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Can you pasteurize mead to get both bottle carbed and sweet? If you can do it with cider, don't see why one can't with mead.

I would suggest proceeding with step #1. Cooking/boiling fruit tends to alter the taste and aroma, in my opinion. In your case, just rack the beer onto the fruit puree 24hr after adding the tablets.

If you have a refractometer or are willing to buy one, you can use a drop or two of liquid to get a reading on specific gravity

Hi Bill, A couple of thoughts for you... I would move your mead into a smaller carbory(s), if possible. With that amount of headspace you run the risk of oxidation. With a sg of 0.996, I doubt fermentation restarted. Did you de-gas during the initial fermentation? If not, that is...

That sure does look interesting. What's your recipe? Does it smell at all? Lecithin is essentially phospholipids, so would l imagine that is what you're seeing there... When you rack, I would do your best to leave that behind.

It's going to surprise you. I recently did a gallon with us-05. It'll drop out and clear up and look like a normal mead.

Did you use pectic enzyme? I think peaches are notorious for leaving a pectic haze. If you have the means, you could also try cold crashing to knock the peach down.

What'd you end up doing? How'd it turn out?

Do you BIAB? Does the flour get through the fabric and into the wort?

Yeah, I know it's still a bit high. I figured after one week it was still fermenting. I took a sample again today and it was still 1.022. I pitched yeast again to see if I could try and get it down a little further. I mashed at 152 for 75 minutes.

Yeah, that's what I was planning on doing. I was going to do a batch with orange blossom, wildflower, and clover on their own. Depending on whichever one I like best, I was then going to do some yeast experiments.

Thanks for the quick reply. Oh wow, I didn't even think about seasonal variety. That's interesting. I think I'll definitely look into that at some point in the future. Could you go into a little more detail on this? I'm not quite following. Are you referring to cultivating wild...

Hello! I want to get a better understanding of how different honey varietals contribute flavor to mead. Would it be worth it to make three or four 1 gallon batches of mead with a different type of honey in each one? I would use the same yeast and aim for the same starting SG. My plan would...

I was finally able to take a reading after a busy week. Hydrometer says 1.022 but still no krausen production. Not sure why. There was a decent amount of starsan bubbles left in the carboy when I put the wort in it. Could that have anything to do with it?

Here it is about 3 days after brewing. The trub has settled down a bit. Fermentation seems to be going along nicely. I'll begin to take some samples in about three weeks. Thanks to everyone for the tidbits of advice.

I'm not worried about it impacting the beer other than it absorbing that precious liquid. I suppose I'm just greedy.

Okay, great. I usually get it double crushed, but the shop was super busy and only had one guy working everything, so I felt bad tying up more of his time. I suppose it does make that much of a difference.

Hello everyone, I brewed for the first time over the weekend in about 10 months. I ended up with a large amount of trub (~1 gallon's worth). I used a wilserbrewer grain bag and hop bag. I even put the hop bag over the tube from the ball valve to try and filter it again on is way to the...

How long will this sale be happening?

Would be neat to somehow combine 'eye' and 'I' for IPA... Rye Red Eye.P.A.