Search results

I’m gonna start my batch tomorrow and I’m gonna pasteurized it and mash it. When I did my first batch I had fruit above the liquid line the entire time

What can I do to prevent it from happening again? Should I pasteurize the fruit and mash before adding it

To prevent it from molding. My first batch molded.

Does anyone put any preservatives in the mead when it is finished and beginning the aging stage of its life?

I took a little taste test with a sanitized straw and it didn’t taste sweet it tasted pretty dry. So I called it done and racked it into another carboy to clear up.

I’m making my very first batch of mead. It a blueberry mead with a little bit of raisins. The airlock was going crazy for about three weeks. I lost all activity over night. I’m not sure on what to do at this point. Do I pitch more yeast into it or should I start over and mash up the blueberries...