Recent content by Nolan412

Thanks for the advice, it has only been fermenting for about a week, is it too late to add fruit for flavoring?

ideally, I would like them all to finish right around 13 or 14 percent alcohol by volume, and have the second to be a little bit sweeter. Is there any way to tell when I should stop the fermentation if I didn't take a beginning gravity reading?

Would you recommend that I let them finish out the fermentation and back sweeten, or should I attempt to end the fermentation prematurely? Also is it too late to add fruit to the mixture to make it a little more appetizing?

This is my first batch of mead I have ever made. I did three one gallon batches. One with 3lbs of honey, one with 3 1/2lbs of honey, and one with 4 lbs of honey. All three I used a champagne yeast and fermaid k. Now my initial impression was that I would finish with a dry, medium, and sweet mead...