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Thanks for the help fellas! I certainly appreciate it. I was worried if I'm patient enough for mead(used to do ciders) then I remembered that I once tried a mosquito repellent that has to age for four years just to see if it worked....... It didn't lol Have a great new years!

I love where this conversation is going, but does anybody have any ideas about fermenting it in lower temperatures? In the 60's. By all means, please keep the conversation going as well fellas. Thumbs up!

I just have a couple of questions before I start my first JOAM next week. First, what kind of water should I use? My local tap water is extremely hard. Our Wal-Mart has a few different Kinds of water in sealed gallons. Secondly, will this recipe even work with temps steady in the 60's? Like...