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You should wait until fermentation is complete before transferring. If you used D47 yeast, you should get down to 1.000.

No, that's natural. Yeast, trub, etc. fall to the bottom when fermentation is over. Take a gravity reading to verify that fermentation is complete.

It's really up to what you prefer. All the times I have made it, I have stabilized it and put it into wine bottles. In this way, it reminds me of a dry white wine with a lemon taste. If you like sparkling mead, you can definitely carb it into beer bottles.

A picture of my Plum Wine.

25,494 + 5 Gallons of Strong Scottish Ale 25,499

+5 gal wheat beer =21,521

Idiot Box

Dead Head

Here's a pic of my Black Currant Mead. It was difficult to show the clarity of this with its deep, dark color.

I am new to kegging. I have a 5lb co2 tank with a single gauge regulator for my 5 gal corny keg. I kegged my first beer with little to no problems and finished it. I put in my next batch into my keg, hooked up the co2, and set it to 12 PSI so it will carb in two weeks. I did a soapy water...

Red

System

Steak Knife

Word

Right On

It's a quick recipe from start to bottling. When I made it, the raisins rose to the top within 24-36 hours. Once that happens, either pasteurize or get them in the fridge because they are well carbonated at that point.

1 gal of Candy Cane Mead 536.81

A picture of my Candy Cane Mead I just bottled. It's pinkish hue dropped out in secondary but retained a strong peppermint aroma. I'll wait til December to open up a bottle.

Sima is such a great drink and a nice change of pace from meadmaking. I made a batch of this last year and it tasted like a sweeter version of Sprite. Very refreshing!

Bad Luck