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Just curious, how far along does this look? And what is the consensus of using more yeast? I used six yeast balls on this experiment and around 5-6 cups of cooked rice. Smells yeasty, but good! Started on 2/24/2013.

Not that I have much say with my noob status, but I made this and it is AWESOME. Came out to ~14% and packs a punch!

Awesome. I'm thinking of going with a pound less of honey and using eggs to substitute the points for more flavor.

I was so tired last night, I should have remembered the basics and gone back to the yeast section in my copy of the complet meadmaker. Thank you for your suggestions, and I think that I will go with the Cote de Blanc in hopes for the residual sweetness that I am aiming for. I'm going to try to...

Sorry I missed you, I use a bucket for all my primaries. It just makes everything easier. And about the yeast, may I ask why not and what you recommend in its place?

Will do. And I appreciate the kindness of your offer, even though I don't live close to nowhere. If you see Courage the cowardly dog, say "Hi" for me, lol.

Okay, I decided to determine the amount of eggs needed to get some sweetness in the mead. I heated up 4 cups of water to no more than 130F and constantly stirred in 3 eggs until completely dissolved. At that temperature (~125F) I got a gravity reading of 1.020. I don't know if a room...

I plan on doing just that. :D

About how high should I go with the gravity reading for the initial ferment to allow for some residual sweetness? I understand that this will be different for each yeast and is a broad question, but a ballpark would be appreciated. I've come to an understanding that letting them go dry and...

Ah, I see. I got ahead of myself here. May be I should back off of 50 eggs to something like 10 -15 and backsweeten with the melted eggs/water to fill headspace?

I was going to pour boiling (or near boiling) water over them to melt them.

Sara, I think that I just hit the jackpot with that recipe, thank you very much! So what you're saying here is that I should look into MORE Cadbury Creme eggs per gallon? I see that 510 grams = 1.12 #'s, and they used 8 #'s per gallon. If I went with 8 #'s of eggs that would be around 107...

I like this feedback, and you're right. Now that I have had time to sleep off my sugar buzz, that is too many eggs. Maybe I should skip the eggs in the primary and add to the post fermentation secondary and use about 10 eggs. I also chose the particular yeast because I want this to finish...

I will take pics, even if I have to go the bochet route with boiled honey and backflavor with caramel/chocolate mix. I wanted to do a bochet anyway... :)

Well what if when I added the egg mixture to the must, I (forgive me here) boiled some water, honey and eggs and skimmed the top to get rid of the solids and perishables? Or just boiled some water with the eggs in it and skimmed that, and added the honey afterwards?

So I was walking through Walmart tonight and I soon realized that Easter is almost upon us, and also the time for my yearly self-treat: The Cadbury Creme Egg. So through my hazed sugar frenzy, I thought, why not make a Cadbury Creme Egg Mead? There were three different Eggs to choose from as...

Yeah, glass is expensive to ship. That is where I got mine before I found them cheaper. But still not a terrible deal for someone not wanting to leave their house...lol

Believe it or not, Uline.com sells them in packs of four for $4.55 each plus shipping (and they pack it really good too). http://www.uline.com/Grp_287/Jars-Jugs-and-Bottles

For what it's worth, I have come to an understanding that if you have a nice, vigorous fermentation going it is usually going to release so much CO2 that any wild yeasts or germs are going to have a hard time propagating after you had a blow off like that. Just clean up and sanitize the best...

I have to confess the use of pectic enzymes for the clearing up of this melomel. This was my first melomel and I wanted to try different techniques to learn more. I followed Yomamma's vigorous fermentation plan, and fermentation completed in just 4.5 days. I doubled the yeast and the...