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Recent years have seen a intense raise in Viking interest in popculture with the tv show Vikings on history channel and various other shows. This on top of the fact that mead is also on the rise, its a easy connection. On the note of Vikings, I am far from a historian, but do have strong...

I used Red Star Premier Blanc yeast, which has an advertised abv of 15%, but in the past it had gone to 19.5% on me.. I suppose I will just ride it out and if needed I will backsweeten. If fermentation done, will just Campden be enough to keep it from fermenting more if I sweeten, or do I still...

Hey ya'll, I know this question has probably been asked a thousand times, but I figured I'd duck my head and ask anways.. So I have a cyser that started at 1.116 and is now at 1.010 (13.6%abv), it is still fermenting, though extremely slowly. I like it as is and would rather avoid having to...

Hey ya'll, So about 33 days ago I pitched yeast in my elderberry mead recipie. This was an attempt to exactly replicate the 1 gallon recipie into a 5 gallon batch. The first time around I had a SG of 1.146 and a FG of 0.995. The one gallon first attempt I didnt do hardly anything to help it...

Looks like most your questions have good answers by now, I would just like to add that just because you have a high ABV, does not necessarily mean that you need to age it for a long time to be drinkable. One of my recipies has a 19.5%abv and is very drinkable and smooth as soon as I bottle (9ish...

I haven't used vanilla beans, so I can't help there unfortunately. I used organic dried Elderberry. Frontier sells them by the pound on Amazon for not too much. They can be kind of bitter by themselves though, so I prefer them in a sweet mead, unless you have other flavors to go with it (I also...

I know a lot of people use the method of swirling a one gallon carboy, and Ibhave recently too with no problem, but built up pressure is a real threat. Granted, in one of my recipies I had a SG of 1.158 and used Fermaid-K (nutrient plus DAP), but the first time I degassed it I put the airlock...

My very first batch I used some raw clover honey from Walmart for like $12 for 5lbs. Yeah ita not the best quality, but it was nice to test the waters without investing a lot of cash. But once you know what you are doing you definitely need some good honey. As for learning gravity, I measured my...

I believe a lot of people use plastic jugs, but you can get cheap glass sets ups. Here is the link to the amazon carboys/airlocks I got when I started. 1 Gallon glass Jug https://www.amazon.com/dp/B0064O8Z76/?tag=skimlinks_replacement-20 Twin Bubble Airlock and Carboy Bung (Pack of 2)...

Not at all helpful, but as I scrolled down the list of threads and saw this headline, I accidentally read it as "Please help! I'm stuck in carboy"...[emoji23]

Plus 1 more gallon last night! Spiced Cyser test run, if good will make a larger batch and age for next Christmas time!

I am kinda curious as to what the experts have to say on this too.. I have left all my batches in primary for pretty much the entire fermentation and once it was done, racked every few days until I was happy with the clarity. I never had any flavor problems, but would racking off the lees more...

No offense, but I beg to differ. My elderberry mead also uses 4 cloves and 6 cinnamon sticks to a gallon and is delicious right out of the carboy. I have a 5 gallon of that recipie still fermenting and almost all the pints I will bottle from it are.. uhh.. "gifted".. already.

Attempting a new recipie, started last night. It tasted delicious before pitchi g yeast, lets hope it turns out well. If it does I will make a larger batch and age it for this next christmas. What do ya'll think? 1 gallon Motts freshpressed apple juice (unfiltered) 3 1/4 cups Red Clover honey...

I don't actually have any experience distilling, but from the research I have done, I don't see why not. I would build my own though, if you are able, as it was pointed out to me on this forum that if you buy a still the merchant is required to report it to the government.. And whether or not...

I get my honey raw from a local bee keeper in Washington. I don't know where you live but chances are that there is *somebody* that keeps bees within a reasonable distance, I would think.. Ask around, or if there is a farmers market around your area check/ask there. This kind of honey gets...

I guess I will have to ask for advise for which yeast to use once I have devised a new recipie. So many options, so little time... Lol

I'm in the US, but I haven't been able to find a commercial mead that I really like, sweet or dry. Though everyone's taste is different so that may not be true for everyone else. I believe you will probably have a hard time finding anything in store that would compare yo something made at home...

Yeah, I want to make a lower ABV mead that I can actually drink (like I do light "piss" beer lol) rather than sip on, and I had seen a lot of recommendation for US-04 so I figured I'd give it a shot next time around

5.5 gallons so far, planning another 6 or 7 in a month-ish!