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Knowing that they have made it to the east coast just bums me out even more as they are not in NYS. I have in-laws in PA ... I will have to talk to them about this. Or duck over the border to Canada .... then there is the papers and customs issues ..... :-(

Bummer .... no Costco on the east coast ... We have BJ's and Sam's .....

From http://glutenfreeliving.com/ingredient.php : Maltodextrin Maltodextrin is gluten free. It can be made from a variety of starches, including corn, potato, rice or wheat. However the source does not matter because maltodextrin is such a highly processed ingredient that the protein is...

I use 6 gallon carboys ..... also, when I rack a second or third time, I lose volume ... how do I make that up? Or do I just assume that the CO2 produced will fill the void and buffer the mead from oxidation?

I was wondering what methods experienced mead makers use for topping off their carboys after racking .... I have been using water but my wife complains that I am ruining the mead by "watering it down". What other methods do people use?

Hmmmm .... well, I have no problem letting it set in a carboy until I feel safe that I have avoided the bottle bombs. How about if I add more honey to try and get it to ferment to completion (ABV too high for the yeast)? Or should I consider something to kill off the yeast? I understand that...

The recipe I used was for 15 lb of spring berry blossom honey, a "slap pack" of "sweet mead" yeast and water up to 6 gallons in a 6.5 gallon bucket. I neglected to take an OG even though I had a hydrometer as it slipped my mind totally. Started on July 22. On the first racking the SG was 1.00...

Is it OK to back sweeten with honey? I was thinking about letting it stay in the carboy for about 2-3 more months before trying this .... After back sweetening, should I hold off on bottling in case fermentation kicks back in? Or should it be pretty much done after 5 months of fermenting?

I would like to get it back to a sweet mead ... anyway of doing this once the yeast is done? Maybe with a wine conditioner :-( or with more honey :-)? If I let it age in the carboy for a few months and then add more honey, will there still be live yeast? Also .... if the alcohol level gets high...

I started my first mead on July 22 ... My first rack was September 12. I sampled it at this point and it tasted promising. The bubbles slowed considerably after that racking. On September 19 I racked again in order to add a gallon of Honeycrisp Cider. The bubbling picked back up for a week...

I also found this ... http://www.williamsbrewing.com/SYRUP_MALT_EXTRACT_SORGHUM__C99.cfm Currently waiting on a response from them for assurance that it is indeed a GF product. It is in the "Sorghum and Honey" category, but some of those specifically say they are made with wheat while others...

I just got back from a disappointing venture trying to track down sorghum syrup in my area - Nada. Brown rice syrup sells for over $7/lb .... so this opens 2 new questions .... 1.) Is there a reasonable place to purchase sorghum syrup online? 2.) If I broke down and malted my grains ...

I notice you use 6lb of sorghum syrup ... you have a gallon jug pictured .... what volume does the 6 lbs translate to? Was it the whole gallon? Half a gallon? More than a gallon?

Did you taste test this yet? I know you said it was about ready for bottling ... I am curious to hear how it turned out.

OK ... here is a preliminary ingredient workup ... does this look like it will work? 2 lbs buckwheat groats (roasted) 2 lbs quinoa (white, roasted) 2 lbs millet (roasted) 1 lb honey 2 oz hops (TBD) 1 tsp irish moss 1 pkt yeast (TBD - Ale) This an ingredient list...

What is the primary purpose of the sorghum? Could it be replaced with Honey? Which ingredient is responsible for color? I want to be sure to get something darker than ginger-ale. :-)

Is your recipe posted? The more I research lagers the more I think I am actually aiming for an ale anyway ....

After some research, I see a number of people saying that a malt extract is needed for brewing ... is this necessary? Should I be trying to obtain some sorghum malt extract or should adding the amylase be sufficient? Or do the 2 serve different purposes?

Oh ... also .... if I do not malt the grains, is there anything that needs to be added to the mix that would not be needed if the grains were malted?

As I am preparing to delve into my first attempt at home brewing I find myself reading furiously to make sure I "do things right" .... One question that I have come up with is this ... do I need to malt my grains? Or will simply roasting them in the oven be sufficient? I seem to see schools of...