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Mine seem to start clearing well around the end of the second month - about a month after first rack. It isn't uncommon for it to feel like it isn't clearing, then suddenly one day, you look at it, and it's cleared or clearing

first impression is that there might be too many different fruits going in at different stages, and your flavor profile is going to get 'muddied' and indistinguishable. Also, technically, a port-style would need to be fortified by adding liquor - this is a sack mead

i prefer to do fermentation with blueberry juice in place of water for the must, which will minimize adjuncts needed for balancing later

Yes, I've become a big fan of Jesse's channel - love his goofy chuckle/laugh I actually found his stuff doing research for a mead, but became hooked and he eventually inspired me to try distilling.

OK thanks - looking for something that would walk me through the process step by step, explaining each

Can any of you recommend a good book on distillation for beginners?

real caramel does indeed contain fat, and might be of concern. It would also probably be a pain in the @$$ to dissolve into it. I would recommend considering backsweetening with something that has a caramel quality to it - I think brown sugar could be quite pleasant, and easy

I have a closet covered in dark purple blackberry melomel stains that prove otherwise ;-)

Unfortunately, I think you're going to find that it will ferment, and the solids will eventually settle out - probably won't have as thick a mouthfeel as you're wanting, but I think should give some noticeable body. Slavic countries have a fermented probiotic drink called Kvass, which is oats...

Very interested to see the results. Love weird experimentation. Now I am curious about trying to ferment oat milk... ya could have just bought that at the store ;-)

just add up the total change: (1059-998= 61 points or 8%) + (1020-999 = 21 points or 2.76%) = 10.76% ABV

IMHO, the sooner you get it in, the better so it has time to become more cohesive. I've started adding oak at pitch I typically go with 0.5 ounces (by weight) of wood per gallon. I use cubes that are about 3/8 of an inch. I typically let it sit at about 1 month before pulling it many people...

What's your final gravity? from your description of it, sounds more like Avocado blossom (or, god forbid, buckwheat) - goldenrod honey produces lighter amber honey. If all she could tell you was that it's wildflower, then who really knows where or how she got it. But, if worse comes to worst...

ah, a glass of mead, a preschooler, and a living room full of magnatiles - I expect that to be me come 5pm

Even if so, i try to avoid buying Chinese products whenever possible out of principle

I only do 1 gallon batches of wine and cider, so clearly nothing big. If I ever up size, it'll be no bigger than 5 gallons.

Yes the methanol content as a whole is small, but it (along with other undesirable and toxic elements) evaporates at a lower temp than ethanol, so it is concentrated In the foreshot. As far as the term applejack, my point was it only applies to cold distillation...it is not "applejack" if...

First, If you're doing heat distillation, you're producing brandy, not applejack - applejack is freeze distilled. As you stated, heat distillation will allow you to cut the heads which is almost exclusively methanol; in freeze distillation, the methanol remains diluted within the entirety of...

I was wondering if you all could recommend a good small scale stove top still for a beginner? Ideally something made in the US (I've seen lots of seemingly identical looking foreign products sold on amazon under different names).

It May have come down to the quality of the initial fermentation, prior to even adding the coffee. Or perhaps an incompatible combination of yeast, honey and/or coffee