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I would say that is still closer to a cider rather a cyser. Cyser tends to have like 8 lbs of honey in it and uses wine yeast to ferment up to those higher lvls of alcohol....

I've done this once and it worked out for me. So someone w/ more experience in this, feel free to correct me. I just put half a packet of the yeast I used for fermentation in my bottling bucket along w/ the priming sugar. Then I just put my stuff on there and bottled it. Everything was...

5 more gallons for me. 342 + 5 = 347. :)

If you haven't made any cider, try out Graff's cider (in the recipe section). It is really easy to make and tastes delicious! I'm going to make another batch this week! :-D

I agree w/ everyone else. I wouldn't add any sugar to those delicious, freshly pressed apples. You don't need to use yeast nutrient. The apples will have everything necessary for those yeasties to replicate and ferment away! Any particular reason you are using Sweet Mead yeast? I am just...

I haven't used cinnamon but I've used spices before. Please don't boil your apple juice... It might take out some flavours and will cause some haze in your final product. If you are really worried about it being sanitized (store bought juice is usually already sanitized), throw a couple of...

Now all you do is wait for a bit. Once fermentation stops, you can bottle it! Then it is more waiting then BEVERAGE TIME!

If you are using ale yeast (such as Nottingham), fermentation should be complete in about two weeks or so. To be sure, I would suggest you get a hydrometer to take gravity readings. This is the only way to tell. Once the gravity readings are stable (as in you take a measurement and 3 days...

WE HAVE A FAILURE AT MATH! 75.5 + 8 = 83.5. So that brings us to 129 gallons total now instead of 129.3.

112.3 + 6 (above) + 6 = 124.3 gallons.

I live in Irvine... I must say I am not terribly impressed w/ the LHBSs around here... They aren't great... On top of that, I find them pretty expensive... :-/

The strawberries will be mush and slide right out. I was in your position 3 weeks ago. Man they came out super easily. I just threw some water in there and they poured right out into my sink. :)

I made some strawberry mead (we will see how it turns out) and when I added my strawberries, I didn't sanitize them at all. I added them to the secondary and I believe that the ABV was so high that most things could not grow in it. So I would say just rack your mead on top of it! Some more...

12,952 + 5 = 12,957

Mead > cider However, mead does take longer than cider. If time is an important factor, I'd go w/ cider.

Graff Cider I haven't made it yet but I want to. It is a slightly hopped cider.

My girlfriend and I went strawberry picking today at a local farm. Since they were really good and fresh, I decided to buy some for my batch of mead that just happened ( ;-) ) to need to be transfered to a secondary soon. So my question really is, how long should I keep the strawberries in...

To dissolve my honey, I just heat up the water. I mean no really high temperatures or anything; just enough to make the honey easier to move around.

Two vanilla beans should be plenty at that length. I am assuming that they are dry because it is exceedingly difficult to find fresh, non-dry vanilla beans in the states. My parents picked up a bunch from a vanilla plantation in Tahiti. Those beans did not even begin to compare to the dry ones...

Grade A honey doesn't need sterilization. Moisture content in grade A and B honey is too low for anything to actually grow in there. Look in the honey, see any crystals? No, it is fine. :-D Do you think us mead-makers sterilize our honey? The most I do is heat up water to like ~160F or so...