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If you're talking about honey from the grocery store that's in a bottle, then that's already pasteurize. If you get raw honey from your local beekeeper then I will pasteurize it before using. Heat it without boiling seems to be the way to go.

Well I made Joe's quick grape mead with 1118 with only a few inches of headspace and yeah there's no krausen but the foaming was so intense that it went up into the lock and spilled out of the carboy. I just started brewing this july and i haven't really tasted anything I've made yet but I'm...

There's lots of different ways actually, which is why I get kind of confused trying to figure it out. To backsweeten, you can use potassium sorbate and sulphite to stop fermentation and then add sugar/concentrate. Or you can add non fermentable sugars like splenda. cold crashing is...

Good thing I'm not using lalvin 1118 or I would have apple juice all over my closet. I actually had the carboy suck water from the fermentation lock so its even fuller now. If I plan to carbonate, wine bottles and corks wouldn't be suitable would it? i'm planning on going to the local...

I have a few questions. What is the typical bottles that are used for ciders? I wanted to use typical 750 ml wine bottles with corks, but that doesn't seem like the norm for ciders? Plus I assume you can't pasteurize corked bottles, or am i wrong?

Hey that hydrometer in the carboy idea sounds neat. Might have to try that. I wasn't really thinking of carbing this, but I just saw this thread and holy crap when he pours the cider into a glass the cider fizzing looks like diamonds...

24,492 + 5 = 24,497

Yeah I was wondering this as well. Also, what is optimal temp? I googled montrachet yeast and a website said 60-80ish, but just trying to confirm. I will be keeping mine in room temp (roughly 77 Fahrenheit) Also, how long does it take for fermentation to start? It's been 2 hours and not much...

I just made a batch of this. I had a few ounces of apple juice left over when I thought that I shouldn't fill up the carboy anymore. So I heated it up and used it to rehydrate the yeast, poured all of it in and the carboy is now filled up to 2-3 inches from the top of the neck. hopefully it...

So I made a gallon of this and did it really simple. I poured 2 pounds of clover honey straight into the carboy by itself. Then I poured in 64 oz of grape juice and topped up with water after that. Swirled it around until it was all mixed up. After that I pitched an entire packet of lalvin 1118...

Another question: Does corn sugar mean high fructose corn syrup? Are there any other kinds?

Well yeah I didn't think extra water would inhibit fermentation, just wondering about its effects on flavor/strength of the mead

So i'm planning to make a 1 gallon batch of this and I'm seeing that most or all of the batches that's been posted hasn't been topped up? There's quite a bit of space there. What's the deal?

I think I have some bad news I went ahead and racked my mead but when I tried to push the airlock into the stopper, the stopper got pushed inside the carboy. I tried to get it out with a chopstick but failed and ended up stirring up the mead and I think exposing it to a lot of oxygen. I...

Update: Fermentation started on the 27th of July, so it's been roughly 6 days. I've opened the pail a few times since then, and it seems like most of the cherries have had their colors leeched off of the fruit and into the mead and dropped to the bottom. Airlock activity is slow, about once...

Are these fruits that are used to make melomels still edible after fermentation? Some cheap fruits maybe doesn't matter, but stuff like cherries are fairly expensive. If they are edible, are they still good?

When you guys make 5 gallon batches, where do you put it for drinking? Cause 5 gallons is a lot of bottles. EDIT: so is this recipe 4 or 5 gallons of water?

I thought bulk aging was the best way to go?

What exactly makes the fruit drops anyway? Is it like gas inside that gets released?

Hey that sounds delicious. Do you mind posting up a recipe?