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WOW, thanks, Medsen! I really appreciate the info you have given me. I am most pleased in your description of why the yeast are able to live! I am a nerd for all things, especially biology! I will refrain from the stirring of the sludge from now on. You are correct that I usually only get a...

I put a little over a half gallon of honey in a gallon jar. Then I add about four cups crushed fruit. Then I add the yeast/water/stuff mixture which has about a cup and a half of water. I put my air lock on top and wait a few days and watch the liquid form between the fruit and honey. After...

Mainly I was interested if there were any differences in alcohol content or clarity issues for not using water. I have been making it this way for six years. I like it. :)

Actually, this isn't a cyser or pyment. I use only the water needed for the yeast or the juice from some fruit I put in (~1lb of crushed fruit). It is quite interesting to watch a bottle full of honey change to a bottle full of mead.

Thanks Everyone!

I have tried to make Jack, but the amount of liquid not frozen is negligible. Is this because of my super low h2o to honey ratio?

Honey and/or juice. I mean the yeast is like a cup of h2o. I only brew by the gallon too.

I usually use no water in my brews, except I use crushed fruit a lot. Just wondering if the only difference is the sweetness?

I dont know, as I am searching for maple info myself. But it sounds yummy. I am getting ready to do a vanilla, Ginger, and nutmeg mead, but peaches sound good!

Hello! I am a small time maker of different meads--mainly sack meads, some cysers and melomels. I am going to try a midus and a metheglin this month. Love doing this, even though I don't drink much! Have made two double chocolate stouts and many, many gallons of apple cider. Looking forward...