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so they will ship just as the snow starts?:ghostly:

I guess I'll have to look into what legal here. as far as I know none of those are forbidden here, but I haven't really checked. For now I'm just waiting on the wild black raspberries here to start ripening.

I'd add more of whichever juice you want to boost the flavor of, or just leave it as is. At 8-9% it's not that strong.

never heated it, it always disolves

not yet. I will of course sample some when I bottle it.

first rack no. second yes. third no, fourth yes. every other racking and again when you bottle. just find a way to keep track of if you did or not. brew log, tag on the carboy, whatever floats your boat.

No you are not! your plan doesn't include the most important part... Sending me a bottle.:inbottle:

I'd go with a bit over 2 gals so that you rack to 2 one gallon containers with little to no headspace. say about 2 gals 8 oz. (guessing at the amount needed to cover the lees)

mine still has a bit of haze. don't think it's getting any clearer. I hope the funk has dissipated by now.

So One year and 2 days after pitching, I just realized this is still in the carboy. I'm going to have to make time to bottle this soon. Unfortunately it is across the state from me now. Good excuse for a road trip I guess.

just an update. I soaked it for two weeks and it seems to be functional again. if it doesn't hold up I'll post again.

you can rack into any container. I regularly rack into a carboy smaller than my bat h and something big enough to catch the overflow. Sometimes a one gallon, sometimes a 3L, sometimes a big jack Daniels bottle. Point is get it into something with little headspace. Yes, bottling is the best time...

Yeast do not care what we want. To do an 8% mead figure out how much sugar/honey you need to hit that mark, or use a hydrometer to find it by adding and testing. Once it has finished you will need to rack it, maybe several times and let it settle and clear. Then add sorbate and sulfite, and...

I believe that potassium metabisulfate is an antioxidant. It is commonly used at bottling along with the sorbate. However @RPh_Guy can answer this better than I.

Or you can just mix it in the bottling bucket and go for it. I have to do both dry for my wife and sweet for her sister so I just add it a bit at a time till I get something acceptable. Not very scientific, and yes the lazy man's approach.

The goal is between 1.004 and 0.994 (approximately) this is considered "dry". At just under 1 the yeast have used all the available sugars and fermentation stops. Most of the time this takes about a week. At least for me but I'm in a warm climate. At this point rack it to a carboy. Then it's...

Campden isn't needed on the primary ferment because there is nothing to compete with the yeast in store bought juice. As for the sugar, I would shoot for a 1.100 on your hydrometer. If you don't have one, get one.

Ferment it!

can't answer that. I use airlocks on mine. Not taking the chance of bottle bombs. yes it was less sweet, but since there was limited sugars it wasn't exactly strong.

My last one was a natural ferment and I added strawberries because they were about to go bad. For a large Jack Daniels bottle full. It went about 2 1/2 weeks. No vinegar. Was actually pretty tasty.