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Thanks for any help/advice you can offer... I might just be freaking out because $70+ and 6+ gallons of mead are on the line... I just racked my first big batch of mead. I have a slight issue I wanted to check on. I decided not to boil my big batch as that seems to be the consensus among people...

Thanks to you and the others for the responses. I actually did put a few hops in my first batch (had some leftovers from a batch of homebrew I was working on at the same time...). It was still good when I tried it and I have it in the dark now, so I suppose I'll bulk age it for a while longer. I...

I'll have to check with the old man to see if he has some shelf space in the cellar... thanks.

I tried making a gluten free beer for my wife without doing any research... it was mostly sorghum molasses with some honey... 2 weeks after bottling it still tasted like the **** coming out of a blow-off tube on a high gravity highly hopped stout... It still hasn't cleared completely... but I...

I gather that temp is less important after primary fermentation???... does this mean I can get away with secondary and bottled aging temps of 76F or so, or would a lower temp be ideal???... using the mentioned yeasts that tolerate heat the best... I can adjust temp as necessary for primary ferm.

I just racked my first gallon of mead to secondary after almost 2 months.. it was a darker honey, but was very clear (could read small print on labels through it) and actually tasted pretty good... I guess I will bottle in another couple or few months... I was wondering at what point the mead...

I think they have pretty much become synonyms... but don't quote me on that... I know that things made locally here in the southeast are labelled molasses...but it is a temperate climate... Papazian says sorghum is made from sweet sorghum, grown in temperate climates... but says use it like...

I didn't get my equipment set up quite right and I was far from a noiseless siphon... stirred up a little yeast too, but managed to leave most of it. I just hope I didn't introduce too much O2, don't know how bad that is compared to beer... I have read it's good to release CO2, so maybe I can...

How important is temperature after primary fermentation? Would 76F damage a batch that is bulk aging or bottled? How does it effect fermentation time?

Getting ready to do another secondary racking on the mead. It's been 6 weeks since I did the bread yeast thing, and this stuff is already impressively clear (I can read the small print on beer labels through the gallon jug). Once we took care of the mouse problem I was able to keep the temp at...

^don't know anything about it, but it is a interesting idea. edit: send me some and I will have my wife try it out for you! lol

Thanks Jimbo; I plan on checking out those recipes... I'd be reluctant to call it braggot since the honey was only 25% of my sugar, but I also don't know much about it, so maybe! It was mainly a last minute experiment when I was brewing a batch for me... more care and design will go into future...

^sounds good! I have a recent test batch of gluten free beer... after 2 weeks in primary and 2 weeks in bottle it was unpalatable... I brewed it without doing any real research on gluten free beer... my wife has a sensitivity, so I figured "what the hell..." maybe you guys can tell me if it has...

So far it seems the smell has been corrected... maybe it would have self-corrected, maybe not... I appreciate the help and wanted to let you (Medsen and Fatbloke) know that the steps you suggested may have saved my first batch of mead!!!... time will tell... It's sitting in a water/ice bath now...

Thanks again Medsen.

glad to hear it.

we should compile a book of quotes, as a "how to" guide... I think we'd have enough material with medsen's posts alone... hoping my head doesn't pop before my first batch of mead is ready.

I did some research because I am also concerned some with fusel production (having read somewhere about inconclusive studies on whether or not they are carcinogenic... what's not!?). I was reading http://homedistiller.org/ferment.htm and they say: While making the ethanol, the yeasts will also...

Thanks for the off topic tip... I've only ever brewed one batch of beer with honey (don't know why I haven't done it more), but it's something I am interested in. I have brewed "identical" beers with the yeast as a only variable to compare, but overall my experience is still limited (esp. in...

yeah... on the 1 gallon jug at both top and bottom it's a bit too long to stick perfectly... hopefully slapping on the packaging tape will keep it going for a while... I'll try to avoid bathing this one again if it seems to work when I rack the mead again... or if the tape keeps the water out I...