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I'm guessing by "too strong," you're wanting something with less alcohol? I would calc out your fermentation to finish dry at about 12% (or even lower if you think that's still too high), then stabilize, then backsweeten.

Yes, an acerglyn is a mead/maple syrup hybrid, whereas pure maple syrup is wine. With an OG of 1110-1115, i'd expect you to finish out around 1000-1010. My experience with maple syrup is... when completely dry, it tastes very much like almonds, and is earthy. It has high tannins...as in...

how long does this typically take from pitch to drinking? I think the lower ABV is more critical to retaining flavor than the yeast strain. I have yet to try bottle carbing - how long can they sit unopened and remain carbonated?

Just an FYI from experience flavor from the nibs significantly dissipates over time. I just opened a bottle of my 1-year chocolate mead, and the aroma and flavor has become drastically more subtle than it was just 4 months ago. I hear 2 years is the sweet spot for aging a chocolate mead, so...

Yeah, those are way under ripe - You need to wait until they turn red and have no green left - especially at the top cap where the flower was

Just an FYI, mead is fermented, not "brewed" That is quite a bit of sediment. Kveik is pretty vigorous, so a blow out is not unexpected Check your gravity 3 days in a row. If there is no change, go ahead and rack off the fruit, but keep an airlock on just in case. Kveik has good flocculation...

Just for future reference, typically anything less than 4 pounds of fruit per gallon for country wine is insufficient. For berries, I go up to 6 to get good body

that's a good idea - or maybe even fortifying with Rum

Definitely sounds like you stalled out - Rouge should go higher than 13%, especially with a good nutrient protocol. I would try to restart your fermentation

If you've already started your fermentation and it's several days into it, do not go through with extra nutrients now. Unless you want to get fermentation started again by adding a second pitch of wine yeast to metabolize the residual sugar. For future reference, you can search for the TOSNA...

getting a wine to ferment quickly can result in unpleasant flavors and aroma in the final product. It isn't abnormal for wine and mead can take up to 2 months to fully ferment. when using ale yeasts, it is important to make sure the alcohol tolerance range is right, and the flavor profile...

I've never done BOMM. But I don't see why it wouldn't work, but I don't think kviek would be an appropriate yeast.

The recipe below has been slightly adjusted based on previous taste tests of an earlier batch than Dan linked to above - I felt that initial batch didn't have enough birch and sassafras, and too much wintergreen. IMHO, my recipe turned out better than any of the commerical 'hard' sodas I've...

Carbonated root beer mead

Traditional champagne method is actually considered the hardest (and relatively dangerous) method of carbonating

Then every Californian should have a prop 65 warning tattooed on their foreheads

Personally, I would never buy anything from that site. Alibaba has a long history of selling things that don't exist and ripping people off. Alibaba and the CCP grease each others' palms, and buying from them is practically like donating to the despotic Communist Party of China Also, Chinese...

Is it still fermenting? Acidity increases during fermentation

Made a porchetta with polenta for a little family get-together last weekend...

A circumstantial instance doesn't change the fact that the vast majority of meads aren't crafted for long term aging. If the necessary properties aren't there, it won't matter how good your bottle is either