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I read a lot of places that people recomend in particular Orange blossom honey for mead. As this type of honey is not sold in these parts of the world (Norway), I did some searching for places to buy it on the net. Seems like the only place in Europe with high production of this honey is...

I've read somewhere on a blog that for super-high gravity you need to really care for the yeast. HP Buffer, nutriens, energizer, start with well areated must, and daily degassing. According to the post, when it first stalls, it stalls for good. Another technique is by step-feeding with honey...

When yeast metabolize sugar, it creates some amount of acid as a byproduct. After the fermentation slows down, the yeast still uses a bit of time to process/"clean up" the remaining acid. After a few months most of it should go away.

Racked today, and have taken a small sample to get some hints about how the taste will eventually turn out. It opens decently with the proper hints of ling, but then it turns very bitter. I'm talking grape-fruit levels of bitter here. The honey itself did have some bitter tones to it, but I...

I actually don't know! Of my first batch I will be carbonating one third of it to have something to compare about. Another thing, would carbonation be more suitable for a dry or a sweet mead? Now I know most commercial meads are borderline sack-meads, and a lot of people typically enjoy their...

I think the problem here is that when you carbonate in the bottle, you'll always get some residue yeast in there. There's some century-old techniques on how to remove lees from bottles, but it is pretty advanced stuff. Look up the "riddling" and "disgorging" steps in Champagne-production.

The fermentation of traditional mead can vary greatly depending on a whole lot of factors. Nutrients is one importaint one, but then there is also yeast type, fermentation temperature, original gravity, how you treat it (staggered nutrient addition, degassing, etc.) and in particular the acidity...

I'm pretty worried about the particles at the top. In the carboys with a slow tapering most of it floats to the top, while in the carboy with sharp tapering it collects before the top. When moved it fogs up, but it always returns to this kind of structure when left alone for a day or so. My...

Roger that! On closer inspection, I'm a bit worried if I can get out much of the remaining particles. A lot of them are very fine, with almost neutral buoyancy, to a point where it even sticks to tiny bumps in the glass wall. There is also a tiny layer of white particles at the top, with...

It has cleared up pretty nicely, and I have started to collect bottles. So I'm curious about different oppinions on when to bottle. Should I wait at least 6 months, or is it okay to bottle as soon you can read through it? In any case, I have started to collect 0.5cl and 0.75cl bottles.

I've not tried, but I would like to try out to spice with the mead wort (Filipendula ulmaria). We have some of this growing in our garden. Traditionally where I come from people have made a sweet syrup from the flowers, and it has a very distinct aroma.

Does it seem to ferment along at a steady phase? My first mead on D47 almost took 2 months before it reached dry and to be honnest it's clearing up and coming together pretty well at the time. Now, D47 is known to not be the fastest yeast around for mead, but I have no knowledge of how it...

I'd suggest adding honey to the desired FG, let it ferment, then repeat untill the yeast reaches it's limit.

What is the nutrient and temperature-requirements for this yeast? If you want to take this all the way, then you'll be best off step-feeding the yeast. Start at around 1.100, then add more honey when it is approaching dry. And be aware that higher the alcohol content usually means more...

Just got this started! OG dead on 1.100. Right off the bat I can tell this honey foams a lot. I guess this might be due to a higher protein content, as this honey has not really had too much processing. It will be really interesting to see how this turns out. Heather-honey has a bit of a...

Just got my Traditional Heather Mead going! 1.5 gallons. That should be 217gallons total.

A very high starting gravity is not recomended as it does stress the yeast. Alternatively, if you aim for residual sweetness, you can start with a gravity around 1.100, then add more honey later after much of the sugar is fermented away. Ofcourse mead does not have to be as sweet as most...

Starting out with waaay to high OG (above 1.150-ish) will either kill off or seriously stress the yeast. The meads you see with very high ABV and FG are typically stabilized and backsweetened.

It may be just that, a ball of string maybe from one of the ingredients. I mean, I have had a case where I found some plastic foil inside a brand new can of sardines!

Update: Racked a second time as there was a few centimeters of lees. A few things I'm a bit uncertain on. Every time I rack there is always a millimeter or two (1/16 inch) lees left after racking. Am I overdoing the racking, and will this have a negative effect? Also, one of the carboys...