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If you're going to drink a mead super early, drinking it while it's still not done is the best, which it still has a lot of sugar to mask any harsh notes, and a bit of CO2 in suspension. Otherwise, wait wait wait. Batchbuilder linked above is good, and the mead reddit's wiki has a nice page on...

Really good apple flavor, I also back-sweetened with some apple juice. Not much "caramel". I used 16 ounces of apple butter per gallon.

I've done something similar but used apple butter. Came out very good. One of my top 5 meads I think.

So, basically, when the honey is un-altered on the shelf (like in a jar etc), it won't ferment until the water content gets higher. So honey only keeps those anti-microbial properties in its high gravity state. Once you add water, it's just as fermentable and easy to access for yeast / bacteria...

That blend is only 2 lacto strains and has no yeast. So it's just for creating sourness, you'll need to add extra yeast. Alternatively, I've made a mead with just White Labs Berliner Blend, and that has yielded excellent results. Nice and sour.

Yeah let it ride! Adjust if needed.

Should be a sourness that's balanced with funk. If you want more sour, make another must and pitch some Omega lacto or similar and no brett. Then blend the two together when the time comes.

+ Brazil Cerrado 136.05

What Maylar said

Do not degas or aerate. For the precise reason you mentioned. If you want to learn more about sour meadmaking, I have a lot of information available on my site (Hivemind Mead). I Also have a book available on Ebay + Amazon. You can learn more about that here...

3# Mexican Chiapas 1# Nicargua Single Estate 1# Brazil Cerrado 130.3 Lbs

------ Roasted in '18 1 - Kenya AA Kianjiru (Med) 1 - YIRG (Light) 3 - Columbia Narino (Dark, Dark, Light / md) 1 - Nicaragua Single Estate (Dark) ---- Ready to Roast (green stock) 5 lbs Mexico Chiapas 2 Pounds Columbia Narino 2 Pounds Nicargua --- 117.3 + 6 = 123.3

This doesn't look very infected. It looks a bit too creamy. What's the gravity at right now?

Don't most people advocate starting new when using lager yeast? Mostly because of the stress caused during fermentation. Most of that concern is also coming from the very clean flavors typically required by lagers. Usually, when I look to reuse lager yeast I save some off the starter, then...

Man that's surprising. Every-time I use that Boho strain the ferment goes so nuts I can barely keep the temp in check. It does seem to do okay even if it gets to 56-58, but I like to keep it at 52. That said, did you adjust your hydro reading to match the lower temp? That should lower it a...

The batch size for the test is really up to you. If you want to pay for your standard batch size on the experiment that's fine too. The time issue will always be there. Just now you've given me vivid memories of a cheese I took the time to make, press, age a few days etc. Only to taste the...

I can't see why it wouldn't work, theoretically. Since lactase creates glucose and lactic acid bacteria will convert it to acid. I think the mystery is what other flavors you get, or don't get, because of the lactase interference. It's worth a 1 gallon experiment I'd say. Also here's the quote...

I think the confusion is coming from the source of milk. Since you mention lactose-free milk (ie almond / soy milk) in the OP / threat title, but then go to regular milk with latcase enzymes (ie Lactaid brand milk). I would say, give it a shot one day and report back, or be more specific about...

This looks fairly normal. Is it crusty or more smooth looking?

I use Pale in most of my stuff. MO is really great for those English ales that are more malt-forward.