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Just a press large enough to produce enough juice for 1 gallon batches of cider or must without too much time and effort. I think I'd prefer an all metal version as opposed to the more traditional wood stave versions. seems like many of the homebrew shops have stopped carrying them, and those...

Can anyone recommend a good home countertop cider press? Any reputable companies that sell cider ingredients and supplies? Stuff on amazon is sketchy

what was your juice source? I've heard that mold can cause this off-flavor - especially in beer

Just an FYI, from everything I've heard, mead doesn't age well like wine - 7 years is pushing it.

I am considering 254 for it's jammy, butterscotch, cream, smoke, hazelnut, and almond profile I am considering VRB for its jammy, hazelnut profile and I am considering 3079 for its butter, toasted bread, honey, hazelnut and almond profile - but from my research, it takes a bit of aging on...

at the hobby home level, racking isn't super critical, but could begin to cause unpleasant aromas and flavors with enough time; at the commercial scale, however, the quantities they produce can be so heavy that the compression of the lees can begin to cause problems much much faster. Some are...

also, another option that expands on bernard's answer is (assuming you're using a smaller vessel: 1-5 gal carboy) once the backsweetening syrup has been added, you can reseal, and can gently mix swirl it up without fear of adding any more oxygen than what was introduced when you opened it up to...

I've had a good Perry (as well as country wines, melomels etc) made with RW Knudsen juices. Assuming you're buying from a good, reputable source, juices (and frozen fruits, as well) can actually be a very good ingredient source, as they process fruits picked at optimal ripeness that meet...

With a good nutrient protocol, I think you're going to end up around 1010 FG...1005 at the very best, so in the sweet end of "dry"

Calcium carbonate will only take you so far...and it isn't that far - too much can make it taste and feel chalky. I personally prefer it at 3.4 and above: typically lower for trads (both sweet or drier), and higher for heavy-bodied, higher tannin meads, like a melomelor pyment; really, much...

who are you asking?

crystallization is actually a sign of quality honey

late to the party now, but for future reference: (gallon size * 15%) + (X * spirits %) = (1+x) * desired final abv % example: (1 gallon * 15%) + (X * 40%) = (1+x) * 20% .15 + .4X = .2 + .2X .2X = .05 X = .25 gallons or 32 ounces of spirits to fortify your 15% mead to 20%

mason jars are designed for long term storage, so I don't think infiltration/contamination is an issue - my biggest concern would be spontaneous re-fermentation turning them into little bottle grenades. (assuming they weren't stabilized)

If it is still sealed, it should be fine. Put the containers in a bowl or pot of very warm water

coffee can have a quite a fruity tang to it - it is a fruit after all. so the varietal you use can play a big role. roast and varietal will also heavily influence bitterness. Also cold brew works wonders in taming bitterness, and accentuating fruitiness. for my next coffee mead, i am...

And you clarify on your question regarding when, you should do it once you've confirmed fermentation is complete, and then give it a week

The major flaw in using cold-brew as your must, then pitching, is that so many of the pleasant fruity aromatics and flavonoids will get blown off during fermentation. So, like vanilla beans, even though it would technically be a "tincture" or a "flavored mead" by doing it in secondary, it makes...

looking back at her numbers for the acerglyn, it may actually be possible that it stalled out - 1 quart honey, 1 quart syrup - that would have put her at bout 1.222 OG so something probably went sideways, regardless

Too much yeast wouldn't be an issue - it will give up once it reaches its alcohol tolerance, regardless. For the first batch, im guessing it was not enough sugar to have any residual sweetness. But for the second batch, probably too much sugar - too much sugar can actually inhibit the yeast...