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I'd like to try making it, they were selling Ethiopian honey cheap on Amazon, but I have a hard time finding gesho.

It sounds like an interesting recipe but if no honey is used can it really be considered a mead?

1 gallon of plain water and honey mead. 43 + 1 = 44

I have not made a pure coffee mead but I did make a coffee and vanilla wine with honey in it. Friends took a whiff and suggested pour it down the sink but I drank it and thoroughly enjoyed it. Don't drink as a nightcap, though.

I would go ahead and say that glass is probably better for bulk, it would be my preference anyway. Largest glass vessels I have, though, are 10 litres while my plastic containers are 25 litres. I have about 25 litres of cider from September 2015 in a plastic bucket that I have not touched since...

I think how long you age it should depend on it's alcohol content, amongst other things. If it tastes a little harsh, or whatever, then ageing for a year or more might take the edge off it. Some howebrew, admittedly not cider, that started off tasting like battery acid did mellow out after an...

I remember using recycled 71b-1122 yeast from a previous batch last year and it fermented fine. If it was the one I think it is, it had some citrus notes on the nose - more oranges than lemons.

Did you take a gravity reading? I think if you're going for 17-18% and using 71b-1122 "Narbonne" yeast it might end up quite sweet because that strain tends to have an alcohol tolerance of around 14%. Kv-1116 and EC-1118 are known to have higher alcohol tolerance, in your desired range.

I keep mine in an open air container, preferably no more than five days but I have left it in that environment for over 20 days before. I used to leave it in there around 14 days but decided that probably wasn't the best practice. After it's gone in the glass container I rack when the yeast...

Interesting to know. Next mead I make I might wait until I hear it fizzing until I add the first nutrients.

I'd try making it, at some point. I love maple syrup, especially on waffles and pancakes. Maple syrup is a little bit more expensive than honey, I think. Fermenting birch syrup interests me too.

Would you ever consider using an entire 5 gallons of cider instead of 4 gallons of water and 1 gallon of cider?

I have had similar issues with old second-hand jugs I got from Gumtree. After bleach and dishwasher tablets dissolved in water I tried VWP cleaner and that worked for some of them but not all. After that I tried citric acid as well as red and white wine vinegar, scrubbed with part of a sponge...

Mine's in the kitchen which is pretty warm, even in January.

It's fermenting vigorously at the moment, rapid bubbles of C02 escaping from the airlock. Thing I'm not sure about is whether it's the bread yeast or the EC-1118 doing the fermenting.

After breaking my previous hydrometer when it rolled onto the floor in the night I had to get a new one. Problem is that the readings on this new hydrometer were uncharacteristically high than what I was used to (I was following some fairly straight forward mead recipe that gave me a...

If I get too much headspace I either throw some raisins in there or I put some more mead in there, say if I made more than would fit in last time. I have also made enough honey water to the original gravity reading and topped it up with that but, yes, it does add more fermentables and will...

It's made out of Rowse honey which is a brand of honey rather than a variety of honey haha.

First mead of the year, for me. Original gravity reading was higher but the hydrometer is about 6 points two high when I tested it in water. If it ferments dry should come out around 11%. Had a fruit fly land in it when still in the primary bucket so I'm hoping it'll not turn into honeygar /...

All my meads have fermented dry or nearly dry. S-33 perished before it fermented all of the sugars but when I tasted it there was not much sweetness at all.