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It has been 6 months, and I have decided to give my mead a taste. It is a mead and cider mix. I smell the alcohol, but after tasting it, it tastes musky. Any thoughts?

I did this recipe. 16 lbs of Honey 5 gallons of spring water 7 teaspoons of yeast nutrient 7 teaspoons of yeast energizer 2 packets of Lalvin 71b-1122 yeast 1 LB White Sugar 1/2 LB Brown Sugar 30 Raisins Just to let you know, it is getting to start to taste like liquor lol.

Doesn't sink to the bottom, but is just below the surface. In water I get 1 and in my beer 1.023. So looks like it is working.

Just to answer multiple questions. A) Tastes Amazing, it was my first time brewing beer, my last batch I made was mead, and it still fermenting, almost at 30 proof! =) B) I used corn sugar to prime and 5oz for the five gallons I made, 1 oz per gallon. C) It stayed at 1.023 for 3 days...

Would opening them regularly to release pressure help?

So I have made a porter, it took 9 days to ferment. I say 9 because after day 7 it was reading at a constant FG of 1.023. Now I added my priming sugar two days ago, and put them into bottles. Two are not traditional growlers, and the rest are these. Non-Traditional Growler- Link Traditional...

What happens if the hydrometer completely sinks. What do you do for reading and what does it mean?

So, I mean if I add too much sugar it will just stall fermentation. Do I start at 1.30 for gravity and gradually add in more sugar to the batch until it stops and assume it is then at its alcohol tolerance? That is something I have never understood is how to measure your OG Versus FG, if you...

So, I have been told that if I want to build a mead with heavy and copious amounts of sugar to boost alcohol levels, to add it in gradually. That is all fine, and I have been doing that, but curious. How do I set up to measure what the final gravity versus original gravity is? How can you...

Thanks everyone! Yes I am not talking about distillation of the beverage but more of a wine. Actually I think in its earliest forms, Brandy was not distilled. Will champagne yeast yield a 40 proof wine?

Has anyone here made brandy? What are your recommendations for yeast and recipes?

Thanks alot, I have done the following. Built a Yeast starter, a gallon. It was buzzing happily on its own, and degassed the mead and pitched the starter yeast in after 14 hours of the starter running on its own. Seems to be adjusting well to the existing batch, and I see it starting back up...

Thanks for the advice, I thought as muchmyself but was hoping that just priming sugar would do. Is it possible to give your yeast too much nutrient? Or will they just eat it up normally. Also another thing, there is a carbonated taste to it when I sip it. But my one gallon jug has no such...

So, I have made a 7 gallon batch of mead. Now, the problem is that the alch content of the mead when it was completed was only about 6%abv, very very low. I realized it may have been due to a couple of things. A) Hurricane Sandy getting my house below 30 degrees when I lost complete...