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My goal is to reach 20 gallons of mead by April 2013. Wish me luck folks! Any flavor suggestions or foreign meads to make like Tej? :fro:

Thanks, I came across this as well.

A hot Russian mead, Sbiten is served in Russia during the winter time. Anyone know of a good recipe for it? I'm having trouble discovering legitimate ones on the internet, I figured this forum would be the best place to ask for help :) Thanks!

I have all the basic supplies, hydrometer, 100ml graduated cylinder, hose, all bought from a mead shop. My house temp is below 70s. I keep my mead in a dark part of my basement, its colder. I haven't checked the mead since I put the cork on it in September. I guess now is as good as ever to do...

What is racking? I haven't racked since its fermentation in the end of September. Do I have to buy another 3 gallon jug to transport the mead into the new jug? when should I start the racking? How do I gravity check?

I used a gallon jug of raw honey and organic yeast. The alcohol percentage was at or under 14% also, bubbling has stopped completely so it seems when I checked this afternoon on the 3 gallon batch.

I have a 3 gallon batch of traditional mead fermenting away. Starting on 9-24-12. How many months should I wait to bottle? Its been 2 full months so far, can I wait a total of 6 months and then bottle?

Sorry about that. We put 4 and half gallons of distilled water in the wine bucket and at least a whole raw jug of honey. It was I think 1 gallon.

Yes I use airlocks. I checked it and the airlock makes one bubble slowly. I also see some patches of small dark bubbles on the surface. This is what I have.

Its like 70 degrees in my houes.

We forgot to do a gravity measure before corking it. We just transferred it from the bucket to the 3 gallon jug. A. It was pretty strong taste and smell, its smell lingered for a while, it was sweet and good. I wanted more lol... B. Organic yeast C. Basement, in a pitch black storage...

We didn't add any energizer or anything special. It could be a slow process maybe without any of those possibly. All we added was water, honey, yeast and honey bee pollen.

Alright, so I put the cork in the 3 gallon glass jug last month on the 24th, out of curiosity, is it bad that the 3 piece air lock isn't bubbling at all? but I do see some patches of yeast forming and some bubbling on the sides. NOT ALLOT. Very small. Help? :confused:

We had half a gallon of mead to spare, so we put it in a plastic water carton you see at markets. Can I just let fermentation take its course in such material? will it be poisonous after its done fermenting?

Just thought I'd check around these forums for anyone's impute on this. I was thinking like cut up apple slices and a couple of cinnamon sticks with honey of course. Any objections?

Here is what I did -poured 3 gallons of distilled water into wine bucket (not boiled) -stirred 1 gallon of natural honey (not heated) -heated the yeast then poured into bucket -dumped 1 cup of honey bee pollen and stirred Thats all I ever added to the bucket before I sealed it and put the...

For my first mead I followed this videos instructions completely. So I guess I couldn't go wrong right? Making mead pt1 Making mead pt2

So my 4 gallon batch of traditional mead has been laying in the wine bucket for a week and 3 days, this will be its 4th day bubbling. The bubbling hasn't been rapid but peculating within 5 to 10 seconds. Its my first time and I'd like to know when its ready for transfer into the 3 gallon class...

Alright I thought so, I never would of used it anyway considering what you just said also helps haha

Thanks guys, great help. Its my first time. So far the mead has been in its primary stage for a week, it's still bubbling.