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Hey, valid concerns. With step feeding and proper nutrients, EC-1118 is well known and documented going as high as 22%. It's actually the recommended yeast for step feeding to high school ABV because it does well with it and frequently goes to that 22% mark. I'll be monitoring it as I step feed...

This is a cyser (apple mead) I am making for, and in honor of, my son Nathaniel. He was born 10 weeks premature 6 months ago with a congenital heart defect and had open heart surgery when he was 2 and a half months old. The intention is to age and open this mead with him on his 21st birthday to...

I have actually noticed that too. It has become very tasty with some time. Still wanna try some things different next year, but I'm much happier with this batch now.

What do you mean by bbl?

1.4 gal in a Little Big Mouth Bubbler. I can't drink in volume anymore, I had a gastric bypass about a year ago so making much more than that just isn't worth it right now.

Oh? I didn't think they'd need it being dried. Thanks for that.

Good to know! I happen to have spirals of both, as I used the French for a Strawberry Vanilla mead I just made. Super solid advice. I sometimes forget how quickly alcohol can extract flavors. I might just swing for a legit wooden barrel and just plan for that level of cost. I've found a...

This is my exact concern as well. I even cautioned someone else on this site about this exact possibility. I do use k-meta every time I make mead, as I'm not sensitive to it. I also was planning on at least using a spiral of Medium toast American Oak. Why do you recommend French? And how long...

That one doesn't fit what I have, but I went ahead and googled for ones that did and sure enough found some. Thank you so much for this find, this is damn perfect! Universal Breathable Bung

I really appreciate your answer! I'm planning for 21 years after I saw someone else post about doing a mead for their newborn that wouldn't be drank until their child turned 21, and I wanted to do similar. Its late for my son, he's already almost 6 months (time really flies). It got delayed due...

My question is fairly straightforward, would it be better to spice my mead before long-term aging or after? I'm about to start a risky batch that is going to age for the next 21 years at roughly 18% and I want to spice it. What I'm not sure of is whether the volatile compounds in spices will...

I use the spiral staves, but it may be worth it to look into one of those metal barrels from Bad Motivator Barrels. It's essentially a stainless-steel pot with an oak lid. The description on the sight is a bit confusing, as they say toast and char in the same description (Light Toast, Char 1 for...

Are you using full char staves or toasted? I'm not sure how fully charred staves affect meads/wines, but I learned that most wine makers that oak age use toast levels as chars tend to be too strong for wines.

*This is copy/paste from a different forum so I can continue the discussion here* Starting S.G (measured by hydrometer): 1.100 Target ABV: 13% Yeast Tolerance: 14% Must: 3.5 lbs Orange Blossom Honey 5 lbs Strawberry ½ tsp Pectic Enzyme 1.5 Campden Tablets 4g Mangrove Jack’s CR51 Nutrient...

What have you tried so far? ABV-wise and aging-wise?

That's still a hell of a good name though! I'd buy it if I saw it on a shelf somewhere, not gonna lie.

Yeah its hefty. He packs one hell of a punch. We are rapidly approaching Yule so I'm getting excited to crack a bottle and see how it tastes. The Red Star yeast I used is known for being able to exceed 16% with healthy nutrition and this thing absolutely fermented dry when I started so he has...

This is the first mead I made, and it was a hell of a start. This one is currently just over 6 months old and is bottle aging in my closet until Yule. This is going to be kind of a brewlog and my thoughts on what I've learned from this batch God of Thunder (Oak-Aged Great Mead) Starting S.G...

My son was born about 2 and a half months ago. I'm absolutely going to do this, but I'm going to make a Great Mead, or a Sack Mead and oak age it for a while. I'm considering getting a barrel for the aging, but we will see. Super excited I'm seeing this so I can do this too.

I'd highly suggest bottling with natural cork so it can breathe like wine does and truly age in the bottle, unless you want to bulk age. But it sounds like you want to have some bottles set aside like people do for traditional wine. A few things to consider: Age and quality are NOT always...