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Or panic? I used 2 packs of Wyeast 4184 Sweet Mead. I'm getting worried. Also getting ready to dump in some Red Star Pasteur Champagne yeast. That stuff is going like gangbusters in my JOAM and Bochet.

I have Randy Mosher's book, which says 15lbs of honey. When did the extra 3lbs and 1/2gallon get added?

Thank you Brandon.

What type of yeast? Can I use Vintner's Harvest Peach wine base? What would be a projected ABV?

Inspired by Shiner Cheer, a Dunkelweizen with hints of peach and pecan, I want to make a drink with stronger flavors. I want it to be pretty strong too. At least 10% ABV. Anyone have any ideas? I've never come up with a recipe from scratch. Thanks.

I started one on 12-27 using Red Star Pasteur Champagne yeast. Instead of an entire orange, I used 4 Tangerines. I juiced them, adding juice and pulp. I also grated the zest off and added that. I have a thread titled "Did I mess up the JOAM?" or something like that. (I was wondering if using 4...

My brother-in-law gave me a Shiner "Cheer" Christmas beer recently. It has hints of peach and pecan. It was pretty good, but I'm thinking it would be awesome with more of both flavors. Can I just soak a bunch of pecans in vodka for a while and add them to secondary? Will the alcohol in a braggot...

Hehehe. OK. Well hey I'll keep the board posted on how it does, in case it turns out to be a good one. I'll try it "full strength".

Thanks. I don't know what BTAM is and a search turned up nothing. I've made a few batches of beer, but I have to say that I am absolutely fascinated by mead and all the varieties I've read about. I have Ken Schramm's book and I'm eager to try...well...everything. I'll be starting a Cherry...

I saw a recipe somewhere else that said to use 3 tangerines. I didn't like the idea of the white part of the rind going in, so I bought 4 and juiced them, also adding the pulp and zest. Will I need to make a second batch without any tangerine and mix with this? I didn't have any bread yeast...