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Not sure if Mamite or Vegemite is gluten free or not but that was used as an energiser for mead while raisins were used as nutrients.

Latest mead, traditional water and honey.

I, personally, would get some apple juice, do a hydrometer reading then add honey with reference to the OG of the apple juice until it got to a table wine strength OG. I'd use cider apples, ideally, but i'd make do with a mix of desert apples and crab apples.

How many gallons are you planning on making?

Sounds very interesting, worth looking into I think. Thanks for the headsup.

It was a spontaneous thing one evening back in May so I kind of made it up as I went along. The brown sugars I used were muscovado and demerera although I can't remember the weights I used. There was 340g of Rowse honey in there. I can't remember how much white sugar (in invert form) I put in...

1 gallon of Rowse honey mead using Bourgovin RC 212 yeast. Silverbrook Falls mineral water (Spar own-brand). 615 + 1 = 616

I made a vanilla coffee thing that had both honey and brown sugar in it... some invert sugar too made from white table sugar.

I heated the honey and water when making my first meads back in 2014 although I tried not to let the liquid mixture get above 60°C (I think) due to some advice from a YouTube video I saw on the Berserker Brewery channel. Heating above that destroys the subtle characteristics of the honey such as...

This is the last batch of mead I made, at the end of July, with tea, lemon and fermented with Safale S-33 yeast. Water is Volvic mineral water. Honey is 1.36 kg of generic Rowse set honey. Original gravity was around the 1.070 mark but I can't remember exactly. If it ferments dry it'll be in the...

I've found them drowned in bubbler airlocks. I do primary fermentation in open air buckets but I place a tea-towel over it to keep the flies out and fix it there with a thick rubber band so they don't find a way in, then put another tea-towel over the top of it.

+ 1 gallon of lemon and honey mead. 487.5 + 1 = 488.5

I have heard of people using Marmite as a yeast energiser alongside raisins for yeast nutrients. I haven't tried Marmite myself, however, on account of not wanting the mead to taste of the condiment or to increase sodium levels (they add salt to spent beer yeast in the process of making it.)...

July update. Starting gravity: 1.110 Final gravity: 0.990 Vigo cider yeast fermented it dry, making a cider of 15% alcohol by volume (or apple wine you might call it at that abv).

Mead made from raw wildflower honey in February 2014 but had to top it up with some buckwheat honey mead due to headspace in the carboy. Not sure what the abv is but it is over 10%.

I used Lalvin 71B-1122 because it is supposed to make mead drinkable quicker but I'm not sure how quick is quick, really. Using this yeast I still think it's going to take upwards of a year before it becomes palatable. With that said I only started with staggered nutrient additions (and the...

Hopefully it will not. I left way too much headspace in some of my mead jugs and I'm guessing it's going to compromise it but I will have to take comparison notes between the jug with headspace and the jug without. Best of luck and hopefully your mead will still provide pleasurable...

Thanks for the replies, they ease my mind somewhat.

If it hasn't cleared and its not sitting on a bed of lees I would leave it until the signs of vigorous fermentation have subsided.

March mead, racked in May, topped up with some run-off from the primary container.