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I just started the Keto diet, and, unfortunately, sugar, honey, and ethanol are all on the forbidden list. Obviously, this has implications for mead. On the one hand, this will make aging my mead a lot easier. On the other, I guess I won't be able to enjoy it until I'm back to my target...

It's awesome! It's the highest rated tv show in the history of the Imdb. Once you see it, you can't get it out of your mind. :drunk:

I've started three separate batches of M5 fermenting using TOSNA protocol. One at low nitrogen, one at medium nitrogen, and one at high nitrogen. Early indications from an earlier batch are that it likely will be, at minimum, a high nitrogen yeast, but I'll update later when the final results...

The common wisdom seems to be that this is a fools errand, and that you'll likely undershoot or overshoot your target. But it got me thinking... Perhaps if you aim high enough, such that you're more or less guaranteed to overshoot your target FG, and you have a second batch of the same mead...

I dried out the yeast cake (including trub and all) on parchment paper just by spreading it out and letting it air dry, mainly as an experiment to see whether I could later re-animate it and use it to ferment. The answer to that seems to be a resounding "Yes!". I didn't have a clue as to how...

I experimented a bit with slow pasteurizing. I say slow because it takes some time on the stove to bring a gallon of mead up to 160F. After doing that, I capped it and let it sit at room temperature to cool off. Unfortunately, it didn't clear, even after subsequently cold crashing it, so I...

For instance, it's advised to have at least 300ppm postassium in mead. Now, if mead were pure water, this would be easy to understand, but instead, mead has a higher density. Ultimately, there are two possible ways to interpret the term "ppm": mass/volume or mass/mass, as explained here...

I'm having trouble locating a consistent answer to what N should be in the following statement: "1 gram of Fermaid-O provides N ppm YAN per liter." One source says N would be 50 ppm. Another says 30 ppm. Yet another says 10 ppm. What is the correct answer?

Earlier in the year I did a 1 gallon BOMM but using M5 yeast, and it turned out extremely well using the nutrient amounts from the loveofroses' BOMM recipe. Now I'm nearing the end of primary fermentation on a 5 gallon mead using M5 yeast, but it's turning out that the nutrient requirements are...

Now that I've upscaled to doing 5 gallon batches of mead, a lot more fruit flies have taken interest. I'm thinking that maybe bubbling a blow-off tube through apple cider vinegar might be a good way to attract the fruit flies to their doom? Anyone found a better way?

I thought that by now I had enough experience that it woldn't happen, but it did. I was degassing a 5 gallon mead with a power drill in a 6.5 gallon Big Mouth Bubbler, and it triggered a volcanic mead eruption which dumped half a gallon of sticky mead must onto the floor. I suppose I could use...

I believe the answer may be to age before backsweetening, because surely there is little to no chance of restarting fermentation if backsweetening is done after aging. So, the sequencing I'm leaning towards is: 1. nominal finish to primary fermentation. 2. Rack to secondary after first adding...

https://www.amazon.com/Simi-Valley-Home-Brew-F9-GLEI-XXVC/dp/B00FJIKOJK/ref=sr_1_3?keywords=malic+acid+brewing&qid=1557766779&s=gateway&sr=8-3 I was reading about how it is sometimes used by professional candy makers to punch up the flavor in their candy, and then I thought: well, maybe the...

https://www.delish.com/food-news/a27377185/costco-is-selling-canned-cider/

My hunch is that it's better to age before stabilizing, so that the yeast can do their thing of "cleaning up" the mead unimpeded.

I read that, at least in the past, their lids were rather leaky, defeating and bypassing the airlock. Is that still the case, or has that issue been fixed?

Most of them look severely under-watted. I need one that can heat a 5 gallon carboy from room temp up to around 95F.

Using the TOSNA calculator https://www.meadmakr.com/batch-buildr/ it outputs the following sequencing instructions, which seems backward to me: Fermaid K / Fermaid O / DAP Nutrient Protocol The total amount of Fermaid O, Fermaid K, and DAP that will be added to your must are 1.7g, 1.9g, and...

I now have a number of glass carboys that lack a good enough lid seal to support an airlock. The CO2 fermentation gas simply leaks around the lid seal instead of going through the airlock. So, I'm thinking of making my own custom gaskets to provide an adequate lid seal. I figure that the lid...

I'm seeing some instructions that say to boil bentonite in a pint of water and later add some of the slurry to the must. Other instructions say to mix the bentonite into 140F water. It is, after all, a kind of clay dirt, so I can maybe see why boiling it would be a good idea to perhaps...