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Either give it some more time to clear in secondary or use a fining agent to drop the particulate out of suspension. And of course making sure fermentation is over is the best thing to do, or you could run it through sterile filtration.

+5 = 22973

You will need to check them periodically and crack the lids open slightly to let the pressure out or they'll blow.

The only reason to add more sugar is if you want more alcohol than the natural sugars in the juice will provide. Without a hydrometer this is impossible to figure out, you'll just be guessing.

You will probably want to post your question in the kombucha and fermented tea forum since this question doesn't pertain to wine so to speak. ETA: even though the recipe is listed under wine recipes

By adding the dry yeast to an already active fermentation you provided nucleation sites for the CO2 that was dissolved in the mixture. This instantly enabled the CO2 to form bubbles which led to what you experienced. Isn't science fun?

Theres VERY lengthy thread HERE on a recipe for caramel apple mead that uses crytal malt, pretty good read. I have a batch of it in secondary right now, cant wait to sample some in about a month.

Just found this thread tonight, so much WIN. sorry to see i missed teenage cat girls in heat LOL

Regarding your question on whether to age in bottles or bulk age in a carboy, it is generally accepted that you will have more consistent results from bulk aging it in one vessel as splitting it up can lead to small differences in flavor from bottle to bottle.

Did you take an OG reading? either im blind or there isnt one in you original post. There is no way to tell what kind of progress was made without an OG.

Too much headspace during aging will lead to oxidation unless you do something about the air in the top of the carboy. Some ways I've read about people dealing with it is to use glass marbles for aquariums to bring the liquid level up into the neck or you can use CO2 to blanket the mead and...

From what i have read campden and sorbate only really prevent the yeast from multiplying it wont kill off active yeast, so if its not completely dry it is possible that it is still slowly fermenting.

According to what I've read here and on gotmead JAOM really relies on the leftover sweetness from the honey to balance out the bitter pithiness from the orange. People who have dropped the honey below 3.5 lbs haven't been to happy with the outcome, due to the yeast taking it dry. But, if you...

Started up a batch of this on 2/14, wasn't able to make a starter but the yeast didn't seem to mind. SG is down to 1.023 so far and it seems to be coming along nicely. This is my first 5 gal batch of mead and this recipe is what really got me interested in mead making/homebrewing. You've created...

Heres my entry, good luck everyone.