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Ok but I was told that you should do it gently or it will turn the alcohol into vinegar? And to only do it for the first 2-3 days teice a day. And someone else is saying to use a wine drill but wouldn’t that be only usefull for right before adding the yeast in the first place?

Thank you

What does it mean to aerate? Does it mean to open the container or to stir? If it’s stir then how gently? I’m following a mead recipe and it calls for aeration

Curious of calories in mead that is made with 15 lbs honey for 5 gallons total batch. So how much calories would be in a cup? Or any measurement for that matter?

Hello all, When do I add the campden tablets to my newly racked mead of 5 gallons. I also have potassium sorbate but I think I’m supposed to add it when I bottle it. I also have clarification liquids called super-kleer kc finings. So when do I add the 3 of these items? Campden first, then...

I will leave it for a month in primary then, but it’s at 12 percent ABV now. I feel like it can’t really improve anymore and I see no more bubbles in airlock at all anymore. Wouldn’t it make more sense to just rack it and let it age instead of sitting in primary fermentation vessel

I started my second 5 gallon batch of mead with 15 lbs honey in 5 gallons water with champagne yeast and yeast nutrient. The starting gravity is 1.093 as of 7/17/23 and 1.5 weeks later I tested got a current gravity of 0.998. I don’t see any activity going on in air lock anymore after 1.5 weeks...