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Hey Paps, I don't post much but I am very grateful for your recipes and tips. I use your recipe and have tweaked it to my taste (but not much I tell ya) but without your post and guidance, I could not enjoy what I do without your help. Thanks, Mike

Made several batches of this mead and each were outstanding. I haven't followed this thread in quite some time but coming back I can't believe how many people are attempting to bastardize this recipe to something better. It stands alone as written. Execute exactly what it calls for - for small...

For those in the area who are interested in cultivating their own honey stash Check this out - and yes i was a seabee...lol http://burghbees.com/

For anyone who lives in and around the greater Pittsburgh Pa area and interested in our main mead suppliers - bees - and want to learn what Arpolis already knows, here ya go http://burghbees.com/

This is outstanding !!! The mead and the side story with the bees. Thanks for sharing the pics.

I seen this done, the only difference was the fellas who did it actually used melted wax to seal the cut after replacing the top.

Mine turned out fine - Bread yeast finishes = 12% Alc. finished perfectly sweet leaving behind the extra nectar. What yeast did you use?

Wow, Thats gonna hurt going down AND coming out - :D

This is bad ass I was waiting for a good 'nana run thanks AGAIN Yoop :mug:

Boiling honey from what I've reads is only for a more advanced specialized mead recipes. You heat to pasteurized only, and honey has a lot temp for this. Boiling brings out bad flavors from what I've read but actually is done in very specific recipes.

This + The best piece of equipment I ever purchased for myself was a wine vacuum pump from allinonevaccum. For me it really make things easier. Just my opinion but I love mine. :mug:

I had the same light film on some batches and everything turned out fine. There is alot of activity going on in that carboy chemically don't sweat it, It looks fine. If you get tight over it call me over I'll take the first sip from it ;) Seriously, I've seen this and everything turned out...

Made a batch last night and was very surprised how the bread yeast really took off ! I always assumed the "wine yeasts" were predominately better than any bread yeast - boy was I wrong. Is it safe to assume yeasts are all about alcohol tolerance and not so much about how aggressive...

Thank you for that Arp, wasn't sure if you had to wait until the fermentation was done, done ?!? I thought with multiple racking it was considered done. I'm not experienced enough to recognize the need for multiple rackings. Thank you sir for that

Personally sounds delicious and working well. Not sure but if your happy with the flavor and the gravity dropped at least by or close to 0.100 gravity points, would racking on top of sorbate and campden stop it where you like it? I'm a newb but alot of what I read was leaning towards...

For the ignorant mead people newbs (i.e. ME) how much yeast may I ask 1 table spoon ?

I love a good Cyser - and this one has me licking my lips - making a batch tonight. TY for sharing :mug:

I'd like to respond and offer up some advice GV but truth be told, I'm a beginner myself. Have you opened it and at least smelled the must? I personally do not like the "black" cake in the one photo. I have however seen "white" cakes and debris on the bottom of my Cyser and mead which is...

Did you use honey at all in the primary? Was wondering if honey would have made a difference or not.

A source for Buckwheat Honey I found http://www.walmart.com/ip/Raw-Buckwheat-Honey-Y.S.-Organic-Bee-Farms-13.5-oz-Paste/30156214