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I was added Irish moss at the last 10 min boiling time. Only 1/4 teaspoon I don't know will it help or not.

Hi, My Ale mead was started on the last Saturday but It's ferment by Brewferm ale yeast from Belgium only 6 grams because my batch is only 2 gallon. The yeast was started the fermentation slowly and now going faster at 66 - 68 F.

I did it on last Saturday. I started boil only half of honey bottle (750 ML) with a 2 litre of water. When it's got hot I added 1 oz hop saaz by put them in the muslin bag. It was boiled 1 hour. After the boiling I leave for while then add more cool water and once it cold enough I added more...

I have 5L american oak barrel and I think I will try to carb my mead ale in the oak barrel by add the primming sugar for the carbonation. Do you think the oak barrel can keep the CO2 inside the barrel? I would like to try but not sure that the CO2 will escape or not, anyone has done this before?

Nice!!!

Thanks Arpolis, I'll update once the brewing start. Cheers!

Hello All, I'm planing to make 10 Litre batch of Mead Ale. The ingredient will have these. - Honey (will choose later) - Water - Lime juice (from 1-2 limes) - Hops (Saaz) - Yeast (SAFBREW S-33 Beer Dry Yeast) - Expect OG = 1.045 The honey, water, hops will be boiled together. I...

You know what, there are so many breed of mango and they provide diffent smell and taste also color. I think I will try it some days from mongoes of the mongo tree at my backyard.:rockin:

That's very fast. I took more than 4 months to get that clear without any clearing agent.

Is it fermentation with hop? Will you carbonate it? I always wonder is that fermentation can turn out like beer.

Oh that's very old. As I saw a second photo, I won't sip it.

I was made raspberry melomel with 3 years old wild flower honey. It turned out good without any heating. The first time I've seen that honey it was clear then it became to darker and sweeter with little bid sour.

You will be improved your brewing on your next batch, trust me.

Just open your jug and siphon it out until it has enough head space. If the must is already blended with the water in the airlock you should wash it and refill the water in the airlock.

If it too much foam and trying to push out thru your airlock you just siphon it out a bit and seal back the airlock that will be fine.

I have 5L american oak barrel in my kitchen and prepare it for my mead. It's very good smell and I never see who aging mead in oak barrel but I'll try on my own then I'll know the result. I plan to let it age 1 month in the barrel because it's heavy toast and I don't want it too much oak...

I think if the temperature is too low for that yeast the fermentation would stop.

I think coconut juice would be better.

I have 2 mango trees in my back yard, different kind and different taste but good taste both. Some kind of mango you can eat when it's still green some kind can not coz it too sour. You know what I'm so jelous who have an apple tree and a cherry tree in the back yard also. LOL!

Some day I'll try it with mango from my mango tree at the back yard.