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So, I read somewhere that someone makes the BOMM mead per the recipe, but they reuse the yeast cake because they find the yeast to be expensive. I have to order it, so I do to. Prohibitively so. I think I read that they just siphon off their mead, dump all new ingredients in, and let it do it's...

I'm hoping somebody can point me in the right direction here. I only do 1 gallon batches, and I would really like to be able to do 4 at a time. Is there a mini fridge out there that can handle that? Pictures and links would be fantastic. I just plan on controlling it with an inkbird. Thanks up...

I just have a couple of questions before I start my first JOAM next week. First, what kind of water should I use? My local tap water is extremely hard. Our Wal-Mart has a few different Kinds of water in sealed gallons. Secondly, will this recipe even work with temps steady in the 60's? Like...