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He is making "Burnt Mead" though ... that sort of requires a long cook. From what I understand .. changing the flavor of the honey is what this recipe is all about.

I have done that but I am concerned that I am triggering another bout of fermentation ...

:) I kinda jumped into this hobby with both feet .... My first 4 batches of wine ... Rhubarb Cherry/Grape Apple Mead Blueberry Mead My first gluten-free home-brew! :mug:

My first 4 batches of wine ... Rhubarb Cherry/Grape Apple Mead Blueberry Mead

Here is what my first experiment looked like! My SWMBO went absolutely nuts!! I assume I can call it a success. The flavor was very good and the color was beyond anything I hoped for! We actually cracked this a week early ... but we could not wait! :rockin: You can see the sediment in...

My first gluten-free home-brew!

I have yet to bottle my first batch because when I shine a flashlight through it I still see bubbles rising .... SG has been constant for a while now but I do not want to risk the bottle bombs I have read about here. I have 4 carboys waiting and with my luck they will all be ready simultaneously.

I am so glad to have found this forum this past fall .... I had just started experimenting with mead and wine this summer and stumbled onto the treasure trove of advice, tips and ideas that is found on this site. My wife is celiac and so cannot have regular beer and since GF beers are expensive...

A.) Any idea how to get the beer to come out clearer? It is rather cloudy and I am anticipating sediment in the bottles. B.) Also ... the flavoring sold by home brew stores ... anyone know if they are GF or not? I am certainly hoping they are as I want to play with them ...

Do they still make Bards Gold? All we can find is plain Bards and my SWMBO does not like it as much as she did the Gold ....

I started this batch back in June. At 6 weeks I racked it to a secondary with 1 gallon of Honeycrisp cider. At the second racking I topped it with a honey/water mix to remove headspace. Current SG is at 1.008 and has been for over a week.

I have a mead that the SG has not changed on in over a week but when I shine a light through it there is so much bubble action it actually appears carbonated. Would it be safe to bottle yet? Or will I end up with cases of bottle bombs?

Just in case anyone has gluten allergies and is wondering ... I have just did some Googling and have found at least 3 separate sites that state clearly that Nesquick cocoa milk mix is indeed Gluten-Free. Good news for people with celiac disease that may want to try this recipe ...

Dumped? Mead? Whole batch???? Excuse me ... my eyes are moist and I must grieve ..... That really *is* alcohol abuse ... <sniff>

Grains you *can* use include buckwheat (despite the name); quinoa (pronounced keen-wah); millet and oatmeal - but only if it is labeled as "gluten-free" as some oat fields are contaminated with wheat as they rotate them.

Well, I bottled last night ... just 40 bottles. I was hoping for closer to 50 - but, hey .... half of them are 16oz flippies so I guess I cannot kick. Now just to wait the 3 weeks ..... hoping they are a success. The flavor right now is OK so it certainly is not a failure. Any idea how to get...

So then ... 15 lbs of honey, 5 tsp of acid blend, 5 tsp yeast nutrient and 30oz of Nesquick coco milk mix .... is that about right?

Perfect! Now to do some shopping ..... :-)

When you say "6oz by weight" what are you referring to? Is it 6oz/gal?

It was still plenty cloudy when I racked it ... what if it is still cloudy when I go to bottle it? Do I let it stay in the secondary until it clears?