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Give it time. JOAM is a great first brew. A quick guess at what the stuff retails for... You made out like a bandit. That's around 300- 350.00 worth of stuff. Get a book, take a class at a home brew store and you are well on your way to a surprisingly addictive hobby. A thought occurred to me...

You mean like this? See attachment. All meads change color and clarity. Oh, and what it looks like in the carboy? Won't look exactly like that in the glass. It will change in a very short time, trust me on that one.

If those hard white flakes become malleable in your hands and you used raw honey, then yes, it could very well be wax. You didn't say how long you let it sit while clearing, but with BOMM I'm assuming it has to be at least a month. Filtering and getting it off the must on the bottom will help it...

I looked up this web site for potassium metabisulfite and it cleared up a lot of questions. http://www.foundationwebsite.org/Miscellany35.htm The amount of honey you use will vary. If you like sweeter meads, add more honey. Weather you choose to add more or not is up to you. Do what you think...

It looks like a good recipe for mead. The amount of honey used is what is recommended for 1 gallon or 3.5 liters. The water is correct. You can use bread yeast, but if you can get a hold of Lavilin D47 or Red Star Monchalet, it would also work. I usually add the potassium metabisulphite after...

Before you siphon the must off of the dead yeast cells, add potassuim metabisulphite. (1/4 tsp for 6 gallons.) This will kill off any live yeast remaining. If there is too much yeast cells, the sugar will make them grow. The way your recipe is now, you will carbonate the mead or have the bottles...

I'm concerned about the SG and subsequent readings. I made a blueberry melomel and it got stuck during primary fermentation due to the high sugar content. Removing the fruit and gradually adding water to get a reading the yeast likes to thrive in would help. The hydrometer is your friend. I...

I wish it was that low. Nope. That lil' bugger floated so high I thought he was doggie paddling. I spun it around a couple of times and she came to rest on 1.16. I mostly followed the advice of Loveofrose. I removed the berries and added water until I got a SG of 1.08. Reoxygenated it of...

Thanks guys. I'm going to pull out the berries and dilute to a lower SG.

Made a blueberry mead last month. 5 lbs of honey, 2 lbs of frozen blueberries from Costco, tablespoon of Lemon juice and some Red Star Montchalet. A nice one gallon test batch. OG 1.16 There was a nice yeast eruption and it turned color like a good mead is supposed to, even bubbled and turned...

I started a one gallon blueberry mead last month. 5 lbs. honey, 2 lbs frozen blueberries from Costco, 1 tbl lemon juice. S.G. 1.16 Took a reading yesterday and still 1.16! I had a lovely yeast eruption shortly after pitching the yeast and it bubbled through the airlock turning the water purple a...

Thanks for the advice. Both were LD Carlson brand picked up from my home brew store. Instructions on the bottles said different things. Potassium Sorbate- to prevent renewed fermentation when sweetening. Campden tablets, ie Sodium Metabisulphite, is listed as a sterilant and preservative.

I've a question that relates. Which is better, potassium sulfate or Camden tablets? I've been using Camden to clear batches with no trouble and never gave it a second thought. I also use potassium sorbate to stop the yeast from activating after it's supposedly done. Am I using two things that do...

Here are the latest batches of mead to come out. Left to right: Prickly pear, Pineapple ginger and Serrano pepper.

Just noticed the other week that corks come in different sizes at my local brew store. Also a lot of bottles have threads on them which make for a weaker neck. It's a right of passage when a bottle breaks during corking. It happens and the best we can do is minimize the chance of it occurring.

I 'accidentally' made carbonated mead. the yeast wasn't fully used up when I bottled after two months and racking to secondary. The yeast cake on the bottom must have gotten stirred up when I racked. Two bottle bombs scared the dog, but the rest turned out okay. I fully admit I got lucky on that...

This is my pineapple ginger melomel on the left and serrano pepper mead codenamed: Dragonfire. bottled on 8/1. We'll see how it looks in the fall. I'm hoping it will be ready in time for the holidays.

Some dry mead and some prickly pear in a secondary

Started a dry mead using Lalvin wine yeast. Watched it bubble for a month and a half, racked it on Dec 7th. Watched it clarify and decided to bottle it Dec. 28th. FG 1.0 Tasted the alcohol in it, but was disappointed in the batch. Two weeks ago, a bottle popped it's cork. My question: Could...

5 gal. of prickly pear 52+5=57