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I have considered putting together a pyment using the Wine Expert Private Reserve Cabernet Sauvignon kit. Mosin, does the finished product drink very similar to a red wine? Sounds like you have had good luck using decent grape juice from wine kits. Todd Peterson

I just used Stavin Oak Cubes for the first time recently. I used the Medium Toast French Oak at the manufacturers dosing suggestion (2 ounces per 5 gallons). I gave the cubes a vodka soak prior to adding to the carboy to wash off the dust and hopefully kill any nasties that may be on the...

I added medium toast oak cubes to a black currant and blueberry mead 3 weeks ago. Took a tasting sample for the first time today. Started this mead in early November. The oak really rounded off the sharp, tart taste of the melomel. Probably going to rack to tertiary tonight or tomorrow along...

😀 I have those already. In my experience, beekeeping is a labor of love. While it’s an interesting hobby and beneficial for the environment, the return can be sketchy. Todd Peterson

I’m sure that reduces the amount of pbw and starsam used. I’ll eventually look into a carboy cleaning system. Has to have benefits over the 24 hour soak with the carboy all the way full of cleaner. Can you tell me which ph meter you use? Would you buy the same model again? Todd Peterson

Nice set up! Does the ink bird have a heating element? In my limited experience, temp control has been pretty important to the outcome of the final product. I’m also part of the bucket gang for primary. No question time and experience are priceless. When things go wrong, it’s normally the...

Good morning folks. As the title of the thread inquires, what is the gear that you have purchased to support your mead making hobby that was a game changer and worth the investment? I’m a “buy once cry once” kind of guy. I do not mind the cash outlay (within reason) for good gear that...

DB, I checked my notes on the blueberry juice. I used 1.5 gallons in a 5.5 gallon batch. I also used some black currant juice as well. I think juice is a really clean way to get fruit essence into mead. That said, it does not seem to generate all of the qualities as using whole fruit in...

I’ll check my notes and let you know. I think for my last batch, I replaced 2 gallons of water with juice. Flavor and color held up through fermentation. Todd Peterson

I have used RW Knudsen pure blueberry juice with good success. They come in 32 ounce bottles. I look forward to hearing how your blueberry melomel turns out. Todd Peterson

Quick question Mosin. Do you bottle using the valve on that container. I have been toying with the idea of ditching my bottling wand attached to an auto siphon in exchange for a bottling bucket set up. Also, that looks to be plastic. I love my plastic fermenters for weight and safety. How...

The cool brewing bag has been a good use of $ for me. I’m able to keep the temp between 5 and 10 degrees cooler than the ambient temperature by rotating two frozen 2 liter bottles. Prior to buying the bag, I was at the mercy of the East Tennessee weather fluctuations. I would still be...

Started a 4 gallon batch of Orange Blossom traditional. Purchased the OB honey from a bee keeper in Orlando a couple of weeks ago when I took my family to Disney for Spring Break. Todd Peterson

Good afternoon folks. For those of you that have the ability to manipulate the temperature of your must as it ferments, do you follow a specific protocol changing the temp early or late to obtain the desired effect? Or do you set it and forget it? I maintain a low temp through the use of an...

Is 13% ABV generally considered a high ABV mead? I’m trying to distinguish between unbalanced and off flavors. I do not detect rubber band or medicinal zing that are generally associated with stressed yeast. I don’t have enough experience with it to distinguish. Not to mention My palette...

I have a stainless wand with a diffuser stone that attaches to an O2 tank. I’ll try to break it out for the next batch. Do you use the O2 more than at the initial mixing of the must? Todd Peterson

Not exactly. Using a lot of pure fruit juice in place of water. The sugar in the fruit juice pumps up the starting gravity. Following tosna, rehydration with goferm, and maintaining fermentation temp in low 60 s to give the yeast a fighting chance. No signs of stress in offgassing so far...

Starting gravity of 1.13 ish.

I stabilized the first batch that I have since bottled. I plan on stabilizing the next 2 as well once they are ready to bottle. When you stabilize, do you follow the instructions on the package for dosing? The dosing chart on the r/mead wiki seems to suggest way less than the manufacturer if...

DB, I have been using a hydrometer to determine my starting and final gravity. Using online calculator to determine abv. Thanks for the reply Mosin. I appreciate the feedback. I’m hoping it fades a bit with age as I would like to avoid back sweetening if possible. I’m pleased with the...