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The issue with bread yeast is that it isn't reliable. It was developed for baking, not for producing alcohol, and while it can be used in that capacity it won't be nearly as consistent as yeasts that were cultivated specifically for that purpose. A bread yeast could hit 15%, like yours did, or...

Ugh, that youtube channel... It's not your bad by any means, but CS Meads has a controversial rep among meadmakers. Their recipes and advice are often outdated, questionable, or just flat-out wrong, and unfortunately this video is a prime example of all three. Black tea and raisins aren't...

Bubbling is a bad indicator of fermentation. That said, only moving 0.02 gravity points in a week is extremely slow for EC-1118 and indicates the yeast are stressed. If you haven't added nutrients to the mead, I would do so now to help it along. Don't do the full amount that TOSNA would call for...

SG is specific gravity. It is measured at the start to determine the overall alcohol level potential and then during fermentation to determine how well it's going and when it has finished. Without it, a brewer is basically flying blind. Honey is a nutrient-deficient medium and yeast will...

These are pretty high SGs. Are you using go-ferm and nutrients? If not, the yeast is going to struggle.

Have two 1G batches in secondary and just started two more 1G batches today, all traditionals. Interested to see in how they all come out, as I've not used these honey varietals before (fireweed, scotch broom, and snowberry)

We're all just being shy!

Generally looks good, and congrats on your first recipe! A few overall thoughts and advice: I think by saucepan you meant crockpot? Checking to clarify: honey expands dramatically while bocheting and doing that in a regular saucepan could lead to overflows or worse. Unless you were adding a...

Most yeasts won't ferment below their minimum temperature, so most likely you'll see zero activity for D47 below 59F.

I'm not a fan of EC-1118, but that's a personal thing. K1V is actually great for traditionals, at least when fermented at warm enough temps that it isn't kicking out esters. I recently started using D47 for my traditional meads though and it has been quite excellent. Very fast fermenter, keeps...

This thread was resurrected fortuitously! I'm actually planning on making three batches with buckwheat (a traditional, a chouchen, and one split between buckwheat and acacia) once my fermenters free up in about two weeks time. It'll take a while before things are ready to taste-test, but I can...

The CS Mead youtube channel is a bit... controversial among mead makers. I personally would recommend other resources (Man Made Mead, Homebrewtalk, the r/mead subreddit) that are far less likely to give you bad advice. SimPilot gives solid advice on the process and nutrient schedule, which...

Much appreciated to you both! Sounds like I should definitely leave the blueberries in primary for longer and use a very limited amount of the herbs/spice to start with for secondary via a tea bag (maybe 1/3 tsp of whole thyme leaves?), and increase later if needed. For checking the flavor, do...

I've recently gotten into mead making recently. Most of my batches so far have been traditionals and cysers, but I had an idea for a melomel that I'm excited to try out and want to get some feedback on. Recipe: 2.5 pounds clover honey Water to one gallon 4 pounds frozen blueberries 1 vanilla...