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wow just read all the thread. CidahMastah calm down man and have a homebrew. I talked to my LHBS peeps who have a combined experience of 30 years of brewing and they said that freeze distillation will not make you sick. They furthermore said that most of the tales of alcohol making you blind...

or if its too sweet couldnt you pitch EC-1118? That stuff tears through sugar and gets to 18%

Thanks for the info guys, Heres my situation. I brewed a mead on 1/1/11 and I was planning on adding more fruit in the secondary to back sweeten. When shold I do this? I was planning on racking into secondary around the Jan 31 or early Feb. Should I let it settle and re-rack a couple times, then...

Thanks for the info Yooper, how much potassium sorbate and sulfites do I need for 5 gal?? And when should I add them. I was thinking after airlock activity has ended and checked grav I would add chems int primamary and wait a week? Or should I rack to secondary with extra fruit and then add chems?

what does the addition of the raisins do to the "brandy"?

I have read about people using two different types of chemicals to kill off yeast. I nly have campden tablets, is that good enough??

I am currently brewing with the wyeast dry mead yeast. It had a slow start, but it is at a healthy bubble two and a half weeks later, about a bubble a second. I have added a tsp of nutrients to some warm water in a shot glass and poured into the primary every three days for the first two weeks...

Well its not artisan honey, but you can enhance your mead with more fruit, I like to split the fruit, half in primary ferment, and then ferment out stabilize then rack into secondary with other half. Makes a damn good mead. :mug:

Costco has 6 lbs of honey for 12 bucks

how do you put hops in the cider? How much?

what is "dry hopping" I'm very curious!

do you have to prime a batch to get carbonation? Wont the beer get carbed from the Co2 capsul??

I used one packet of wyeast dry mead yeast for a five galln batch, could you use more?

Is two packs of wyeast to much for six gallons? I only used one packet for my mixed berry mead. What is "Montepulciano red wine juice"? Do you get that at a brew shop? Is it a base for red wine or just a must/juice? Thanks for the ideas!

Thank you all for your responses! I was thinking after primary fermentation, I would add more berries in the second fermention carboy (to make up for the small amount of them in the primary, 3lbs.) The question is how much? Should I also add campden tablets to the secondary carboy to stop...

Damn.... I knew I forgot something. Would shaking up the carboy now with the active yeast hurt the yeast? Or should I use a stir stick?

This is my first post on this site, I have been a long time lurker. I have brewed mostly ciders up until this last Saturday, when I decided to brew my first mead!! My whole strategy with this mead is to age it until next NYE and then enjoy it with friends. I was hoping you all could answer a few...