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There's a winery near my house and I found out they use magnets about the size of hockey pucks to instantly age their wine. I talked shop with them and got their permission to try it with my mead. Two bottles from the same batch. One goes in the fridge and the other goes on the magnet for 30...

My Serrano Mead got stronger during aging. The alcohol taste mellowed out and you definitely feel the burn. It makes a hell of a Bloody Mary.

Getting back to building up my stock and filling holes in the inventory

Thanks for the link. Now to take a sharpie to all those labels I made!

If by SG you mean sugar solution, it came up 1124. Sorry I didn't get a picture of that.

Here are the ingredients and recipe for the pineapple ginger. 1 gallon batch 1.7 lbs or fresh pineapple .13 oz fresh ginger 3.5 lbs. of mesquite and Texas wildflower honey. Lavlin D 1122 yeast. Step feed and yeast nutrient When I stirred, I got most of the chunks out of the way for the reading...

Did the distilled water test and both hydrometers tested out at 1.000 The first picture is the two hydrometers side by side. Notice the scale on the left hydrometer. Here is the hydrometer we are all used to for measuring beer and mead. And here's the second hydrometer. Here is the base of...

I've not discounted my eyes may be playing tricks on me or there's something I missed. I'm going to take Bernard's suggestion and get some distilled water to test out the hydrometers. I'll be adding pictures later today or tomorrow. I'm not the first brewer to be fooled by the tools on hand...

Filling a few holes in my inventory and made a pineapple ginger mead. OG: 1.20 Everything went perfectly right up to bottling. When I went to do a FG to determine ABV, I got 1.22 I thought, that can't be right. Went over my notes, cleaned my glasses did the reading again, same result. My local...

Just leave about 2 inches of head space to be on the safe side. MarkKF is right

Very carefully. Seriously, after racking the mead the peels are just so much mush. Turn that carboy upside down and get creative. I used a landscaping pin that was laying on a shelf.

Don't be sorry, we live for this.

You might want to build your own. There are other options like what I did in the photo. See the left hand side of the picture? A shoe cubby my daughter was going to throw out has been re-purposed to hold my mead. It holds 30 bottles and keeps things tucked out of the way. Ideal for your situation.

I would rack it to another carboy, get it off the yeast cake. Give it time, and by that I mean give it LOTS of time. Here's a hint: hold a newspaper to the other side of the jug. Can you read it clearly? Only when you can read the smallest print should you consider bottling it. In the meantime...

Bare Tender... Harder apple cider... I think we have an idea for a new brew pub. Whoever builds this, I will attend.

I didn't think about that. Thanks for the heads up. I've got some space in my fridge and it's only a gallon. Each five gal. batch I do, I set aside a few gallons to experiment with later on. I've got some pectic enzyme around here somewhere.

I wanted to make a peach mead and started with my base traditional, then added 3 cups of peach puree to a 1 gallon batch. After a few weeks, I tried to strain it out by hand siphon and when that didn't work, I used a course filter on my Buon Vino mini jet filter. Things didn't work out like I'd...

It sounds like a lot, but it dissolves into the water fairly quickly. There are recipes out there that call for 19-20 lbs. of honey for a 5 gallon recipe.

Nice color on that one. I slice up a little ginger root with my pineapple. Recipes vary but it's always 'A lot of pineapple, a little ginger.' Looks like you made a good mead.

Orange slices can fall anywhere between 3 and 6 months. YMMV. Depending on when you started can make all the difference between serving it in the summer, fall, or even next summer. Try as we might there is no way to hurry the process. I still have a bunch left from my Mandarin orange experiment...