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To answer your question - yes you could do this to be more precise... assuming you first translate the assumed volumes of 5 gallons of water into an accurate weight, as you said, it varies with temp, so you have figure that out at least once. Oh and boil off and grain absorption and whatever...

OP - to save money, you can do this https://phoenix.craigslist.org/search/sss?query=homebrew%20beer&sort=rel I've only bought 1 bucket from a store (7.9 oversized... using it for making wines - which are a 6 gallon standard). I bought 5 buckets and 6 carboys from various people on...

OP a good rule of thumb for beers is "75%" meaning most ferments of malts with most yeasts go 75% of the og to fg... so 1.054 gets you about a 1.013fg Some yeast would do 80% some will only do 60% but 75% is typical and a good guess for both the "what can I expect" and a "what did I get"...

Yeast cells needed are a function of the sugar concentration and the wort volume. your batch size at 2.5 gallons would almost halve the yeast you need if your OG were less than 1.060 I think recommended is 2x up to about 1.080 or 1.090 - .. I don't recall exactly. If you are still in...

There usually isn't enough honey/priming sugar to tell a difference.

:off: I agree with the "no super market" honey comment here. I suspect it all is from China in the beginning. I'm pretty much convinced I will need to start keeping my own bees :o

I personally use tee shirts, they are shaped better, although the neck openings can be a bit large

:off: Honey is to dry for spontaneous fermentation via wild yeast. This is basic chem/bio having to do with osmosis and diffusion. This is why mead benefits from mild degassing before the 1/2 sugar point - makes the chemical migration through the yeast cell wall more favorable. Every...

You are half correct, it is bacteria, not impurities that require the label. And the very young, very old or immune compromised may not be able to handle the bacteria in honey. However as a growth medium, honey won't grow any new bacteria, it is to dry for stuff to grow - as is LME and Maple...

OP - A blowoff tube/bucket would have the shortest height, you could build something into the lid that turned pretty quick. A for the Spiedel, I'd bet it is UV opaque, but I don't know.

This. The explosiveness comes from built up pressure... if you make it so the pressure can't build, all set. Often wine makers (cider is a wine) cover with a dish towel for the first few days - in part because they need to "punch the cap".... or other reasons to get in to it the first few...

:off: Honey sugars are a mix of glucose and fructose. Corn syrup is the same, so it can be used to 'cut' honey. If this is done in the US, it would have to be labeled. If it is done outside of the US, and sold here, it would legally have to be labeled, but might not be. The filtering and...

OP - Max has given a solution to the problem - grab something like beer smith, put in your recipe and have it give you the numbers. Or you can do the math, which is a bit of a pain, but I suspect everyone who has completed 8th grade has done all of these. you check the volume of your wort...

Local honey is best. Don't bother with hot water. You don't need to cook anything, although the heat does make it easier to stir things together. A lot of mead makers use staged nutrient addtions. For 1 gallon I think you add like 1tsp for each? (pretend you do for the purpose of my post...

If you buy raw honey, it will be non pasteurized, but there is limited bacteria in it. If you buy 'normally available honey' it will have been pasteurized already. And it will not be labeled as 'raw'. Pasteurizing = heating and heating means driving off some of the honey flavors Honey...

I wasn't saying that every mead, or most meads could be done in 2 months, just that something drinkable could, but the secret/solution to get there was lots of residual sugar to cover the alcohol flavor. I say stick to your recipe and plan. I've never made a 2 month mead

I suspect that the honey you used is pasteurized, unless is specifically said 'raw honey'. :off: But that isn't the point/problem with the mass commercial honey - in short honey can be cut with corn syrup which is cheaper. The is the exact same sugar type, but it cuts the flavors of the...

Some thoughts. First the 15lb as Berardsmith said will get you about 1.120 for a SG. and about 15.5%. Your original OG read was probably poorly mixed, even if the bottom didn't look like a separate sugary/syrupy layer. Second the sweet mead yeast is a B* to work with. I've had it...

Only comment I have is that you should taste a bit of the ingredients before committing the time/fermenters. If it tastes stale, think hard before spending the time. In general, I'm all for using it if it tastes good. My experience has been any flavor you don't like in the wort, will be...

The recipes had more than that in it - in fact it specified that peach is rather thin, and needs something like grape juice or raisins to help it out... I just needed a bench mark for the peaches themselves for later acquisitions. To go 100% peaches, well I've found that with most fruit, the...