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Well, this run just finished a week ago and it is fantastic once again. I am so very happy I found this recipe, and I'll raise a glass to Joe for gifting us with this fine recipe. Skoal!

heh, none taken. I'm just trying to figure out what she's talking about regarding salt, as I've never heard that before, and I'm grasping at straws! :)

Indeed, but search for 'brine' in this article... tbh, I'm still not sure exactly what she means (but I don't want to jack this thread too deeply) https://en.wikipedia.org/wiki/Amyl_alcohol To wit: "The most important is isobutyl carbinol, the chief constituent of fermentation amyl alcohol and...

On another note, I was just talking to an aunt in Denmark, and she mentioned that at some point she adds a tablespoon of salt for 30 minutes before or during bottling (google translation with my family's dialect is not very precise, lol). Now, I've done some research in the past regarding fusel...

Well, making my 3rd batch of it! First batch came out to about 13%, I backed off with the amount of honey in the second batch and that one was 9.5%. I (of course) use only the bread yeast and both times the mead has come out really dry, and was clear after 3 weeks. It worked fast for me both...