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Well hell, I came down with a gnarly flu, and there is a gallon I'm supposed to rack. I have only a siphon hose and my infected mouth to rack with. Any suggestions for a safe racking? At the moment I'm planning on not touching anything till I'm better.

I'm scaling up a recipe to 3 gallons, and plan to use white labs San Diego high gravity yeast (liquid pack) to try it out. Now the packages asks for gravity over 1.070 suggesting starter. I'm planning just over 3lbs per gallon honey @ 10 lbs per 3 gallon. Which gives me a Rough estimate at 1.1...

Hey there to all! So I'm wondering out loud if there is any of you mead makers are local to San Diego, Ca? I'm looking to network to hopefully meet and greet! Ultimately I'm looking to build a friendship in the mead making, someone to bounce ideas back and forth and lend a hand in identifying...

Hello I tried a recipe inspired by Joe's recently. I used bread yeast available to me called Bob's Mill and when I was finished I put the bag in a mason jar in the freezer. Should I thaw in the open air or fridge first then open air. From what I read I decided I should freeze for keep but not...

So today I mixed up a couple recipes for experience! These should be much more bearable for you to read lol Recipe one will be a simple bochet style melomel: One gallon of water Found some delicious avocado honey local to Valley center, CA about 45 min from me at a farmers market in town...

So the fourth recipe I intend upon mixing is a basic braggot. Outlined in how to make mead like a viking by Jereme Zimmerman, the recipe is as follows for a 5 gallon batch: 1.5 gallons of water 6 lbs Amber dry malt extract 2 lbs pale dry extract 6-12 ounces Cascade, US Fuggle and Strachan...

So I started a new mix yesterday! It came from "How to Make Mead like a Viking" Jereme Zimmerman, and is written as "inspired by Joes Ancient Orange Mead". He calls it Skald's Verse Bringer Spiced Orange Mead! varies only by a couple spices. I don't have it immediately in front of me, so I'll...

First let me thank everyone who responded, you guys are rad. So yesterday I got 2 packets of k1v1116, Monday night the show mead took a bad smell but still tasted sweet stopped agitating and covered, now upon chatting with guy at the shop we decided I may be able to save it with pasteurization...

So I have decide to start learning to brew mead. My mother had purchased me "how to make mead like a viking, Jereme Zimmerman" for Christmas and now I want to make it a hobby. For the purposes of "starting from the bottom" and to learn traditional technique, I'm learning the wild ferment first...