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My first mead was a gallon of pear melomel. Like you, I pitched the yeast in without nutrients. Well, I used raisins but the kind of yeast I used is notorious for needing a lot of them added. Needless to say, it took 36 hours to see a start. Then it stalled. In the end, some 3 weeks later, I...

Are you looking to make a sweet mead? If so, it's apparently easier to sweeten after primary and secondary are done. If you just want dry, why not let the yeast ferment the extra sugars out of the fruit? With that said, I believe potassium sorbate is what you're looking for.

The thing is, 8% ABV is measured with the all grain worts beers are made from. There are probably different sugars that won't/can't ferment out in grains as opposed to honey. From what I understand, beers stop fermenting at, for example, 1.008 or 1.012 and so the idea of different...

Apparently pasteurization is not so good. It kills off the delicate aromas, so effectively you may as well use store brand honey.

With this batch, what would you all suggest as far as how long to leave in primary? The previously mentioned brewer friend suggested about 2 weeks. Basically, let the yeast eat through any by-products it left behind. I was browsing through some other short mead recipes and they said rack off...

I took a gravity reading yesterday and it was dry (1.000) already. There is a huge cake of dead yeast, not like the RC-212 and the EC-1118 I have used before. I'm not sure if that's something different about K1V. I made a point of tasting a little of the brew. Besides the obvious yeasty...

From what I am seeing, the only real difference is just A) what I am flavouring the session mead with and B) The fact that they're using D-47 which my local home brew place doesn't seem to have very often. They consistently have RC-212 and EC-1118 (and on occasion said D-47 and K1V) plus ale...

We shall find out. Would something like RC-212 have been more gentle?

Well basically the plan is to let it ferment out to 1.000 or what have you, bottle it directly and then pop it in the back of the fridge for several days to let any sediment cake in the bottom. I am wondering if it's doable within under 30 days. Also, I should add, Lallemand lists the...

Hello once again, My latest batch of mead is basically my first crack at a short (session?) mead. It's a 1 gallon batch. -500ish g Clover honey -1 cup organic OJ -Juice of 1 large navel orange -1 big handful of dried cranberries (no preservatives) -1 tsp DAP -1/4 tsp yeast energizer...

I added not exactly 1 tablespoon of DAP (very flat tbsp, not 100% full) along with about 1/3 teaspoon of yeast nutrient to my gallon batch of wildflower honey must. I realized that I'd done too much after I'd added it to the liquid. Apparently it was supposed to be a teaspoon for a gallon, give...

1 gallon of Orange blossom short melomel with valencia orange!

Sweet jesus, just tasted this today and honestly, it's bad. I know they say to wait for up to a year but I would rather dump the remainder to free up bottles. Sorry buckwheat lovers, it's a no for me. Way too strong, none of the attractive qualities that clover-alfalfa had for me even when it...

1 more gallon to the tally!

Okay, so the OG was 1.080 or 1.082 thereabouts and six days later I just measured it as 1.012 or 1.014 so we are chugging along. Tasted it and it kind of has a dirty malt flavour, kind of a cheap boozy grape wine and a vaguely rum kind of character. Obviously the hot alcohol flavour too. Gonna...

It could depend on the honey, how dark or light it is. My clover-alfalfa pear melomel is pretty light. The hydrometer will say for sure but you're probably either dry or very close to it.

So, I started a buckwheat mead. I didn't stop and think about the fact that it's a very strong variety. So, instead of a traditional, maybe I could do a metheglin. What would work with buckwheat? Cinnamon/Vanilla? If so, how much would you all suggest? I did a 1 gallon batch with 2.2 lbs of...

1037.5+1 (Pear melomel)= 1038.5

Great news, for anyone that may be reading: My hydrometer reads 1.004 today. Awesome. Now we bottle and age tomorrow.

Got some floaties kicking around, some pulp possibly. I was thinking of bottling not this Friday but next friday. That would be the 25th of November. Then I'm gonna let those sit until about Xmas. Basically 3 weeks primary, 3 weeks secondary and about a month of bottle aging. Does that sound okay?