Recent content by nwbrewer18

So I need some help from a mead expert, or a non newb at mead, I tried to make a batch several months ago and it smells strange to my nose. It has an almost sickly sweet smell to it, not really appealing to the nose. Here are the basic details of my batch: 1 gal batch of Joe's ancient orange...

I think the temp range is like 59° to like 70 something so i know I'm on the cold side. Yes i did areate, would it benefit from additional areation?

So i have a question. I just started my first mead 3 days ago and my air lock is showing slow fermentation (1 bubble every 5-8 seconds). My house is kept fairly cold , 61 on average, so i know I'm on the cold side for my yeast ,lalvin something or other. Should i let it bubble away slowly or...

I prefer still ciders. So would using a flavor extract be better? My LHBS sells some that are naturally derived and I think they are non-fermentable, but don't quote me on that. Any experience on going the extract route?

Yeah I get it to about 1.000 anyway, because I'm lazy lol. If I stabilize using campden and its counterpart, would I still need to pasturize? I am under the impression that those additives generally stop fermentation from starting again.

So I have been brewing cider off and on for over a year now and I like to brew my ciders very dry. I don't leave any sugar behind, usually because i'm lazy or to busy to stop fermentation before. But is there a good way to back flavor it so it tags more like AO or another commercial cider? I...