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You can crush and add the tablets now or at next racking if you like.

Was it in the sun at all, when did it start fermenting and how long has it been? Why keep it outside? How hot has it been? If you are using it to top off the others how much headspace is there?

Quick check says ¼ teaspoon or 1.42 grams per 5 gallons, 0.284 grams per 1 gallon. Did the sodium sulfate come with manufacturer recommendations or no?

Not experienced in puree's but if it's the cold for a week perhaps it sank to the bottom and didn't extract very much at all. Higher density puree didn't blend with the mead and might've separated. Just a thought, I'll wait for someone with experience chime in. I do half my fruit in primary and...

When you added the puree were you still cold crashing or cooling your mead or did it come back up to room temperature?

What did you get by chance? Sorry if I wasn't clear, maylar got it though.

Campden tablets, the are m&m sized white tablets that are sulfites used to sanitize fruit or juice before primary fermentation, as well as an anti-oxidation agent. What Yooper was suggesting you use every other racking, fairly cheap and useful.

I'll second the campden every other rack, been doing this since I read Yoopers first advising of it years ago, never failed yet. I also use an auto siphon, the cap on the bottom helps pull liquid in horizontally rather than off the bottom. Practice is all, gently placing the siphon into the...

Buckets and wide mouths are best for primary and then carboys for bulk aging. I use brew buckets and primary may last a month sometimes, never had an issue. Just remember to use plastic utensils to stir/mix a plastic fermenter/bucket so you don't scratch it and cause an issue later down the...

Prepping for the braggot idea, and also had a thought, what if you charred or even tried to smoke some oak and add that in secondary? Like add oak character to a finished mead you could add the oak and smokiness. Just a random idea I had and was thinking about experimenting with, smoke permeates...

Experimenting with montmorrency cherry juice and it's coming out of primary this weekend, great stuff all around but heads up while fermenting. It is thick almost concentrate juice and your foam will rise surprisingly higher than normal so leave plenty of headspace. And the blend option is also...

Not familiar with puree's but whole or sliced fruit yes. 1-2 lbs/gal of berries usually adds light to medium character from the fruit, and 3 or 4 lbs/gal adds body and pronounced fruit flavor. Do you want a mead with hints or light strawberry flavor, or strawberry to be the flavor up front and...

Started this to "re-season" myself and needed to start one to consume next year. Now I can be a stickler for JAOM when people substitute yeast or nutrients and the like, as far as I go it's not a JAOM, or a BOMM, when you start doing your own thing. So I will say, in full confidence, this is not...

Only way to come back is with a JAOM, wife is enjoying last year's so that's a new 6 gallon batch on the shelf. Maybe another braggot venture this weekend. 115 + 6 = 121 gallons

Dealers choice really, you can bulk age in secondary, providing you've removed most of the slurry or other bits, fruit pulp and the like. Mead will continue to age in a bottle the same way, secondary aging for me is a time to let the last particles fall out of suspension and settle to the...

Personally had good luck with 71b and 1118 in the warm months, room temp being 70-74 all day and night. Recognizing stress and going for high ABV tends to give fusels but nothing that hasn't aged out after a year. Made a Port strength blackberry melomel that was in a room at 80+ degrees for 3...

Can't wait to see it, guess who's back 😂

Just a little update, racked this 2nd braggot and haven't touched it in 2 weeks, need to do that. It's had subtle degassing and tiny bubbles on the surface the whole time and where the first go got an infection this one is still clean and odor's good. Waiting on one spice to come in the mail to...

Also if you simply want to sweeten your brew you could add sugar if you choose. Sugar is fermentable so if you don't take your yeast to tolerance or stabilize then most likely it will ferment and dry out again. You can also add honey for sweetness since it's a mead after all but experiment and...

You could also try a step fed Sack mead. Add 2# honey with enough water to make your abv about 1.07/1.08 and leave some extra head space. When your yeast are going strong and gravity starts getting close to the 1.01 area add another pound, gravity will go back up to the 1.04 range, let it keep...