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The only real way to gauge fermentation is to measure gravity. Get yourself a hydrometer (or two) and take gravity readings until you get the hang of how fermentation works.

Well it helped me mate. Cheers

Have a look at Groennfel.com. They make low ABV meads and have a lot to say about it. I think the mild taste of low alc meads is a reason they carbonate theirs. Anyway, worth a look.

After 10 months it should have done the job. I wonder if you've just made a good wine. 2.5 pounds in a gal should give you something regardless.

Ricky from Groenfell has just posted an article talking (amongst other very interesting things) about the need for nutrients in a low alc mead. It is a very interesting read and worthy of consideration.

I'd be very keen to give it a go. The male would be very interesting to add. I've just brewed a couple of Groennfel meads so am interested to compare the two. Thanks, Steve

So that should make: 260 gallons. 6 gallons from me - 2 x show mead, 2 x BOMMs, 1 x Bouchet, 1 x melomel (cherry berry) 266 gallons

If you have done your nutrient protocols right, then after fermentation has done it's think, you don't worry about the stuff on the bottom - lees as it is called. It is generally accepted to discard it when you rack to another container, for conditioning.

That sounds awesome. I am inspired.

I have also just come across this. Have you given this a crack? It will almost be a year now, so I was wondering how it has turned out. Cheers

More research on the yeast then. Thanks, and I love the analogy. Reminds me of the joke about the fella who fell into a vat of whiskey. His friends tried to rescue him, but he fought them off bravely. Cheers

I would like to try step feeding with EC-1118. I'm not sure exactly how to, but I think I can give it a go. I would like some help in working out how to calculate ABV when step feeding. Do I take a new reading each time I add honey then after that fermentation ends? Do people try for a...

Looks like a couple of years since any of the main players have posted so I'd say either not going well or it went great [emoji6]. It's a great thread tho.

Right. That makes sense. I've been wanting to give tea thing a go so that's great. Thanks Dan

What form is the hibiscus in? I'm not really sure where you would find it. I know the tree ok but not how it gets to the mead.

And Groennfell (?) Meadery has some recipes for low ABV meads that are ready in a month. They look easy enough but are fermented at a higher temp than usual

I've found melomels are best in a large food grade bucket, and you put your fruit in a hops bag. That way you can easily remove the fruit to degas etc and punch down is only a matter of pushing the bag of fruit down. It is also a good reminder to degas/ oxygenate and punch down all at the same...

What does it taste like?

Mate it's how most of us started. Welcome and enjoy the journey.

It would also depend on the yeast as well I think. Some are more tolerant to higher temps.