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Wondering if you have any advice on this 5 gallon BOMM braggot recipe: 3lb Pilsner 3lb Vienna 1lb Munich 1lb Wheat 0.3lb Midnight Wheat 0.4 Special B 8lb honey (wildflower, probably) 1 oz UK Kent Goldings (60 min) Wyeast 1388 I was thinking to bottle half and rack the other half onto...

71B was recently recommended to me - by a handful of pro's - as a great dry alternative for 1388. Especially for the fruity stuff.

Thanks so much! I have thus far only be ale to get my hands on Wyeast wine nutrient and LD Carlson products. Been doing the TOSNA schedule with the former. Have hardly tasted anyone's mead but my own... but I think it works *quite* well. Any tips? Finding out what exactly the various nutrient...

Would 1388 allow high gravity fruit wines - that would otherwise need a year or two of aging - to be nice and smooth within a similar timeframe as your BOMM? I'm specifically looking at Yooper's banana wine....

Would 1388 also work in fruit (e.g. banana) wines?

I asked this exact question (with the added step of washing the yeast) on a popular mead making forum. The first commentor: "You are going to have some award winning mead makers disagree on this one". Indeed. Pro: "I wouldn't even consider it". Another pro: "I did reuse quite a few Wyeast 1388...

Also, I got all my 1 gallon fermenters from Whole Foods. Works great. Check out their glass 1 gallon apple juice ($7.99) - excellent for making cider / graff, too. :ban:

Like so many before me, I started off with the classics: Bray's One Month Mead (BOMM), and Joe's Ancient Orange Mead (JOAM). Recommended. Mead gets better with time. I carbonated the BOMM. Recommended. I'm very interested in bochets (caramelizing the honey) and have a couple of batches going...

Any advice on getting hold of good honey here in Chicago? Any apiarists out there?