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Adding more yeast shouldn't be necessary. There will be plenty in your mead already. Just mix honey and water til it matches the SG of your mead and use that to top it off.

You should probably be ok -- the alcohol present will take care of most baddies. Your biggest worry are going to be acetobacters, which I understand aren't super common in garages.

5 gallon batch I assume? It looks pretty good to me... with 20 pounds of honey it might come out on the sweet side. Then again you're using EC1118 which might just ferment that thing dry. You might want to set aside a few pounds for backsweetening. I also might leave out the ginger but that's me.

So far this year I have: 5gal semi-sweet orange melomel 5gal bochet braggot hopped metheglyn (I need a better name for this one) 2L dry blueberry melomel None of them are in bottles yet, but they're tasting better and better every time I take a sample, especially the orange melomel.

Sometimes leaving the mead on the lees for an extended amount of time will contribute off-flavors. Depending on the kind of mead you're making, you might want these flavors, but for the most part, yeast tastes bad.

Sounds about right to me. Once the fruit drops to the bottom, that's a good indicator that you're ready to rack off the lees and bottle.

What kind of yeast did you use? Does it smell off?

You shouldn't get any off flavors from the fruit itself, most likely what you'll find is that any off flavors come from the seeds in the fruit. If your strawberries are complete with seeds, I wouldn't leave them on there for more than 2 months, but that's me personally, and your mileage may...

Glad to hear it! :) Was it just a plain regular/show mead or a melomel?

You're more than likely just fine. At 15% ABV there isn't a whole lot that could thrive in there.

Its a money issue primarily. I've been put into a position where I have to pinch every penny I can.

I have a 5 gallon batch of an orange mead that definitely needs some backsweetening. The honey flavor is certainly there pronounced but it's not very sweet -- kind of bitter, actually. Basically, I'm wondering if it's okay to backsweeten with plain old table sugar. My plan is to add 5...

I need some help putting together a recipe. I've made a batch of mead or two, but I've never made beer, I'm confused by the terms "mash" and "wort," and I don't know what a "malt" is or what I'm supposed to with it. That being said, I love Guinness, and I want to try to make a bochet braggot...

Maybe you could make a mead with caramelized honey, and then add sea salt at bottling? So you get kind of a caramel flavor with a bit of salt. How would a salted mead taste? :P

Let it run its course. You can always backsweeten if necessary or restart fermentation if the ABV is too low for you -- but if you used the original recipe, you used bread yeast, which means your ABV will be lower than your average mead. This is so the residual sugars cover up the bitter taste...

How much salt would still be in the water if it's distilled?

Holy **** that looks good. I'm thirsty.

That's not a bad idea. I could go kill the shopkeepers and steal some fruits maybe?

I've been giving this Game of Thrones mead idea a lot of thought. Unfortunately I have a very limited brewing setup right now so it will take me forever to get through any of this stuff, but I have a basic plan lined up. I took a lot of inspiration from suggestions in this thread (particularly...

As the title says, I'm basically looking for the reddest, most color-saturated mead I can find while still maintaining clarity. I'm pretty open to flavors. If someone can point me in the right direction I would be much obliged :) Bonus points if you can provide a pic or two. Been poking...