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I'm rolling with it. 5.5 gallons must with 12lbs of honey. 18 brix seems close. I'm just worried about getting a good reading for 1/3rd sugar brew. And for the final gravity.

Mixed it and took another sample ~18 brix. Much more reasonable.

Definitely possible. I'll try and get another sample.

I decided to make a mead today. I bought 12 lbs of keez beez honey. Which I get directly from the bee keeper. The honey is sold by 6 lbs in 1/2 gallon carboys. So its 12 lbs (1 gallon) that i bought to use. Normally i expect to have a gravity of 1.08 - 1.09. This time I bought "Citrus Honey"...

Ok cool. So If I plan to add spices/fruit. Do I added sulfites right after fermentation and just before adding the fruit? Or do I add it just before bottling. Or do I add it along with the fruit? Or something else?

Not sure I understand. I'm making wine. This is the wine making forum, right?

I've seen some threads about pasteurizing in bottles. Is there any reason you couldn't pasteurizing in a pot then (after its cooled) racking into sanitized bottles? Original thread: https://www.homebrewtalk.com/showthread.php?p=7984094#post7984094

Will do. Thanks.

Probably should mention this is for still wine. I'm doing this for wine. My understanding is that the bottles can't be corked when pasturizing in bottle. So wouldn't you risk introducing new bugs anyway if the bottles are open?

I've seen some threads about pasteurizing in bottles. Is there any reason you couldn't pasteurizing in a pot then (after its cooled) racking into sanitized bottles?

Thanks. That's fair enough.

Yes. I understand. As AVGN put it tastes like "the rotting ******* of a roadkill skunk". My question is. Is it poisonous? Can it kill/harm you on some way? Or is it safe to drink?

I was reading in another thread. And someone mentioned that turbo east can create poisonous alcohols. This is the quote: Here is a link to the thread: https://www.homebrewtalk.com/showthread.php?t=180215 Now I'm concerned about using it. i don't plan to distill. I'm ok with it...

For those who filter their wine/mead/cider. What system do you use? I was looking at http://www.eckraus.com/pressurized-wine-filter.html. But I haven't seen it anywhere else. Has anyone used it? Are there any reasons I should avoid that system? Also I've seen people use...

So I'm aging my mead with oak for the first time. I'm using a light toast french oak infusion spiral. To begin with my mead was pretty clear (I added sparkolloid and racked it). The oak has turned it dark and hazy. Is this normal? I expected some change in color but not so much and not for it to...

Thanks, thats what I needed to know. Also I posted this in the beginner forum. Not sure why It got moved to cider forum.

thanks, so if I took it up to 18% that would definitely kill the yeast and prevent further fermentation. Or do you think I would need to go higher to be 100% sure.

Hey, I've been thinking about using lactose or xylitol to back sweeten my meads. How is this generally done. I mean how do you blend it with the mead? Is it the same as with sugar? Boil in water and then mix into mead? How much water?

How accurate are the tolerance levels of different yeasts? For example Lavlin D47 is supposed to have a tolerance if 14%. Does that mean that 100 % of the time it will not ferment beyond 14% alcohol? Also what happens at 14%. Does it kill the yeast? Or does the yeast simple stop fermenting...