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I have a feeling that is THE reason for the 5 gallon thing. Personally, I'm building a stovetop 3 gallon all grain system (pics and thread forthcoming) simply because it's easier to boil on my electric stovetop. The only issue is ingredient amounts. When going smaller than 5 gallons, some...

While possible, I don't think it's very probable. Most likely it will end up fairly sweet, which isn't a bad thing. A 20% mead will essentially be rocket fuel for years until it mellows out.

Agreed, i can get better food off a cart on the street. Actually, if you do end up going to Heartland, go to the one on Broadway, drink, then stumble over to the gyro cart on 53rd and 7th. Phenomenal. Particularly at 2 am :)

Personally, I find Heartland to be the Applebees of brewpubs. Very corporate. One man's opinion though. If you don't mind treking down to Greenwich Village, The Half Pint around Thompson and W 3rd is a great place for gourmet paninis and such. Good beer selection, reasonably priced, still a...

I started this homebrew journey with making mead, but moved to beer when I got impatient waiting for all that mead to finish :drunk: I can make countless batches of great beer in the time it takes to make (and mature) one batch of mead. It helps the time pass :)

You can hook up your racking hose directly to the airlock, like Revvy's pic below Just sanitize the hose and run the other end into a small bucket of sanitizer. What kind of yeast did you use btw? I never get a big foamy krauzen on my meads, though I usually use wine yeasts

Lol, I know, I was walking the line between simplicity and detail. Guess I should have put in more detail :drunk:

Holy moly, where did you get that barrel, and how many of your firstborns did it cost? Did you have to treat it before you used it? Did it still have whiskey in the bottom of it? What's the meaning of life?

Mead is a notoriously slow fermenter, a month in primary isn't unusual. Use your hydrometer to tell if it's done. Once you're sure it's done, bottle it up and forget about it for a year. If you can forget about it longer, it'll be that much better :) The yeast may attenuate completely without...

Mead making was how I got into the world of homebrewing, so I figured a simple, step by step how to on mead making might benefit some of the newer members. First rehydrate the yeast in some warm water, I'm using 71b wine yeast here Soak 1 teaspoon of PBW or Oxyclean in a one gallon jug...

Check out the equipment section and the diy section if you haven't already for some more 50+ gallon setups. I've got one in the beginning stages as well (see sig). Best of luck, and update often! Pics are worth a thousand words!