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Hello HBT associates! When brewing any mead past a basic/generic/show mead it always comes down to adding different desirable flavors. This can be accomplished by adding things like spices, fruits, extracts, juices, etc. My usual procedure for brewing is using a bucket for primary...

Phil, It seems that more flavors tend to come out of a mead when you add the flavor to the secondary, meaning after fermentation has completed, as the act of fermenting can remove certain flavors and components from the fruits and ingredients you input. So if you rack onto more lemons I think...

GoldenShowerGladiator, I am happy to hear that you are wanting to join the mead-making community and wish you warm welcome. First of all I would clarify a point, I assume you meant 15 pounds of honey for $60? For local honey shops that is actually quite good. I use $4/1lb as my baseline...

Right right. Silly me, its just been long enough since I started/finished a batch that I forgot about nullifying the yeast with potassium sorbate! Thanks for the information.

For backsweetening, what is the proper methodology? You recommend adding the honey in approximately 2oz increments (per gallon water). With this do you recommend mixing well after each addition and taking a gravity reading? Possibly even a taste test? Would a heavy stir towards the end of...

Thank you for this link, it was very helpful even for me after having produced several meads. I would highly recommend that post for any beginning mazer.

Until now I have never employed back-sweetening and simply ran with the original outcome and flavor I had. I attempted to attain the flavor and sweetness I wanted by varying the original amount of honey I used. So my question is this to you Bernardsmith: How do you ensure that you always...

Hello HBT associates! I am decently new to the mead-making community. Thus far I have brewed four five gallon mead batches, jumping headlong into variants of flavors and spices. Now that I have gotten my entire body wet instead of just my feet I have decided to step back to what I would...

Correct, sorry. OG was 1.120 and I adjusted to 1.124 for temperature.

Upon measuring the mead gravity, I received 0.994 Of note, the original measurement was 1.120 at 90 degrees F so I added 0.004 to account for that. This new 0.994 gravity was measured at 75 degrees, so I added no compensation.

Howdy folks, I am fairly new to the mead community. I have thus far completed one 2 gallon batch and one 5 gallon batch of mead and am currently brewing 2 more 5 gallon batches of mead. One of my new batches appears to be stuck during primary fermentation in my bucket. So here is some...