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Thanks Guys! It's been in the refrigerator since I bought it. Thanks Again!

So, I had to put my mead making on hold for the past, almost 2 years. Now that I've just made my first batch in the new home, I have a question about yeast. The yeast I bought (almost 2 years ago) expired in June. I just used it to make a batch. It seems to have started OK, pressure building...

Thanks for the information. Just a couple follow up questions: What is "trub" (stuff in the bottom that is created during fermentation?)? What do you mean by "punch the cap down during fermentation"? What is a F-pack?

I recently made a batch of mead with apples that I added after fermentation was completed. It came out very tasty. However, I know you can add fruit before or after fermentation. My question: Are there any pros/cons for either way? Will before fermentation addition of fruit dilute the taste...

When using mesh bags with fruit, how do you prep before use? And clean after to ensure soap/cleaner is not absorbed into the mesh and throw tastes off?

So I'm coming up on the end of fermentation for my next batch and I'm going to be flavoring with some hand picked sour apples. What I am going to do is the following (I'm looking for feedback): 1. After stopping fermentation, racking to a gallon bucket (gallon batch size) 2. Freeze/thaw...

So I started my 2nd and 3rd batches of mead about 2 weeks ago. They seem almost ready for testing and racking. Here is the recipe I followed: 1. 1 gallon each, Natural spring water (from the source) filtered through coffee filters before using (just to be sure there wasn't any dirt in it...

So as I start planning my next batch of mead, I am planning to add some fresh apples to the batch after fermentation. My question is, if I make a 2-3 gallon batch in a carboy, is it OK to store in a 5 gallon bucket with the apples? I know introducing too much oxygen can cause issues. What has...

The taste is great. It was piped into our summer home back in the day, but I can access the source and bottle it. Some of the best tasting water I've ever had.

So I've completed my first batch of mead and it came out pretty good. I have a question on water. I happen to have occasional access to natural spring water, from the source. Is it OK to use this for brewing OR is it better to use properly filtered water, "clean" water? I was thinking this...

What brand/type and/or flavor honey are some of you using as a base? And if you are adding other fruit flavors, is there a more subtle honey to use in order to enhance the fruit flavors rising to the top of the flavor profile?

So this would more be considered flavoring, not back sweetening? If so, I would assume to do this before I do any back sweetening, to ensure the flavor profile isn't severely impacted?

As I am getting ready to bottle my first batch, I have a few questions on the process. First, concerning the bottles, do you just wash and use sanitizer OR do you sanitize in the dish washer (with a sanitize cycle) and then chemical sanitize before filling? In regard to mead prep for bottling...

I'm not using juice. I'm going to place the cut up apples into a food safe bag and allow it to sit in the mead.

So I'm getting ready to bottle my first batch of mead this weekend. I'm working through my next batch recipe and want to back sweeten with some honeycrisp apples. I understand HOW to do it, my question is, "How long does this type of back sweetening typically take?". I know it will be to my...

I agree. I was going to let it sit for at least a week more before bottling anyway, so I'll do some SG checks during this time. Thanks.

Yes, 24 hours had passed before addition of the honey.

Ok, so I added the potassium sorbate yesterday and back sweetened with honey today. I've got it at my desired sweetness for now. I've placed it back in my basement to sit for a couple of days so I can be sure I added enough sorbate to stun the yeast. I'll let it sit for about another week or...

UPDATE IN COMING: Ok, so I removed the mead from the brewing carboy by bottle wand to the stainless pot. Cleaned & sanitized the carboy and returned the mead from the pot back to the carboy. Added the estimated amount of sodium metabisulfite to it and now I'm going to let it sit for a bit. I...

UPDATE!!!! OK, so I got my bottling materials so I could properly take a sample. I've attached the pictures of the hydrometer reading, but it looks done. I did a taste test and it is drier than I prefer, so I will probably back sweeten it when it is ready. Judging by my reading, I don't...