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The words of encouragement are good to hear, and hopefully I will get that new batch started soon. Today I bought the honey and juice needed for Joe's Quick Grape Mead so that is what I'm going to be handling over the next week. Maybe after that... Who knows? :D On a side note, does...

I think that eventually I'm going to do this again and just aerate the mead instead of pulling the crap off. And as for finishing in less than a week, most of my mead's do and they have all been fine. I prefer a vigorous fermentation using more yeast with proper nutrients. This has never...

Well in reply to my own post, this is a picture that I found on another website that has an image of what was on top of my mead. The symptoms for taste are pretty much exact. http://www.eastsidebrewers.org/index.php?option=com_kunena&func=view&catid=6&id=1159&Itemid=86

Well it has fermented down to 1.008, and has a sour taste to it; I think that either something in it spoiled or I infected it (which I don't want to attribute this to, considering that I am a star san fanatic). I'm getting large (2-4 inch) white bubbles forming on the top of this and the...

Fermentation is coming to a near end! SG at 12:30am is 1.018. Taste has already improved and is like a semisweet mead, and I have a little buzz writing this from just drinking the sample...lol :mug: Unfortunately I feel that most of the cadbury egg flavor has been lost. I've been skimming...

Cold crashing means taking the mead after fermenting, or during if you want to attempt to slow down or stop the yeasties work, by putting the mead in the fridge for about a week or so. This helps to force the yeast into hibernation and can help with clearing the mead as well. You will notice...

I say do it, especially if you think it's something you might like. As for the additional flavors, remember you can always add lemon or whatever to taste to the finished product, so you won't have to risk messing with ph or the happiness of the yeasties (although there are chemicals to control...

From what I have heard the EC 1118 is used to restart a stuck fermentation and will potentially take a mead or wine to 18%. So to answer your question I would say yes, but be prepared for the yeast to finish your mead dry and back-sweetening to your desired sweetness level. For general yeast...

Okay, I am finally getting a chance to catch up and start posting some of my results. This has been a very gassy mead and has required a lot of degassing. The SG was at 1.074 last night around 11pm and as of right now (10:30pm) it has dropped to 1.043 so it is fermenting. I have been aerating...

...or float to the top so I can rack under it! lol Thanks for sharing your experience.

Hopefully it will fall to the bottom so that I can rack off of it.

Okay, after pitching my yeast I realized that I forgot to say that the finished must qty BEFORE pitching was ~5L or 1.2 - 1.3 gallons. More importantly, as I stirred the must during the dehydration period for the yeast I noticed that there was a thick waxy/oily residue that was forming on my...

I like the way you think :D

I would have gotten this underway sooner but the last month has kept me busy... I got my eggs at Walmart in 5 packs for 2.88 a pack (CHEAP!!), just throwing that out there. And I would like to see how these variants turn out as well. :D

I went with original.

Well I started this mead today, and I am hoping for the best! Ended up using only 2# of honey (three different kinds I had laying around, 1.25# of wildflower, 0.75# of orange blossom and 0.25# of crystallized clover honey. Measurements are approx), 11 eggs (didn't want to use this many, was...

I have a wine bar close by that will save them for me. They accumulate them very quickly.

This is good to know, thanks for sharing.

Oh, and for what it's worth, I put all my strawberries in a large paint filter bag (sterilized) from Home Depot to contain the mess. It really makes punching the cap easier and cleanup a breeze. I like these because the have much finer holes than the hop bags at the LHBS.

I know that I kinda overused the yeast, but since the ingredients are so cheap for this I decided to to a super ferment and see where it goes. I did screw up and boil the rice, but I drained it and put the (somewhat pasty) rice into the container a little at a time and sprinkled the crushed...