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I understand finding total acid of a mead by color point titration is not accurate, however, I am unsure as to whether this is only a problem for must or if the problem occurs after honey has fermented. I have a one year old mead that would benefit from an acid blend addition. When I titrate...

OK folks, I have read a bunch about this, however, I want to make sure of the steps. I have a mead that I have racked twice into glass carboys and is now 5 months old. It has fermented dry 0.996. Here is my plan. Thief out some mead and dissolve 1/4 tsp k meta. Gently stir in carboy...

Up until now I have only made traditional. I was given a quantity of late harvest reisling juice and have decided to make 50 liters of white payment. My biggest question is should I treat this the same as my traditional and be stirring it twice a day or does the grape aspect lessen that need...

Hello everyone. I was looking for some different honeys available in Ontario. I am currently fermenting only raw unpasteurized honeys from the Niagara region and would like to find some more interesting honeys from other regions. So far I have used: Charlie Bee (from Beamsville) wildflower...