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So I'm almost 7 months late checking in on this. Just curious how everybody made out. In January 2015, thanks to a cracked chimney and 100 year old house we lost everything, including many gallons of mead, and almost all of my brewing equipment/supplies. The rebuild took just over a year, and...

Great prizes....hoping I get lucky on one this year

Raisins would work, put some in a cup of boiling water with a plain black tea bag if you have it, let it steep for an hour (this will make a real strong tea as well as give it time to cool down) and add that, your yeast will very much like it. If you have some regular bread yeast mix with some...

a picture AND video ....and y'all were busting on a guy for using cheap buckets for fermenting, this takes it to a whole new level edit: and whilke I am all for innovation and new tricks/gadgets, there is a reason plastic buckets are not rated for high temps, such as the acetol they likely...

I made tropical melomel with pineapple, coconuts, mango and orange blossom honey, the mango comes through and even though it was great tasting fresh ripe mango, in the end product I wished I had used less. even the minimal fermenting in secondary changed the flavor a little, made it taste almost...

You can kind of go any direction you want, it'd definitely fall into the open mead category at mazer cup.... mead, melomel, metheglin, braggot, cyser, it's yours, pick the one you like the best

Tea is a nice addition to meads for a couple of reasons. First on a larger scale you can use it to infuse a specific flavor to make a tea metheglin. Second on the smaller scale like mentioned above is the tannic properties. Tannins added to any mead or wine have a lot of benefits...

Dutch gold honey is good, their "organic honey" is imported from Brazil, and their "Bakers special" is a blend of wildflower and others honeys that they don't specify. I suspect it's the bottom of the barrels of all of the other varieties mixed together so it varies, that may be why they arent...

Here y'all go, after a 15-20 second search on google.....affordable food grade hdpe 2 pails... 6 gallon $6.18 5 gallon $4.28 (shh don't tell anyone you're splitting batches) 3.5 gallon $3.54 (for the closet batch splitters that don't like excessive headspace) Lids $1.55 For the OP, if you're...

If you were adding the last of the nutrients you're probably around the 1/3 sugar break so your fermentation is probably at it's most active, lot's of co2 coming off of it, making it pretty fizzy, if you had just added the nutrients that will increase it because of increased nucleation...

Considering you started with a yeast that can tolerate 18%+ you can take your original gravity and figure out how much more honey you need to add to make up the difference in abv, the 1118 should have no trouble taking it dry. really need a little more info, like original recipe, OG and all that

I don't really have a set timeframe, every brew acts differently. Aging does a lot of different things for cider/apfelwine/mead. It gives it time to clear completely, the alcohol mellows out so it's not as "hot", the underlying flavors that sometimes seem to be lost right after fermentation...

that sounds like a decent recipe with good progress, I am a creature of habit, so even on my ciders/apfelwines once fermentation stops (based off hydrometer readings) I still rack into a secondary for some bulk aging before bottling

Looks great, I've always used carboys for melomels, just because I don't have any buckets. I use an autosiphon and rarely ever have any issues with cloggage or even getting the broken down fruit out, usually a few good shakes over a fine strainer and it all comes out, then I let it drain and use...

must have quite a facitily or processing set up to drive enough moisture out of it to gain 10 pounds in a 5 gallon volume. think I'll stick with my 12-17% moisture 60lb/5 gallon stuff :)

Dutch gold sells 60 pound buckets of wildflower for $114 ($1.90/lb), Orange blossom for $124 ($2.06/lb), and if you don't mind a mix of stuff their "bakers special" (wildflower and the left over of a little bit of all of their varieties) which would probably be ok for melomels/metheglins with...

I'm not sure how skewed it would be since reducing the water will concentrate the alcohol by volume it is also going to concentrate the amount of sugar and other things so I'd think the hydrometer reading will be higher after it's gone through the process

I'm right there with you on the no heat method. I only included a large pot on my list incase he went with a carboy for a primary over a bucket, it makes it easier to stir/wisk the crap out of it and then funnel it into the carboy, otherwise he has to shake the crap out of it, i prefer stirring...

you started with an OG of 1.075, which is pretty low anyway, really only a 9% potential to begin with so even the D47 could have taken that pretty well dry. the 1116 almost definitely will, you can still backsweeten when all is said and done to make it a semi-sweet. you will just have to cold...

thats like 1200 pounds (300-400 gallons of mead) of raw honey....any one of us would give up an arm and probably a leg too for a find like that, especially free. matrix seemed to cover the list of everything you'll need in time. Minimally for equipment you could get away with for your first...