead. One of the most popular meads out there (JAOM) sits on the lees...

There also seems to be a lot of debate about sanitizing corks. Keep in mind that, to the best of my knowledge, no major wineries sanitize their corks and produce many wines that can age well for many, many years.

Yeah, thought about it but we really don't bottle any beer and just started making mead. We bottled our 1 beer straight off the tap (Perlick flow control faucet) and the previous batch of mead with just pinched tubing. lol. We'll probably just use a spring loaded filler for the next few mead...

Been brewing beer for 10 years and, in that time, bottled 1 bottle of beer... 3 days ago. lol. All kegs prior to this. Recently started into mead and was looking for a good bottling tool. Purchased both a standard bottling wand and the Ferrarai... will probably not use the Ferrari because of...

Every video I see shows a lot of aeration taking place. This can't be good for long term storage of wine or mead...

Experiences with this filler? The reviews seem really good but after watching a couple videos, it seems like it is aerating a lot while filling compared to a simple tube/check valve style filler.

Thank you sir... and that chart was pretty much exactly what I was looking for.

Yeah, only on our 5th batch and have seen different behavior on all but, again, this is our first traditional. From what I've seen, the different fruits definitely have different effects on the fermentation. Speaking of acidity, I think it might be a factor in the cranberry melomel that is...

Hey all, Still pretty new to meads and was wondering, for those of you who closely track it, what your typical fermentation timelines were for a basic traditional mead with aeration and staggered nutrient additions. Our first traditional mead I had planned on doing nutrient additions and...

And into the barrel it shall go... :mug:

I'm a little hesitant about even trying this on a sweet mead. I'm assuming that, like wine, oak goes better with the drier meads but haven't really found much info on this.

Have our first traditional sweet mead that will be available shortly (all melomels prior to this) and I'd like to oak barrel a portion of it (new American oak... medium toast). Just wondering for those of you that have barreled your mead, how long did you leave it in the barrel? I realize...

So I also contacted Wyeast because I wanted to know the difference between their wine and beer yeast nutrient. I included in this the question about dosing for mead. The response was that the wine and beer yeast nutrients are exactly the same and the dosage is the same for everything...

You'd think they'd put something like that on the label... irritating. :confused:

Anything else using Wyeast wine and mead yeast nutrient instead of DAP/Fermaid? I'm pretty new to meads but I've been using this nutrient and was wondering if anyone else has been also. The sheer recommended volume of these 2 nutrients seems to be very different... up to 8 times more...

Yeah, I think if you wanted less spice, do some side mixing of spiced and regular cider until you found what you liked. As it is, it would probably make a great cyser to push the alcohol up pretty high and use it as a holiday sipper.

Hey all, Made a cyser with Trader Joe's spiced cider and it turned out really nice. Their cider is all natural, unfiltered (i.e. yeast nutrients) and already nicely spiced. It's actually pretty heavily spiced (which we like) so if you prefer subtle spices, it might not be for you. Other than...

I noticed the new ones definitely smelled worse than my older ones so I decided to drop a couple new ones into some hot water with some baking soda. It took several baths to diminish the smell and they turned the first bath into foul smelling tea (despite the baking soda). That being said, I...

Just a quick update on this. It appears as though this little accident is turning out OK. It's day 27 and it appears to be approaching FG with currently a little over 13% ABV (a little beyond the Wyeast Sweet Mead tolerance of 11%). A quick taste and I believe it is quite a bit cleaner at...