Search results

Well, I guess I got lucky because it tastes AWESOME, even before aging. We made a few infusions that I plan to strain off and rebottle in a few days. Thanks to everyone for the help.

Update: this mead has been fermenting for 24 days and has slowed way down. It’s at 1.009, and 3 days ago it was at 1.010. I get a bubble through the airlock once every 45 seconds. Having never made a mead, I was expecting it to finish at 1.000, but I’m now reading online that dry meads can...

That’s great to know. For whatever reason the recipes are very specific about the amount of yeast, but I suppose that’s more of a minimum. FYI, I did add the extra yeast and nutrients (prior to ckuhns’ warning about potential off flavors). It’s now bubbling away like a mofo.

Thanks again. I’ll let you know!

Thanks, @CKuhns! The depletion of the sugars has slowed from .004 per day to .002 per day, and I'm really close to the 1/3 break. The advice I got from someone else was to add 1/4 tsp yeast energizer and 1/2 tsp Fermaid K, then re-pitch more Cote de Blancs, properly rehydrated and acclimated to...

Hi all! I am making my first batch of mead in my 3 gallon stainless fermenter. I used 5 lbs of honey and topped up to a little over 2 gallons. SG on my refractometer was 1.081. I added 1/4 teaspoon DAP, aerated with an immersion blender, then pitched 2.5 grams Red Star Côte de Blancs yeast when...

I’m Jimmy from Atlanta. I have a 3 gallon stovetop still that doubles as a fermenter. I’ve been making mezcal and other spirits for awhile but just started my first batch of mead.