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Howdy, so I did a small half batch after being inspired by this. Since then I have upgraded to a Guten 40L brewery and kegerator. As such, my Brother in Law has requested a keg for his kegerator. I will let you know how I go, but I can't get malted oats here in Aus, so I just simply went with...

Yeah no stress. An airlock is only like $2 and will save you money on ingredients going bad if you get infections. Just my thoughts.

Is there any way you can get an airlock? Otherwise a bung and some tubing into a glass of sanitiser as a blowoff set-up would best best

Greetings from Australia. I just ordered the ingredients to do this as a 1/2 batch (10L) Would you suggest adding salts to raise the PH of the mash slightly? (Calcium Carbonate)

So just for future reference, yeast will drop out of suspension and the mead may clear right up but there is still plenty of yeast in the clear mead, dormant. When you brew beer, or anything else and want to bottle carbonate, you take your clear, sometimes even cold crashed beer or whatever...

Hello, and great work! Mead's best friend is time. And while Storm The Castle's recipes may be old, they are still damn good. When you say you you bottled one with additional honey, are you certain that fermentation had stopped? Did you kill off the yeast with K-Meta and Sorbates, or did you...

Well there you have it! From now on I will add them together!

That's great advice! So how long do I need to maintain those temps, or do I just aim for em and once I get to them i'm good to go? What's the flavour profiles between the two?

Well that's a win! Maybe next time try stepfeeding the honey in 3 or so batches, to help the yeast acclimatise to the environment. Bakes yeast and high sugar content doesn't go well! Have you tried Joes Ancient Orange Mead as a bakers yeast recipe? It can turn out pretty good

that's a great idea. Mead and time are best friends (generally in general) Like I said, kmeta and sorbate adding together is one of those old wives tales I heard and then just do

I like those clawhammer videos. That's interesting the hop water! Wonder what its like? Please keep us updated!

Smoke like the Vatican. Made me actually giggle.. I have an instant read thermometer for BBQ, what temp do you suggest I go for then? I figured colour is a good indicator because it's like making caramel, but instead of sugar just honey. Temp makes a bit of sense though! Thanks for the...

Thanks for all the feedback! I went with D47 yeast in the end, as I can't get 71B in Aus. We are headed into a COVID lockdown and blackberries are hard to source, so i'm most likely going to have to change to cherry aswell. Will let you know how it goes, and critique my own recipe I guess.

That's very low gravity! Get you around 2% ABV which is not much at all! Not sure if the super low concentration of Sugar is just making it slow for the yeast to get started. The other thing to note, is you should wait 48hrs minimum before repitching yeast. Perhaps by pitching two strains of...

Sounds good. You can pitch straight onto the old yeast, but be mindful of a few things with mead making vs beer. Reusing yeast in mead is less hit and more miss, only because honey doesn't have the same nutrients. You added nutrient which is great. The yeast also get pretty stressed brewing...

Oh also 700g in 5L ain't a huge amount. I went 2kg in 4.5 litres total volume (including honey) so don't be alarmed if it comes out bone dry and ferments pretty quick.

Bubbles are co2 being released during fermentation. If you have a glass demijohn you can see them, and if you put your ear against it can hear it, like soda in a can. I would have added the blueberries in whole, maybe squish them to release juices. Best way is to freeze them, then thaw out and...

I'm not sure what the rules are related to legality but I take it by not really you mean it's frowned upon but not outright illegal. In which case happy to advise. Sanitation is your main key. If you can't get access to acid based sanitiser like starting then you can use a bleach and water...

A couple of questions. You say you added fruit for nutrients at day 20. Did you add nutrients before this? DAP (Diamonium phosphate) or fermaid? Even some boiled bakers yeast. Also is it a 1 litre batch? That's pretty tiny. What size and type of fermenter are you using? How was your...

Also, and I'm not sure if this is an old wives tale but kmeta and sorbate shouldn't be used together at the same time. I'm of the belief that you use kmeta, wait 24 hours then use sorbate.