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If they have the chemical in them to help prevent oxidization, will that help? Avoiding oxidization is a big part of why we bottled this stuff when we did--we were under the impression that letting it sit in carboys is not ideal. Now, my other stuff has been left in carboys honestly out of...

Good to know for future. The mead isn't really "drinkable" right now, it needs to age...a lot more. It's not awful, but between drinking and tossing...well... Will the fizziness die down and the mead age appropriately in any bottles if they survive? And could I get away with pouring it...

Hey all. I don't post much, as I'm new at this and have nothing really to share beyond asking questions. Second ever batch of mead is chilling in carboys. First batch we bottled back in December. It was good and "inert", done fermenting, clear, we added two chemicals to stabilize it, (I don't...

Sorry, then my OG was 1.100. I did go back and test water at that temperature and the hydrometer was actually spot on at 1.00, so 1.100 is about as accurate as I'm gonna get. I haven't tested it yet to see what it's at now. EDIT: I took the SG of it now-- 1.014. Does that mean it's done...

The SG is what the info I've been using refers to as the starting gravity. I take it OG =original and FG=final?

This is only my second batch of mead, the last one was a blueberry cinnamon mead that is now bottled and aging. My friend made a cyser and a pumpkin spice mead, and is now making a cherry melomel. I wanted to make a sweet mead and followed a recipe on stormthecastle, with 3lbs of honey to a...