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I recommend using a brew bag for fruit additions. I find the clean-up way easier & less gunk in the hose when racking & they reduce racking losses. Also, if you didn't know already, steer clear of using purees in mead. They tend to make the clearing stage take forever. Stick with cut, frozen...

Having worked with peaches in past recipes, I have learned peaches are light in flavor contributed & can easily take 6 lbs/gallon to achieve a strong peach flavor, more if you're anything like me. However, 30 lbs of peaches takes up considerable room in any fermentor, which should be taken...

If it's still moving, it's still fermenting. I would highly recommend waiting until it stops moving completely. No need to rush it. Bottle bombs are no joke & can cause serious injuries to you, your family & even family pets. I hope this helps you. Happy meading 😎

https://morewinemaking.com/products/campden-tablets-sodium-metabisulphite-25.html

When you say cinnamon honey.....can you describe that a little better, please? Varietal honey is usually taken from a source. Are you saying that this is honey has been flavored with cinnamon already?

Correct

These should both be used on conjunction with each other. Potassium metabisulfite is one of the most important winemaking compounds. It is an antioxidant and bactericide that releases sulfur dioxide into wine must. Use 1/4 teaspoon per five gallons to add 50 ppm. Potassium sorbate, aka...

Not totally sure this counts, but I got some more honey today.......not that I need it, mind you🤣🤣 Pic 2 is the ever-growing honey shelves😂

Last mead I made was strawberry/ Raspberry/ Rose Hip/ Vanilla

That's s awesome. Thank you. One of my chocolate/ cherry/ vanilla/ pomegranate bottles is aside as well.

Adding honey raw is totally fine. No need to add any heat, unless it's crystallized. Then, warm water bath until smooth again is fine. As long as you sanitized it before you put it in, then yes, fine to leave it in your fermentor. I hope this helps you. Happy meading 😎

All of this^^^^^^

Lastest brew is a strawberry/ Raspberry/ Rose Hip/ Vanilla mead. Thank you for your generosity.

Me either

I doubt the minimal sediment @ the bottom would be enough to throw those kinds of off flavors, but there's nothing wrong with throwing a little caution to the wind & racking how you described it before pitch. Back to the Fermaid K, I'm not sure of exactly how much DAP is in there, but you...

Sweet deal! I'm pretty sure that has something to do with fermenting the seeds. I dumped a whole batch ( Eight gallons, right down the crapper😖😫), that had a lot of strawberries in it.....time got away from me & they were left in primary about a week & 1/2 longer than I normally would have...

It sounds like a solid plan moving forward. Don't forget that Fermaid K already has DAP in it. (Not sure if you calculated for that). Where you're not fermenting on the fruit itself, you shouldn't pick up any of that plasticky/band-aid taste from the strawberries. If it were my batch, I would...

That's awesome! I'm glad it turned out well for you. I, too started making mead in 2020, right in the middle of the pandemic & never looked back. 😁😎 Cheers 🍻🍷

Not totally sure if this will help you, but I found another mead builder that does have the option for metric/imperial. https://meadtools.com/ I hope this helps you. Happy meading 😎

Did you buy this from a trusted source? Somewhere that you've gotten honey from before? I've gotten honey with a thin coat of foam on it before, but never the thick stuff you described. Weird🤔