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1 gallon of traditional clover-honey mead 811.5 + 1= 812.5

Here's my first mead/melomel started 9/17/13. Ingredients: 3.5lbs North Dakota/South Dakota clover honey ~1 Gallon tap water 1 Whole clove Zest of one whole orange Meat of one orange, excluding most of white pith 25 raisins 5 grams of Lalvin EC-1118 Starting gravity of 1.120

Hi all, As I was cleaning the kitchen up a bit yesterday I was putting away our Italian cream soda flavorings (Torani brand I think) and wondered if anyone here has tried adding a different flavor to the cider with these? They're sugar-free except for the non-fermentable sucralose.

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Wow man, give it a chance! Welcome! I'm new too, and a little patience goes a long way! I haven't heard of that kit, but I just got started making cider myself. Any idea on what temp the brew belt keeps your bucket at in the garage? What kind of yeast did you use and what are the ingredients...

I used the pop bottle technique and decided they needed maybe one more night to carb. The next night though I didn't have time to try my hand at pasteurizing, so I stuck my few bottles in the fridge to halt the fermentation.

Hi all, I've got a strawberry/apple cider bottled up that was in my fridge until I could try stove-top pasteurizing tonight. I got my water up to about 130*F and I put my bottles in so they would come up to temp some until reaching 190*F like the sticky says. Once they got a little warm and the...

I haven't gotten any experience with brewing with agave, but I'd say just try it out on a small batch and let us know how it turns out...good, bad, or otherwise!