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Thought some people might like access to this tool a friend and I created. Forms version: http://gotmead.com/blog/organic-staggered-nutrient-calculator.html Spreadsheet version: http://lejnd.ddns.net/TOSNA Direct Download...

Hey guys, I am hosting a brew meeting for our local brew club next month and the topic is meads. I am the most experienced in the group with meads, I know there is plenty to talk about but I wanted to get some ideas from you guys. What are some questions you'd want answered in a club meet?

Ok so this could be interesting. I have a friend who suggested I bring him some honey and he will cold smoke it with Pecan wood. I'll likely be doing a one gallon batch similar to the latest iteration of the BOMM mead. I am curious if anyone has tried anything similar to this, my only reference...

Ok, this may have been done before, if so I apologize. I was curious about those who have dry hopped meads and what the findings are. Basically which hops did you like the best, what amount of hops per gallon and how long did you let it sit. I know there is no absolute right answer but I was...

Just starting this to log some funk goin on with my pear melomel. Have not yet tasted this and it is about 1 month into ferment, was a very high og brew. Some of the pears that were pressed were a bit bruised and soft to the core so I am kind of expecting an infection. Everything was sulfited...

Ok, this seems to confuse the hell out of me. I get Calculating residual sugar for wines as 1gram sugar/litre is .1% residual sugar correct? How is this done for honey as 1gram of honey is not = to 1 gram of sugar.... Is there an easy trick to do this?

I started this thread due to some discussions on the skeeter pee thread. I will be doing some testing of implementing and mead variation of the skeeter pee lemon wine. There seemed to be some interest in this so anyone else currently making a skeeter mead or planning to please don't e shy :-)

I have an apple peach cider that finished up and was racked about 2 weeks ago now. I used Nottingham on it and it had a pretty noticeable banana ester smell to it. Not repulsive or anything. I haven't tasted it yet. Once I racked off the pulp I only had 2.5-3 gallons left and placed that in a 5...

I'll go first. Plum cider and apple/peach cider. All hand juiced with a kitchen aid type juicer.... Never doing that again....

Alright, I was hoping we (all who are interested) could work together in developing a nice apricot recipe. I have some ideas based on some of Jack Kellers apricot wines and the only Apricot recipe on gotmead. I am looking for something fairly light, not necessarily sweet or at least not very if...

Hey guys, I wasn't sure where to put this so I figured this would be a safe place. I'm having an issue with my fruit plants (blackberry and blueberry). The leaves are yellowing up and dying despite ample watering. It has been fairly hot (low 90's) and the plants on question do get the hottest...

Hey guys, I am looking to devise a new recipe for a riesling pyment. The only recipe I have is from Schramms book which uses 5 gal riesling juice and 7lb honey which according to Schramm yeilded a must of 19 brix or 8%abv. I am wanting to get closer to 16% however I cannot for the life of me...

Hi guys, I am pondering getting a 60lb pail of honey from Dutch gold. Ken Schramm really stresses using fresh honey and I'm not likely to use all 60lb in less than a year. I am concerned that the honey may lose quality while waiting in the pail after its been opened. Am I over thinking this...

Hi guys, First post over on the Beer side here. My dad and I started a Coffee porter stout the other day. It had stopped all signs of fermentation after two weeks so I racked it off to sit for another week before adding the coffee. Well I took a gravity reading and it only calculated out to...

20lb honey 1 packet K1-v1116 (71b also yeilds great results) 10 Cups Red Grapes 5 tsp cocoa powder 5 tbsp coffee 15 Whole Cloves 5oz vanilla extract 2 vanilla beans 5tsp nutrient (add 2 tsp at initial fermentation and 1 tsp every day for 3 days after that while oxygenating) Heat water to 150...

Hey guys, I've been putting off asking about this. I made a batch of blueberry melomel, on this batch (5gal) I added 3 1/2 split vanilla beans. I left this in for 1 day and racked off as the smell was just off. Like a woody vanilla or almost like pie crust. Not a terrible smell but it caused the...

Hey guys, wanted to get an opinion on something here. I've calculated a Blueberry wine recipe based off of the following blueberry wine recipe: Here is my remixed recipe: Yeast: standard wine yeast should do Batch Size:2gal Original Gravity: 1.176 Final Gravity: 1.034 Other Variables...

Ok, so I started a 5gal batch of Schramms sweet mead using clover honey. I took a ph reading when I started and I'm not sure what to think. My PH strips will read from 2.8 up to 4.4 and shows from light green to dark blueish green. The indicator itself is a pale blue. What gets me is that the ph...

Ok, I am wanting to make a batch of mead using tupelo honey as the only honey. I've done some shopping around online and I'm not sure where to buy the honey from. I only want to do a 1gal batch. Well, up to 3gal if the honey price is right but that's not likely with tupelo. Does anyone know a...

Ok, so I started this on 11/27/10 4lbs wildflower honey 2 cups red grapes 1 tsp cocoa powder 1 tbsp coffee 5 whole cloves 1 oz vanilla extract Red Star Pasteur Champagne yeast 1/2 gal tap water 1 tsp yeast nutrient 1 tsp yeast energizer Methods/steps 1. Heat water slowly to 150 and...