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Gimmie Gimmie.

I should add that it is not sweet at all, just not completely dry.

I just did the final rack on my (first ever) medium traditional mead from September. The taste is already fairly mild, without much fresh "hotness" that I've heard of. The flavor is very mild actually. Should I add some acids to make it tarter? What does the aging process tend to do to the...

Thanks! Ha, I thought that name was familiar...then I looked next to me on the desk and saw it on written this book about mead or something...I don't think that guy can spell very well ;). Just kidding, great book! Thanks for the chime-in.

Will do. I'll give it a hard scrubbing and use some sanitizer and HOT water. Also, while I've got you here; activity in the airlock is zero now. I only have two fermentation/aging vessels and I wanted to start up another batch of mead. What are your thoughts about aging in the bottle vs...

Water, but that was my thoughts as well. Refilling it with vodka asap.

Nope I know chemistry, not mead...sorry.

I doubt it's powdered sulfur. If that's what it is, it would be bright yellow and stink...bad. We used to use it in organic chemistry lab. http://en.wikipedia.org/wiki/File:Sulfur_powder.jpg

I have noticed a faint off-smell lately when checking my mead...and today I noticed that there is some white gunk that looks like snot in the airlock. So a couple questions: -What is this? -Will it harm my mead? -Is the smell probably coming from this or probably from my mead? :confused:

Okay, thanks. That makes sense. I think I'm going to let it go until about February and bottle in April or so, reserving 1/4 for immediate consumption, 1/4 for consumption in the fall, and the rest for as long as I can wait ;)

I started a traditional mead with fresh tulip poplar honey on 9/17/09 using one gallon of honey and enough water for 5gal of must total. I pitched Wyeast Rudesheimer #4783 with an alcohol tolerance of 14% ABV. I used nutrients and the fermentation went pretty quickly, tapering off around the...