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I made a pretty big mistake of using potassium metabisulphite in my bottled mead without fully understanding the beast. I have seen several recommendations to sulfite the finished wine because it prevents oxygen from binding and tainting the taste, so the way I went about doing this was adding...

I'm bottling my first mead after three very long months in the secondary and I have a carbing question. I'm kind of turned off to carbing right now since I tried carbing my apfelwein and either I used too weak a measurement or else the yeast was too pooped because all I have in the carbed...

I made my first batch of apfelwein a little over two months ago and it came out great. I split the five gallons in half so that I could have a few bottles of wine ready to go and a primed batch capped in beer/sparkling cider bottles. The sparkling apfelwein is nowhere near ready to sparkle, but...

I have a traditional mead in secondary fermentation right now via a plastic better bottle. It's not topped off to the neck but rather just above the... "shoulder" I guess, of the bottle. Anyway there's something almost hairy above the mead, inside the carboy. Here's a picture. I did have...

So I've got my eye on a brouchet/mediaeval burnt mead for my next concoction but I had heard something strange the other day at my LHBS. The guy said he caramelizes his honey when he backsweetens because it changes the simple sugar into a complex sugar, which the yeast disagrees with. Obviously...

Alright, I've done about a half hour of searching and now I'm giving up to ask. I was once linked from a random (I'd assume mead) post to the wiki page of a German bread made specifically from the sediment/yeast cake of homebrew, historically served with a spread of lard and onions (I know, that...

...And some general troubleshooting. As a preface, this will be my first upcoming mead and for it I chose a traditional mead recipe. About 10 1/2 pounds of clover honey + water filling to 3 gallons, Irish moss*, acid blend added at the start*, champagne AND wine yeast*. *Added by the...