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Wow, at least I know to ignore your advice from now on. I'd rather take the knowledge from a book, that's actually produced some amazing mead in the past, than from the internet that's produced nothing but some YouTube videos and some badly scripted web sites. You honestly think that mead...

I didn't really see a single bit of difference between the Got Mead? site and my grandfather's book, outside of a lingo change. There's a little difference (the book told me to get a sacchometer too, but at the time I was kind of out of it, so I have to go back to get a secondary anyway), but...

I have no clue about the OG, I don't own a sacchrometer/hydrometer (I'm actually reading a lot in a book my grandfather left me when he died, so some of the lingo has changed it seems), so I have no measurements. I just know that it smells very acid, but it tasted sharp but okay (no keeling...

I started off a three gallon batch of mead (my first) last week. It took about 30 hours to start to show activity (I honestly think the yeast I was using, expired so I got it for free, was dead. A known risk, but it was only a month expired), and it was foaming just fine after it finally got...

Next week I'm going to be starting my first mead (first anything, actually, so this is going to be really adventurous for me), and I had a question or two: So I'm just making a basic one gallon batch (small apartment, etc), and was going to use this recipe: 1 gallon water 3 lbs clover...

How does that affect the taste of the mead? The tea, that is. As much as I love a good Tea, Earl Gray, Hot, I don't think I want that kind of taste in my mead. At all.

While I'm no expert, I would say toss the batch, it's been contaminated. Were you using an airlock? If not, there's the problem.

Unfortunately, I don't have room in my apartment for a tub of water, unless it is my bathtub. I'm going to do single gallon batches of wine for this exact reason.

So I live in Wyoming, and my apartment rarely gets above 60F on a warm day (boo expensive heating). Well, that doesn't work all that great for brewing (and my heaters are the hot water pipe type, so I can't reliably store anything near them safely, or in the dark), and I was wondering if anyone...

Be careful with Christmas lights. A lot of the newer Christmas lights are LED, and will do nothing for heat (they are very pretty though, and are safe to leave on all year long, I use them for track lighting in my apartment, but they add zero heat, so they won't help in this case), and you have...

Would mixing some Welches with some fruit puree be suggested as a drinkable wine? A little mix and match blending sounds like it might be fun. Or fun to gift to hated distant relatives during the holiday season.

Ah, okay, that makes sense. I was really worried about weights of cans, weights of fruit in cans, etc, etc. Nothing is as horrifying as wondering if you're about to make some very odd alcoholic syrup. Although that would make for some interesting ice cream for a while. Thanks a ton...

This is the first time I've ever made wine, so I am very, very new at this, so it might sound like a silly question. If so, I apologize, but it's confusing me. I'm going to be brewing a fruit wine for my first wine (I have a one gallon setup, not a large kit or anything), and I was confused...