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Ok so I ordered 10 Madagascar and 3 Tahitian vanilla beans and they came in today. I tested The sg and its at 1.02 and still fermenting when fermentation has stopped I will stabilize then back sweeten to taste, I am thinking 1.01-1.015. Then I will add real cinnamon. When I get the flavor I want...

So ordered 7 lbs of each. I got them yesterday, I am pretty excited for these meads

Thanks very helpful. And thanks for the ps, i have been looking at all their yeast reading the descriptions. My head was starting to spin.

I will be making mead with meadofoam honey and with carrotblossom honey. I have 7 lbs of each. I plan on making a total volume of 2 gal with each type. I want about 14% abv so i will use use enough honey to get an og of ~1.11. I will save the rest of the honey to back sweeten. I am looking to...

Think I am going to get 6 lbs of each. Then i can try 2-3 gallons of each. If I ferment dry and save 1lb for backsweeting I should have more then enough to sweeten right?

After thinking about it for a little I think I am going to sweeten this then rack it onto cinnamon. After that i am going to rack it into 5 different 1 gallon jugs. I am going to use 5 different types of vanilla. http://www.beanilla.com/vanilla-bean-sampler

I think I am going to go with either meadofoam or carrotblossom honey. I can not decide.

I am making a cyser right now that I used k1v-1116. It seems to be working very well so far. If I go with back sweetening on this mead as well I might use it again. If not it is going to take it a lot dryer then I want the mead to be. I will have to take a look at the link.

S.G. is at 1.06 today. Seems like it is going well.

What is wrong with mead yeasts? I did not heat the honey in my cyser, it was easy enough to dissolve in the apple juice. Will try the same with this mead?

This is what i read From the Michael L. Hall treatise on**Mead*Judging http://www.hbd.org/atommash/hall/mead_judging.pdfwhich has three sweetness ranges defined:**Dry, Medium & Sweetcomes the following "Roughly, a**dry**mead*will have a final gravity less than 1.010, a medium**mead*will fall...

Thanks. I am thinking of using 12 pounds of honey 2 gallons of water. I think that would give me a 1.14 og, I would get a yeast that has an alcohol tolerance of about 15%. This would give me a fg of about 1.025 or 1.02. Looking to go semi-sweet. Would the flavor of the honey come through well...

I am thinking about making a traditional mead and wondering about honey suggestions that do well on their own. I was reading about carrot blossom honey and was thinking about seeing if I could find some. Has anyone used it before to make a mead? If not what is your favorite honey to use for a...

If I get 10 it would be $20. Maybe I will go with madagascar since most people seem to use that. I might also order their sample kit and taste all the beans they have for sale.

I am thinking about ordering these Tonga vanilla beans. Sounds like they would work well for what I am thinking. Anyone suggest something diffrent? How many would you use? I was thinking 2 per gallon? http://www.beanilla.com/tonga-vanilla-beans

Ok thanks. I have it in a 7 1/2 gallon fermentation bucket. I take the lid off give it a good stir it foams up to fill the bucket usually, I then add the nutrients and stir it again.

Last night I added the last of the yeast nutriant. The sg is at 1.09, is this a where I should be after 3 days? Should I wait until gravity does not change for the first rack?

Sp is at 1.11. We are moving in the right direction. So I plan on adding the last of the yeast nutrient tomorrow and give it another good stir. Should I keep stirring until the 1/3 break then stop? Do i understand this right? The 1/3 break is at 1.087?

So I put this together last night. I used 14 lbs of a local wildflower honey and 4 gallons of apple juice. O.g. is 1.13. I used 3 packages of 1116. I had fermax it said 1/2 tsp per gallon i used 1/2 of that and will add the other 1/2 over the next few days. Anything else I can do to insure...

This is what I was thinking just unsure.