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I may be making 10 gallons of a Rose Mead using White Sage honey and 10 pints of culinary grade rose petals for a wedding. It will all be professional quality labels and bottling, very beautiful designs done by a professional as well, so I would like it if the product could be a little more in...

I now have my first cider soaking up all the Co2 it can handle in a keg right now, on 30 p.s.i. in the fridge for 36 hours and then I'll drop it down closer to proper pressure to reach 2.7 volumes(or thereabouts). It was the easiest thing to ferment that I have ever done. Martinelli's Gold...

I'm looking for a little advice on a proper amount of DME to use in a 5 gallon batch, and what types of DME 'could' be appropriate. I've never personally used Malt in anything, yet, and I wouldn't like Brandon O'graffs (I HATE hopps and most grains), but I do like the flavor of a good...

I've been making mead for a while and I love cider so I thought I would give that a go. I used Martinelli's 100% Pure apple juice and Safale s-04 ale yeast. I didn't rehydrate the yeast (first time ever not re-hydrating), I just pitched it into the cider at around 65 - 70 degrees with some...

I have recently purchased my first keg, it came with a Huge lot of bottles that I bought, and I don't know anything about it. I need to know things like what kind of keg it is, what type of Co2 equipment I will need to make it work, and also, how to clean it out. It has sat for over 6 months...

I made 5 gallons of raspberry Skeeter Pee and have just racked it off of the fruit and it smells like Mold! I think I waited to long to punch the fruit cap down and it probably began molding so when I did punch it down it contaminated the batch. It smells REALLY bad. :( I sulfited and...

I am in a serious pickle. At the end of July I HAVE to move. Everything has to go, including the Mead/Wine/Cider/Skeeter and It's all in carboys. What the hell do I do? Has anyone ever been through this before? Is this just a case of Black Garbage Bags, Rolls and Rolls of Bubble Wrap...

Last night while working on my first skeeter pee I also used Sparkolloid for the first time, though I don't believe it worked at all. I followed the directions on the bottle to a T but it became what looked like vanilla pudding. I brought 1 cup water to a boil and then added one tblsp...

I picked 6 five gallon carboys from an old wine maker and it looks he didn't clean them out at all. He told me they had been sitting for years. There looks to be a mixture of old wine, dried mold and calcium deposit around the bottom edge of these carboys and it will not come out. So far I...

Hey guys, I've been over on the Mead forum for a little while and I'm interested in making a cider, but I'm still just a little unsure about a few things. My plan is to use 5 gallons of Martinelli's apple juice, Hightest's SNA and Safale S04. I will then rack And cold crash it once it...

I posted this up on Gotmead.com for all to see there, but I'm going to copy and paste it here, so that others may see. Copied; Gotmead.com. I AM the original creator of this posting. Jonas "I was going to post this in the 'equipment' section, but this sub-forum gets more traffic and I...

I've read that various teas are very good ways to add tannins to a mead. I'm going to be starting a 5 gallons batch of Clover Honey Cinnamon and Vanilla mead here soon and wonder if anyone knows what kinds of tea may be a good match to this flavor of Metheglin? Jonas

In the search results, all I can find about a film or residue left by Oxiclean is 'White Film' but that's not what I'm getting.:confused: After cleaning a carboy with oxiclean this evening it left an 'oily' kinda watermark film on the glass that I can not remove no matter how much I rinse it...

I dropped my old hydrometer and it disintegrated, so I bought another. I went to check it in my cities tap water, at 75 degrees, and it is reading 0.998 - 0.997. That is way off from the 1.000 standard it's supposed to sit at.:( Is this Normal? It maybe the water, it is EXTREMELY hard and...

I'm not able to find any concrete evidence on this, but I've read in a few of my many searches that a Cyser made from 'Pasteurized' apple cider will not ever become clear and beautiful. I also read somewhere (I think) that if Pectic Enzyme is added to primary fermentation that even pasteurized...

I have a question about the two. SNA's always call for DAP, all I have is a bottle of L.D Carlson Yeast energizer that says, "Contains DAP". Can you substitute this energizer containing DAP for pure DAP when following an SNA? Jonas

I can't find an answer using the search function, so.., What is the Lowest possible FG that you can reach when Fermenting a mead completely dry? 0.992? 0.990? Maybe even 0.989? Thanks, Jonas

I have one 3 gallon glass carboy just sitting here, what can I brew with it (using my mead and wine equipment) that would be ready in 1 to 2 months? Some other Beverage, or Will 3 galls of JAOM be ready in about two months? I'm Thirsty! :cross: Jonas

Yes, what are the best steps to ensure that before you bottle you have thoroughly mixed and suspended your back sweetening honey so that some bottles won't have more than others, and that the honey will not settle out in the bottles after a long aging period. A degassing wand? A drill mounted...

Or will the alcohol destroy the muslin material? With sanitized marbles as weights, what kind of bag can you, with out risk of tainting the mead, leave in a carboy full of high ABV mead? Thanks, Jonas