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Just made my second mead. 4 gallons bottled spring water 1 gallon + 5 lbs local clover honey 2 lbs dark brown sugar 2 packs K1-V1116 yeast S.G. was 1.120 and Brix was 27.5 First batch was phenomenal. Hope the second batch is as good.

Can I use just plain ole local cider? Not sure if its unfiltered or not. Its not commercial cider.

Your right. Math was alittle off last night. 31 months is a long time.

Bulk age was almost 19 months. I was going to do a year in bottle but I dont know if it'll last that long. I'm going to try and keep at least one or two bottles to see what it's like in a year. That would be almost 21 months total time.

Nope. I combined Orange Honey and Wildflower Honey to make 9 pounds. And used 3 or 4 pounds brown sugar. Kept it pretty traditional. It turned out way better than I thought. I'm going to venture into other meads now.

I forgot to add my picture. Here it is.

I started my traditional Honey Mead on 2-26-12. I bottled it today after I sorbated it and sweetened it last month. It is absolutely phenomenal. I might just switch to brewing meads now. It finished at 16.36% ABV.

Mine is not done yet. Well, it technically is done but I'm letting it sit for a year before I bottle. Then I'm going to let it sit for another year once bottled. Here is some of my info that I have from my batch: 2-26-2012 SG 1.133@72 degrees 31 Brix 2-28-2012 SG 1.093@70 degrees...

I started my traditional honey mead on 2-26-12. It was a 3 gallon batch that when I racked it left a lot of head space. So instead of adding honey wine or something else to top up, I went ahead today and split into two 1 gallon jugs. I stole a taste while splitting. Holy crap. I have never had...

Thanks everyone for the help.

So what would you do to solve my problem of too much head space?

What kind of wine would be close to use. Would blackberry ruin it?

Thats what mine would be then.

I used 9lbs of honey, 2lbs brown sugar, roughly 2 1/2 gallons water and 2 packets of D47 yeast. I used the traditional recipe from hightest sticky.

Whats a sack mead?

I have a bottle of homebrewed blackberry wine.

Its a 3 gallon batch.

I dont have anything but bottled water, whiskey, rum, vodka and some "special" stuff. Will water ruin it?

I started this mead 2-26-12 and I just transferred my honey mead from primary bucket to carboy tonight. Do I need to top it off or leave it be? Thx in advance.

I will be excited for anything as long as this mead turns out good.