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I dipped it. Two thin coats was plenty.

Pasteurized and homogenized, which is OK since I added some calcium chloride. Yes, its a two pound wheel. And, as to any tricky parts, not really. I just followed a video on how to make the Gouda by Gavin Webber on YouTube. I followed his instructions exactly, except I listened to one of the...

Before and after waxing

Lol, thx

After brining and resting overnight, its rounding. Its nice and firm, but not hard, and has a mild but pleasant "creamy" aroma. Not bad for my first attempt at cheese making (so far, lol)

After second/final pressing

After its second/final pressing.

My first Gouda after the first pressing

And if it is mostly "Kurd" try getting your milk to temp slower.

You cooked some of the milk. Strain the milk before you add the culture next time

5 gallons cran-grapple melomel 119+5= 124

Have you noticed the yeast level falling only to rise again yet? That was one of the most frustrating things I noticed happening when I first started out.

I have to disagree. I've had wines/meads that sat for a year or more bulk aging and were still petilent.

Here's a good video. This is the simplest method I know of https://youtu.be/w9G9zpYfMxA

There are several ways one can degas. You can beat it out of the mead with a "wine whip" connected to a power drill, or vacuum debasing using various methods. There are plenty of YouTube videos on said methods that you would find helpful.

How's this coming along?

Did you degas? That happened to me all the time before I started degassing. Finings are all but useless with dissolved co2 in the mead.

Looks good though.

Let it sit another 2 weeks. Then rack into secondary. Then, I'd go another 3 weeks and then (personally) I'd go 3 weeks in a tertiary. But, then again, I refuse to use fining agents.

Congrats. Welcome to the hobby/ obsession. Lol.