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I'm trying to make mead-like wines on the cheap, since sugar is so durn expensive these days. I was thinking of using straight sugar rather than honey, then flavoring with honey after the fermentation is done. Would this be close?

So who's gonna do the following experiment: 3 batches... 1 with yeast A 1 with yeast B 1 with yeast A+B mixed during ferment. Probably will taste like A or B if one yeast totally out-performs the other.

I say JAOM

Hey I really like your labels, do you have any higher-res versions of them to print out? Specifically the one with the spiders? thx

Good point, but if I start changing things then where do I stop? I'd like to find something simple that will work for all 5 yeasts, that will contribute little to the overall flavor, and that will allow me to do it fairly easily without buying a bunch of extra stuff online.

Knew a guy who brewed beer with his own kidney stones

I kind of liked the spiders. They made it a little edgy ;)

I'll drink anything ;) I just wanna taste the differences between yeasts. But I agree that the spices, oranges, raisins, etc may overpower any nuances that the individual yeasts confer to the mead. But I'd also like to provide enough nutrition to the yeasts without going out and buying a...

So I have my first batch of JAOM bubbling away with the recommended bakers' yeast. However, I recently ordered the 5 different types of Lalvin yeasts. I was thinking of doing 5 different 1-gallon JAOMs, each with one of the 5 different yeasts. Everything else will be exactly the same for...

This might seem like a dumn question, and it probably is, but has anyone ever tried mixing two or more different yeast strains in one ferment? Would it matter? Would the different yeasts fight it out like in West Side Story? What would happen? :confused:

Children under the age of 2 shouldn't drink honey wine. Surgeon general sez so.

Seems like most mead failures result from over-thinking.

I first had mead when I was in Ireland. I've never seen a group of people get drunker, faster, than on that stuff. It was sweet but not overly so, and it went down so easy that a whole room full of people went from sitting sedately to uproarious laughter and falling out of their chairs in...

Are you sure? I think we might be giving Joe too much credit. Can anyone really vouch that he thought out all the intermingling flavors for that recipe? Or did he make his recipe because it was easy and cheap and "traditional" and kind of funny and fun? If he really figured out that the pith...

Do JOAM, make it in a 1 gal plastic water jug with a balloon airlock. The honey will cost more than everything else combined, and you'll still walk out of the store spending about $15. My friend made wine using prunes and natural yeast in a trash bag stuffed inside a toilet when he was in jail.

I might have a place near an exterior wall where it's usually 18-20 but gets up to 21-22 in the afternoon. I may try there. What's the worst that could hapen? ;)

I'm in a part of the world where indoor temps are almost always over the recommended 15-20°C for D47. They're often 20-27°C (70-80°F). However, I see that D47 is highly recommended for average meads and I would like to try it on my next batch if I could. Is this 20°C a hard cutoff or can it...

I see that most experienced people use the same type of glass jug to ferment their mead. I'm wondering why, since with plastic you can discard it after it's done. It seems that glass jugs with narrow tops would be very hard to clean, especially if fruit is added. I saw a youtube vid of a guy...

I am here 'cause of Skyrim. Just started my first batch.