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The mead I will be making will have a sg of around 1.120-1.130 and I plan on airating and adding nutrients during the primary fermentation. What is the easiest way to do this is in a 5 gal better bottle?

What do you use for your primary fermentation vessel? Do you use an open top bucket, or a air locked bucket or carboy?

Would this benefit from batch aging? I am thinking of bottling after a year then bottle aging for a while as well. Would this help the flavors? Should I go longer?

I want to backsweeten to my taste and also want to get some of the molasses taste from the brown sugar. I will when I have the apple juice, I just made a alfelwein and will be using the same juice. The label says 30 grams per 8oz. Do you think there are to many flavors in the recipe as is...

So if I did my research right apple juice would have a sg of ~ 1.049 480 g/gal = 1.058 lb/galSG = (1.058 / (8.338 * 2.59)) + 1 = 1.049 So using gotmeads calculator that would mean around 9% sugar. I set the calculator so apple juice would give me the 1.049 sg then added the 1 gallon of honey...

+5 = 22978

oh and any suggestions on what type of honey to use?

Yes 5 gallon batch Thanks for the tips, these would really be the first time I have made somethng not based on an already tested recipe. I have 4 oz of freanch oak chips that I never got around to using. They are 2 years or so old. Would age do anything to these?

4 gal apple juice 1 gal honey Vanilla beans Cinnamon Dark brown sugar Yeast Yeast nutrients I was going to ferment the honey and apple juice dry. When fermentation is complete I was going to backsweeten with brown sugar to taste. I then plan on letting it sit on vanilla beans in a carboy to...

Just put my first batch of this together last night early this morning. The only thing I changed form the recipe was adding yeast nutrients, I live in an apartment and hope to keep the rhino fart smell to a minimum.

Good idea.

More to do with what yeast would give a better taste to the skeeter pee.

If i am not mistaken he used a yeast cake from a cranberry wine

I want to brew both of these but am not sure which I want to brew first. Any suggestions? I have a dandielion wine in the secondary right now. Will the yeast from the dandielion wine work well for the skeeter pee? Should I brew the apfelwein first? Would that yeast work better?

Well its fermenting pretty good now. 1 bubble every 4 or so secs.

Ok well i uncovered it and took a sg. Its at 1.09 thanks for the help.

Was I suppose to put an airock on the primary fermentation? I just reread the directions, it says to cover but nothing about an airlock. The secondary specifically to put an airlock. could that effect the fermentation?

If I read it right the recipe Yooper posted said for it to sit on the peels for 3 days. So I left the peels but I removed the flowers. Should I rack to secondary sooner then 3 days?

no petals but there are raisins and some orange and lemon peels.

Looks like it is starting to ferment. It is by no means going strong but its a start. I was going to move the wine over to a carboy after 3 days. Should I wait longer now or will sitting on the yeast negatively effect the taste?