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So using this batch builder BatchBuildr - MeadMakr a 3 gallon batch calls for 11 lb of honey to yield a 14% abv (which is to tolerance of the yeast I'd be using.) Using this conversion honey to sugar conversion .76 lb of sugar to 1 lb of honey, assuming I up the honey to 5lb (roughly half the...

I want to get into fractional freezing and I am looking for a cheap deep freezer that would fit a 5 gallon bucket Thanks!

My goal with this cyser is to not have to backsweeten and get something fairly drinkable quickly. My idea was for 1 gallon using 1 packet of 71b yeast 3 lb orange blossom honey (I have a lot of it) 2 lb brown sugar 64 oz apple juice no preservatives (this contains roughly 240 g of sugar) Top up...

Using rc212 or 71b what do you think?

I'm getting a free gallon fermenter (glass honey jar for honey I'm using in a melomel lol) what are some of the best sweet traditionals that can finish within 4-8 weeks and be drinkable? Kinda looking for something bottlable after primary but open to secondary to add some flavors like mulling...

I guess it posted 2x when I was in the middle of typing lol

For the melomel I want to make, I was considering rc212 and backsweetening after stabilizing with Hampden tablets and For my current batch I am considering rc212 yeast and back sweetening after stabilization with campden tablets and potassium sorbate fermenting until it's completely dry...

It was EC-118 yeast

I posted a recipe I adapted to a melomel recipe, and using a batch maker as per a reccomendation I updated the recipe for 4 gallons 12.2 lb honey for primary (orange blossom) 32 oz for backsweetening 7.6 g fermaid k 14.4 g fermaid o to initial must and another 14.4 g after 48 hours Goferm to...

It didn't have much honey taste and gave rubbing alcohol vibes. I'd prefer a higher abv but with some residual sweetness. It also sat on lees for a while which I just let go because of my crappy racking job. It did clear out though. I want to add lemon juice to the melomel I'm making, but I'm...

I'm a beginner/novice mead brewer. I have just one batch under my belt and I hated how it turned out, but I'm looking for a way to control that. From a lot of research I've found things on ph and SO2 balance. How much does this really matter? Is it worth investing in test strips and such?

Tried to make a traditional mead and it turned out really bad so my searches led to here trying to find a better technique

This is the coolest thing I ever saw!!!!!

I brewed once before but I really didn't like how it turned out. I really wanna try again with a blueberry melomel please judge my adapted recipe for 4 gallons: 3.2 gal water 9.5 pounds orange blossom honey in the must 5 lb for backsweetening after stabilization with potassium sorbate (total...