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I've been making this for almost a year now, I dont know how long this ferment could last. Bubbler is barely active, that's the only way I can gauge it at the mo aside from possibly using a gravity meter. I think I might well be drinking it pretty quick though... and half is for my mate who...

If I add a further 1/2 teaspoon of potassium sorbate and a 1/4 teaspoon of potassium metabisulfate would this stop the fermentation? There is very little movement coming from the bubbler. I'm not sure what is actually happening at this point... I'm tempted to try the above and then just bottle...

Would a steel coat hanger do? 🤣

Okay so I have checked the mead an hour after back sweetening... was planning on bottling tomorrow but the bubbler is going all of a sudden. And the honey seems to have settled at the bottom of the demijon... ****. I think I've started fermentation again. It's a 20 litre demijon so I'm not sure...

Thanks to Toxxyc for that last response, just read that today. That process seems way above and beyond what I've done, however after almost a year of developing this mead I'm relatively happy with the results. So last time I said the mead tasted quite weak, was very much carbonated and not...

My GOD. I've been living a LIE. I'm genuinely disheartened by this information. With that in mind I am trying to emulate a mesd that isnt really a mead at all, impossible standards... I'll consider that and enjoy my finished product for what it is

I will definitely consider doing exactly that. I have sone smaller demijohn as well, 5 litres or so. Is it worth bulk aging vs bottling? I may well bottle half (a friend invested in some so 5 bottles each approx) and then bulk age after adding cubes for 2 minths

Honestly we're all binge drinkers in the UK, I don't think shelf life will be an issue. Sad but true 😅 thanks for all that. Hopefully will be able to bottle a couple with just backsweetening by friday when I have friends around, then leave the rest in with some cubes.

Okay great. I've added the potassium sorbate but, didn't realise I needed the metabisulfate too. I'll order that now. Or is it worth the risk? I've also realised I have no NoRinze powder left... is it safe to put the honey I intend to use into a non sanitised jug for easy transferring? And do...

One last question, I bought 100g of potassium sorbate to stabilise the mead. Is this all I will need, or a combo of a few things?

Okay I'm gonna risk it and just go with those. There are various different types to go with, bourbon and sherry for instance but I drink neither of those so, just gonna go with those bourbon ones and hope for the best. I think that's all I need right now, your advice has been invaluable. Thank...

https://www.amazon.co.uk/dp/B08HMPYD9N/ref=cm_sw_r_cp_apa_i_kWgJFb864ZGE0 This is the only other option I can find for cubes but no mention of toast gradient. Is toast gradient a phrase? I feel like it could be in this context.

So about a cup if I was to backsweeten with honey alone? I've looked for xoakers but, short of importing and spending a lot of money I'm again left high and dry... chips seem to be my only option. Maybe if I left them on for a week or so? However I'm also having an issue with weighing them down...

I've checked pricing for oak cubes and it's all well and good for U.S citizens, about 7.99 for a 4oz bag! But if I were to buy the same in the U.K, imported from America, it will cost me £40 including postage 😅 will it be worth that price? I can get oak chips a bit cheaper I think but, not sure...

Alright that's some great advice. When you say 5 points of sugar, how does that translate into raw honey? About a half cup? I should imagine they're maybe one in the same but I'm not 100 percent sure. It's about 5 gallons anyway so, I would hope that'll be okay. Regarding the oak cubes, I've...

In your experience, what amount of honey should I use to backsweeten the mead? And this may be a silly question but, looking at guides online many people would advocate maybe 0.25 of an ounce of oak cubes per gallon (About 35g for 20 litres) for maybe a week or two. I'm using a large glass...

Unfortunately I didn't measure specific gravity beforehand, didn't do my research correctly and thought I could just do so after the fact... I will have to invest in some gear for my next brew. This is the honey I used...

Hi everyone, I've just tasted my first ever batch of mead (brewed 20 litres using approx 6KG of honey and Lalvin D47 Champagne Yeast, tasted st 3 months ferment) and it rather disappointingly tastes like white wine... it seemed to be carbonated at first, but after settling it no longer is. I...

Thanks for such a concise and informative response! Definitely going to need to get a Hydrometer. And thanks Mtrhdltd for the advice, I might well leave it another month just to be sure... just in time for Christmas 😉

Thanks ! That's some great advice, and you've instilled (distilled??) Some confidence in me on the look of the mead. I'll be sure to get a hydrometer soon, although I didnt take a reading of OG so how would I be able to measure sugar in the mead? Is this just effectively measuring the presence...