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I made an acerglyn mead and had the idea (after fermentation, before racking, and still air locked) to shake it up to de-gas it, stir up the lees, tilt the fermenter and let it settle at a steep angle as to limit unracked waste. Unfortunately, after waiting a week for the Brew to clear as...

I'm looking into distilling some of my wine and Mead, and I'm curious as far as wine goes, if there is a "rule of thumb" ratio of how much methanol there is per liter of wine?

So... in the picture, I have 2 meads started only a day apart using some yeast nutrients. Traditional mead, (just honey water and yest) on the left, and a melomel on the right. Melomel was made by mixing a traditional must with a with enough freshly juiced (mostly) peaches and some plumbs for...

I know that clarity isn't everything, but... I'm puzzled about something. I made Three meads out of the -same honey- relatively at the same time as the label in the picture. The bottle on the far left is a blush pyment, the bottle in the middle is a (metheglin) cyser, and the jug on the right is...

I have 3 meads all 2/3rds of a gallon each, that have gone dryer than I had anticipated, after using yeast nutrient. Since the honey flavor is already there... should I just back sweeten with sugar? On a side note, the 3 meads were: A "control" mead (Wild Flower Honey, Water, Yeast + Nutrient)...

I just relatively started a new brew. Rather simple... 3 quarts RW Knudsen blueberry juice, with enough Wildflower honey straight from my beehive to bring the starting gravity to 1.120. And Lalvin 71b yeast. Has anybody done something similar? And how did it turn out?

Has anyone brewed mead with basil specifically? If so, how did it taste? I had a thought of using basil, thyme and anise as a combination for an italian themed flavor profile.

I've heard in passing, that starting a brew with a high enough gravity to finish sweet is not good for some reason... Is this so?

I have been searching online for any attempts by people to make Mead, using milk before I do it myself. Not the byproduct whey that you get after making cheese... actual whole milk. Couldn't find any instances. Has any one here attempted it? Will the milk go bad due to the temperature, or...

(for those that don't know, bochets used cooked primary componants. In this case, honey.) So I was inspired to do an apple juice bochet, with a few tweaks of my own, after watching the making of a version that uses caramelized apples in primary. Cooked/boiled a pint of honey for 10 or so...

I am thinking of making some mint Mead... and I'm curious as to whether or not I should: 1. Introduce fresh crushed mint into the must before fermentation. 2. Introduce fresh -uncrushed-mint before fermentation, 3. Let the must ferment and then introduce the mint, either crushed or uncrushed...

Hello... first time posting here. Gonna say off the bat, I love sweet wines, so the question is less "how much will make it too sweet?" and more so, "will Lalvin 71B ferment in high gravity musts?" I just got done harvesting honey from my bees, and used it to make a few batches of must with...