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I made the must and pitched the yeast in a 15 gallon brew pot, then racked into the two carboys. So while in theory they should have the same amount of yeast, I suppose its possible more of them to have ended up in one than the other?

This might be a stupid question, so please for give my high school drop out knowledge of chemistry... So I started a batch of mead on 1-13-18. My recipie produced 5.5 gallons of must, so I filled up my 5 gallon carboy and put the other half gallon in a 1 gallon carboy (I know, too much...

I have a 3L oak barrel from Golden Oak Barrels that I age my mead in. I am getting ready to buy a 20L (5.25 gallons) here pretty quick for like $130. For my recipie, 3 or 4 months imparts a wonderful rich flavor. I highly recomend the brand to anyone who wants one ranging from 1L to 20L.

Yeah, I have only done a few batches, but didn't expect that lol. But I had a SG of 1.158 and pitched 5 packs of Red Star Premier Blanc yeast and 5 grams of Fermaid K. I wanted to make sure that I pitched enough yeastees with such a high SG, since my one gallon batch took 3 days to get going...

Hey ya'll, sitting on the ferry heading to work, thought I'd share a little. Saturday I started a 5 gallon batch of my Cinnamon Elderberry mead, let it get going, then, starting monday night planned on stirring/degassing every night for the first week or two. Monday night I gave it a good stir...

The post is Ok.

Now that is what I am looking for. So, for clarity: you would distill a batch of mead, then add the distilled mead to a new batch of must and distill again, then pitch yeast, ferment and add back distilled alcohol when fermentation is complete? What ratio of distilled mead to undistilled must...

It can be expensive to start out depending on the equipment you choose to use, but I started out with maybe $100 in equipment. Now I am getting prepared tp start making larger batches, got a 15.5 gallon brew pot and propane burner on its was so I can make 5 - 10 gallin batches in the near future.

Yeah, don't worry too much. My first batch I did just anout everything they say not to do and it still turned out pretty good, made a second batch tweeking a few things and it turned out great. I didn't use any nutrients, just a handful of raisins, I put a whole lemon in (something that they...

Hard to say, depends on the ingredients and kind of yeast, temperature of the must, whether or not you use nutrients, etc. There are a lot of variables, so yours could be different from mine, but I drank mine as soon as I bottled. If your goal is for a mead to be ready in a month, you could...

Not necessarily, I don't think. I'm no expert and have only done two different batches, but I would imagine that you could have a lower SG and higher FG than mine and it might not be as sweet if the yeast ate the available sugars..? I could be wrong, more experienced guys should be able to say...

I believe (I didnt write it down) my FG was 0.995. It turned out surprisingly good, and still on the sweet side. I use 8 cups of local red clover honey (about 6lbs) to a gallon and pitched a Champaign yeast.

Yeah, I was pretty surprised too, that picture is a week after I pitched the yeast in a SG of 1.146. Finished at 19.5%ABV in 9.5 weeks

Can't help you with the OG estimate, but yes, that is simply the lees settling to the bottom. No need to stir it, you will want them all settled when you go to rack so that you don't have a lot of particles in your mead. Attached is a picture of my last batch

I feel the same, Passedpawn. Fermenting my own booze, distilling (hypothetically, that is...), building a table, butchering an elk, working on a car or even just making dinner are all things that I can immerse myself in and enjoy the fruits of my labor when the project is finished. It's not...

Yeah, I had looked it up and found the same - some say Mazer, others say that's inaccurate. So in short, there isn't a commonly accepted name aside from "mead maker" lol

Is there a name for someone who makes mead? I.e, brewer for beer or vintner for wine? This may be a stupid question and has probably already been answered on here before, but I couldn't find a definite answer online.

I definitely agree with you SEndorf, what I meant is that I haven't tasted enough varieties to be able to pick up subtle hints that a more experienced brewer might detect. My mead was a first attempt at brewing, and it was also my own recipie. I used no nutients, energizer or anything else to...

My mead is sitting right at 19.5% ABV, but is still very smooth and sweet. No off flavors (to my novice palete..) though I am sure aging could always help.

Well in that case, has anyone ever thought about distilling mead? I don't know how well that would work out, could be disgusting or delicious. Would the honey flavors/aromas still carry over? Or would you just end up with (in the case of my cinnamon elderberry mead) a mildly fruit tasting...