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Anything that would not leave way too much sugar will dissolve. If I am making a batch of any mead I weigh the honey for the desired SG and add to my pot. I then add warm water to the desired gal amount and start stirring. Once the honey is off the bottom I may add heat to help it dissolve...

tube tops should make a comeback

Have a natural gas burner set up with a 10 ft hose and quick disconnect. don't remember the BTU but can get my 6 gallons of strike water from 50 to 170 in under 20 minutes. The burner was a Chinese amazon buy and it does soot up the kettle, at last it does at my 5000 ft altitude location...

An SG of 0.998 is low for JAOM. Once of the characteristics of JAOM is the residual sugars. So there are other things other than not clearing going on with this batch. Anyhow, if it was degassing you probably have some CO2 in the head space but that will eventually dissipate. Mead is more...

they should age OK. I don't think the bit of 02 is essential for mead as it is a heavy red wine. I cork my mead but for bottles I plan to give away I also do a wax (actually hot glue gun glue, comes off much easier than way) seal. I have never been able to tell a difference between those...

I still can't believe you get your husband to pick that many of those little berries.

I would also let it sit for a month in the carboy if you can get rid of air. That will give it a month to prove it has not re-started fermentation. I will say, if it does restart, the carbonated bottles you catch in time, before the corks blow, are a real treat, very good.

If you are going to back sweeten you will need to do something to knock down the yeast or it will start refermenting. What I have done before and didn't have problems until last year was to let it sit for several months (3 to 6) so most of the yeast had fallen out. I then add campden tables...

Two questions, how are you bottling? crown caps or wine bottles? And did the mead ferment totally dry? Last year I had a problem with mead which had been in bulk aging for over 6 months starting to re-ferment. The fermentation had stuck with about a 1.020 FG and I assumed after 6 months it...

The raisins are for nutrients more than anything. You could probably use grapes for the same result. Another option for yeast nutrient is to take a couple of teaspoons of yeast and boil it to kill it and break it down. The resulting broken down yeast cells provide nutrients for the live ones...

You can always pour it onto some muddled mint and ice at drinking time

pears need cold to ripen. Had you put it in the refrigerator for a few days it would have softened up. There is a good chance it is Kieffer. Kieffer is very disease resistant so and was widely planned years ago. So a lot of old abandoned trees that have survived are Kieffer. They are not a...

Pears a very susceptible to fire blight. If that is a problem in your area be sure to pick a variety that is resistant.

Give it a try. I used sourdough starter for a beer and it made a very nice english ale. Later the brett started making it a sour but for th first few months it was a very nice english ale. That is the fun of home brewing, you spend $30 and get to try something cool

Assuming it fermented so there is over 5% alcohol there are no pathogens that will be present. So then it is all based on flavor.

While I like the .375 H&H it is rather a pain to carry around. If I were to carry a rifle in bear country it would be leaver action in 45-70 loaded hotter than factory loads. But regardless, as long as a reasonable caliber it all boils down to shot placement. Better yet, use the buddy system...

And that is why one should always carry sufficient firepower when hiking in grizzly country, 454 Casull comes to mind

damn, never seen anyone quite that stupid. Large amounts of alcohol had to be involved. BTW not a bear trap. About a #2. Used for beaver, otters and other animal about that size.

Let us hope all of you don't have an obstructed barrel for Valentines

Give it a try. I suspect it will work. Unless you have a genetic analysis done you will know know the strains of yeast and bacteria. So it is hard to guess the exact flavors. but since most starters have a mix of saccharomyces, brett, lacto and other you should be fine. Probably get some...