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So I brewed this up yesterday. Scaled it down to a 5 gallon batch and slightly changed a couple of things. 6lbs wheat LME 1.5lbs Pilsen .75lbs flaked oats .75lbs flaked wheat 2lbs amber LME (had it leftover from another batch, so I just through it in) .5oz gelina 60 min .5oz coriander seed 15...

The gram crackers do go in the mash and you add the sugar and chocolate to the beginning of the boil.

Brewed this up today. Smells and looks good. O.G. Was 1.062. The only problem I had was my mash tun got plugged up and wouldn't drain. Had to use alternative means but I got it done. Can't wait for this one to be done. Thanks for the recipe.

Bulk fermented/aged for 5 months. Bottled a month ago for a total of 6 months. Came out to 13% abv. It's very sweet. I like it but is a little to sweet. I think next time I would use white labs semi sweet yeast. I did use 16lbs of honey though. I don't no how much the extra lb of honey made but...

Thanks for the info. I'm definitely learning with this one. Question though, why not rack it until its completely fermenting?

Ok just an update. 1 month in and I racked it over to the secondary. There is no movement again in the must. I took a reading at 1.070 so I know it fermented down a little bit. After reading about yeast nutrients I decided to add a teaspoon of it just to see if it will get going a little more...

Ok, I'm kinda new to mead/ wine making. This looks great though but when do you add the yeast nutrient and acid blend?

Ok do last Sunday I popped the lid off and there were a bunch of tiny bubbles coming up but my still none coming out of the airlock. I just got home and popped the lid off one more time and it still has tiny bubbles coming up. So my question is, is this ok or how should it be? Thanks for any...

I did aerate it really good before I pitched the yeast and I did not add any nutrient or anything else to it. There's no bubbles what do ever. I will check that link out later on today. Thanks for all the help. I think I'm going to give it a couple more days to make sure it's not just a slow...

I'm definitely willing to pitch more yeast. I'm just worried about it doing the same thing. Why do you say be careful with the nutrients and what will boiling it do? I'm very new to mead and wines?

My temp strip is reading 72 degrees. Is it to late to add yeast nutrients to it?

Alright, I made a 5 gallon batch of mead with 16lbs of clover honey, 4 gallons of water, and white labs sweet mead yeast. It has been in the primary fermenter for 4 days and I haven't seen a single bubble come up out of the airlock. My O.G. Is 1.100 and I haven't taken a second reading to see if...

Bummer. Oh well. Thanks for the advice.

Does anyone know if i can use an old galvanized wash tub for sanitizing my equipment? Just wondering if it's safe and if it'll leave off flavors in my beer? I found one rust free in my grandparents basement and thought it would be pretty cool to use something of theres in my beer brewing...