Recent content by OregonMEAD

I didn't know basic mead was show mead... Wouldn't you think that dolling up mead with nutrients, versus traditional water and honey only, would be show mead?

Is it must? I've read mash along with must and could never figure out which one was the "official" word used. Thanks for the heads up

Yes they did, but that could be total amounts for the honey and water, i.e. water added to the mash, to fill up the bottle. I guess I should have asked what the gravity of the mash was.

I miss read the part about the carbonation, it seems, and no, I don't use any nutrients. The transition to being a business is going well, but very slow. The amount licenses and fees for everything got a little overwhelming, lol. But it's working out. Do you use nutrients in your mead?

Wow, forget most of this. I make mead on a regular basis, I've even started a business making mead to sell. There are basic important things you need to follow, and the rest are just nonsense that some people swear to. I use distilled water, fruit, and raw honey. The yeast I use is 71B and it...

Sounds like you killed your yeast during fermentation.

I never use sulfites or acid in my mead batches, they aren't needed, and you will have a batch just as good without them. With the other parts of your ingredients, I don't know what ratio you used for honey to water in the mash. Too much honey in the water when pitching your yeast can kill it...

Lol, first off I never knew my first re-rack was actually called secondary-fermentation. I always re-racked after my fermentation period to start killing off my yeast. I use fruit in my two recipes, during fermentation (primary) and the fruit flavor is prominent even after all my filtering...

I use fruit in my two recipes. I add the fruit to my carboys when filling them with water, right after pitching the yeast. I haven't heard of any fruit ever causing infection either. I would advise not mixing old Mead batches with new ones also. The yeast from the old batches are more than...

Hi Roo If I ever get the chance to go to Alabama, I will definitely stop by! I'm in the NW area of Oregon. I have alot of admiration for you and another small time meadery coming up in the world. Congratulations. If you wouldn't mind, me pucking your brain for a little info, i would greatly...

No, I only use distilled water for my sanitizing and fermenting process.

Hello all, I don't use campden tablets, and I've recently been reading about them. I sanitize all my equipment before use when making mead. I also filter my mead after the fermentation period to remove all yeast. Is there an instance where I need to add campden tablets to my process? Thanks...

Rish, you are awesome, thank you very much for that info. My plan was to tour a winery that made mead and get info from them, but this could be alot better for me. Again, thank you.

I'm a small hobbyist mead maker, trying to transition into a business of making mead. I have purchased eight 3 gal. glass carboys, and one 5 gal. glass carboy. The glass carboys have always yielded great results, but the 5 gal. turned into a workout when trying to move it around. My most...

Lol, sorry that's what I meant by, "bringing out more flavor." I've been making mead for a couple of years now and I have always aged them in a bottle. I was always curious though if it was worth it, in purchasing one.