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Yep, that's correct on aeration; with mead you have to remember that there is a lag phase and it's really slow compared to beer.

Yeah I'd go ahead and dilute it down before the yeasties really start kicking.

Hey Jim, The amounts of buckwheat honey did get confusing as he gave conflicting answers to posters. The way I read it from the first few posts was that it was a total of 2 pounds of buckwheat honey with one going into primary and the other after racking off the vanilla bean so that's the...

Here is the recipe I used for one gallon; hope this helps. 1 Gallon Caramel Apple Mead 102.4 oz. Apple Juice 6.4 oz DME 9.6 oz Crystal Malt 28.8 oz clover honey 6.4 oz buckwheat honey 1 Vanilla bean 1 packet Lalvin Kv1116 yeast Steep grains in 30 oz of apple juice at 155F for 45 minutes and...

Made a gallon of this in March....still not ready to drink but getting there. I'd say around the year mark for it to smooth out and let the flavors meld enough for the caramel apple characteristics to come out.

Just did this tonight....I was wearing welding gloves the whole time LOL

Well, how'd you do? Were there a lot of people?

Yeah I just bottled up my second batch of this....one gallon went wayyyyyy too fast so I did 5 this time so I can find out what it tastes like once it ages

I wouldn't add any more berries at all until secondary, because during fermentation the vast majority of the berry flavor and aroma are going to go bye-bye.

None of my meads are anywhere near ready for this, but here goes anyway...I have used campden/sorbate in all of my batches to keep fermentation from starting back up, but there are a couple that I may want to force carb at bottling when I get to that point. Not being a beer person, I know zip...

Well, guess it's safe to say your ferment kicked in! :rockin: There's a good reason for the nylon right there; you wouldn't have berries clogging up your tube! I'd suggest getting one of those 6.5 gallon ferment buckets for your next one, even if it's only a gallon you're doing. One, it...

Oh yeah, adding more blueberries into secondary is crucial if you want any blueberry taste to it; the ferment will blow the aroma and flavors right out of the airlock; freezing and thawing the fruit (not sure on the hows and whys of this) changes the structure of the fruit so that more of the...

You might want to replace that airlock with a blowoff tube; a lot of folks on here find out the hard way when making a melomel for the first time that there can be a rather volcanic reaction once the ferment starts...and I mean blueberries all over the ceiling, walls and floor. Also, take care...

I don't know if anyone still reading this thread is still having a question about stopping fermentation, but just in case, here is my understanding: you can cold crash it in the fridge, which will stun the yeast (not kill it, just make it temporarily inactive) and lees fall out. In order to...

Wow, I'm confused. I just read a BUNCH of posts that talk about D47 producing a ton of fusels if it gets above 68 degrees but no one here seems to be having that trouble...I wonder why? The hell with it, I'm trying this. I am so TIRED of people whining that they can't drink my meads right...

Ok thanks! I actually started this one day before yesterday and my OG was 1.110, close enough for me. This is my first melomel, and I too was surprised at how quickly and vigorously the 71b took off...especially after the traditional mead I made with the same yeast to top these off was so...

Can you tell me what your OG was on this?

Out of curiosity, BigKahuna...when your books wear out do you rip out the pages and stuff them around your waistband to keep your grass skirt from falling around your ankles? :off:

I learned from my last batch that you really need to watch the temperature of the must during the fermentation, as it gets at least 10 degrees higher than the ambient air temp. One thing you can do is to put your fermentation container in a larger container of water, drape a wet towel that is...

The lees stirrer that I got fits inside of the mouth of a 5 gallon plastic carboy, although the last batch of mead I did was done in a fermenting bucket. I just took a clean dishtowel, soaked it in sanitizer and draped over the top of the bucket, and it made it so much easier to aerate and add...