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Mead can take forever to clear, which is normally why I Sur Lie. Really helps to clear things up naturally, bulk aging is better

Sounds like you can do some experimenting, I'd make a 10 gallon batch and split it up into several small batches. 1) Control: fermented with wyeast 1056, 2) Fermented with wyeast 5335 Lacto 3) wyeast 5733 Pedio 4) wyeast 5112 Brett Bux, and lastly wyeast 3763 Rosselaire blend. Each would be a 2...

Here is my recipe, I use Staggered nutirent additions also. Start with 3 Gal of Cider and pitch wyeast 3787, let it grow to a strong healtlhy fermentation, 2-3 days. Add 6.5 lbs of honey and let it do its thing. About a week. When it starts slowing down, start a 2 gallon batch of cider with 2...

Give it some nitrogen to get it going.

Age it out.

I use honey

Have you considered a MLE fermentation?

Why is the mash temp so high?

Looking to make a chocolate Mead using Orange blossom honey, I have sourced cocoa nibs and want to use those. My concern is the fat content. I am looking for advise on how to use them.

Citra, depending on when they harvest can smell like cat piss. Simcoe as well. I enjoy it myself, oddly enough.

Change your sanitizer, sounds like your not rinse throughly enough.

Comes down to a number of factors, yeast strain, ferm temp, FG etc. Cyser stands on its own without the additional flavourings. Hard to say as we dont know what variety of apple was used. For me, 5lbs honey is too low, looks like it will be bone dry. I would go with at least 12lbs...

Acid rests typically no. If you want to do it, go for it. Multistep mashes are fun. Try brewing it with the rests and anouther without the rests and see what one you prefer.

If you move to early the yeast does not have time to cleanup after itself, leave it where it is. Make a starter and pitch it if your that worried. If it doesnt startup again, pitch a wine yeast like ec-1118.

You could rack and pitch fresh yeast and see if it cleans up some of those nasties, otherwise age it out.

The lees for wine yeasts work differently then ale and lager in autolysis. When they die they realease different things that contribute to mouthfeel. I've left a mead on the lees for a year with out negitive impact.

Yah water can get pulled in, its why I use vodka in the airlock. I tsp of nutrient and 3 tsp of DAP. Your yeast will comsume it.

I believe you mean wort and not mash. But it can be a variable number of factors. First off, if you still have healthy yeast and fermentable sugar then your going to still be fermenting. You have to consider also that temperature plays a factor in fermentation, the lower your fermenting...

When I make braggots, I ferment just the ale first, I kinda let this act as my starter, after 50% sugar is fermented, I hit it with Nutrient and just dump my honey in there. I let the ale yeast chew on this until it slow down and pitch a killer wine strain. I let this sit for a month and do its...

Time does amazing things to meads, can you describe the flavour thats comming from the autolysis? I've left my mead on lees for over a year and never had any problems.