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This is all news to me so I'm really thankful for all the information! :D

Well... My ADHD kicked in full force and I went ahead and added turbo yeast (made for fermenting down to 20% ABV in 24 hours). The mead jumped down from 1.102 to 1.092 in no time at all but now it hasn't moved from there in several days. Should I just give up, rack it och settle for a 9% mead...

Yeah, I was a bit late to think of making it but as this is a rushed thing I have to settle for non perfect. Next time I'll try to have the next batch going a year in advance.

30270 + 5 = 30275

1080+ 3 gallons Renaissance Fair sweet mead =1083

I'm far to pressured for time to worry about characteristics :D As long as it's drinkable by late July (viking reenactment coming up) I'll be a happy camper!

If I wanted to speed up the fermentation, could I make another stater with a more aggressive yeast and pitch that into first fermentation?

I updated the OP with more info! :) Read Edit 2.

Hi! I'm on my first batch of mead and I think I've made a mistake 'cuz my fermentation has been stuck at 1.108 for a week or so. But let's go through the essentials first: OG: 1.160 Yeast: Mangrove Jack's M05 Nutrient: Fermaid O Honey (Gave SG: 1.152) Table sugar (To boost it up to 1.160)...

Yeah, that seems to be the best method. It's just to bad it's so hard to trust the numbers. I like math and gets upset by numbers turning out to be incorrect :@

Yeah, that seems to be the best method. It's just to bad it's so hard to trust the numbers. I like math and gets upset by numbers turning out to be incorrect :@

Yeah, and that's what's bothering me. A missprint, perhaps? A secret mead method I don't know about? Voodoo?

Hi! I found a recipe called Renaissance Fair Sweet Mead in the book True Brews and it states: Target OG: 1.140 - 1.145 Target FG: 1.020 - 1.025 Target ABV: 19% I can't really get my head around this. The listed OG and FG doesn't give 19% ABV. It also calls for "sweet mead yeast"...

Seems like all that "teaching swedes to speak English from the age of eight" had the desired effect then! :D

Yeah, I'm kind of worried about that but I won't be botteling for a while so it has a chance to ferment out if it hasn't done so. I really don't want a handfull of bottle bombs sitting in my kitchen!

I bumped it up to SG 1.090 with brown sugar, used a yeast with an attenuation of <75% and it fermented down roughly 75% at 21°C to 1.020 (ABV 9.1%). :)

Thank you for the answers! It fermented out at 1.020 (the passion fruit taste has already begun to disappeare) and I've moved it to secondary to age on some oak cubes to balance out the sweetness. A winning strategy?

Hey guys, I'm from Sweden so I appologize for any and all spelling errors. I'm kind of new to making cider (I've got my third batch going right now) and I've come across something I was wondering about. But first - the recipie: 9 litres (2.3 gallons) of apple juice (not from concentrate) 810...