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I took your advice and pursued this method. Will tell you how it works! Thank you all!

Thank you sir! I will heed your advice and keep you updated!

I will follow the recipe on this website exactly, with the exception of the Yeast Slurry. I would like to use Lalvin EC-1118 yeast packets instead. I was looking at alternative solutions and searched elsewhere on the message boards, but couldn't really find a definitive answer. I'm not...

me too! I was 6 years old 18 years ago!

I recently picked up some smaller 1 gallon brew equipment and have 1kg of honey on hand. I have lavlin ec 1118 and d47 yeast. Any ideas ?

I purchased a no name cinnamon from the grocery store. I am going to assume it's the cheaper of the two (Cassia). I just hope my mead is drinkable at the end of the day because I made so much. I recently purchased a bunch of smaller carboys so I can mess around with a bunch of different...

I can't see it being the temps, the fermenter is in the basement and its sitting at around 18-23 degrees Celsius (Canadian here). Im going to give myself the benefit of the doubt and say it was due to just the regular fermenting smells of yeast and that it was literally onoy 3 days into...

So fermentation started again (it probably never stopped in the first place) the airlock is bubbling again after about 4 days of standstill. Im going to wait another 6 days or so and then rack it into a carboy. Thanks guys. Hopefully the smell mellows after aging

Hello everyone. First time mead brewer here may have a bit of a situation. Currently have 5 gallons of mead in my fermenting bucket. Its been 5 days since I followed the below recipe (sunday). 6kg of unpasteurized honey Distilled water to fill the bucket to 5 gallons 5 cinnamon sticks Approx. 8g...