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1 container Trader Joes Macintosh Apple Juice ~2.5 lbs Gunter's Orange Blossom Honey Wyeast Forbidden Fruit yeast Spring water to ~1.1 OG 1 stick cinnamon Ferment according to BOMM protocol, going by time, not SG EDIT 11/02/16: Clarification: the stick of cinnamon is for the primary...

So, about a year ago, when I first got into making mead, I used a couple recipes from the site Storm the Castle, which seemed fairly informed on how to make mead. I have since progressed to BOMMs, in original and sweet versions, so I know my technique is at least decent. However, about a week or...

Got some local cider, left it in the fridge about a month, let it ferment a bit. Transferred the ferment to another gallon, while getting some new cider as a test. Original is way too tart, control is light and still sweet. Any chance of salvaging the original, which was delicious while still...

I'm impatient, so I tend do mostly make BOMMs, but this question should hold true for any mead. Has anyone used flavouring in their meads that wasn't natural? I have access to a good quantity of Brewers Best flavours, and was wondering how meads might react to, say, banana nut, or peanut...

I've really gotten into meads lately, though by no means do I want to neglect my cider heritage. My question: does anyone know if d47 or 71b make good ciders, not just meads. Also, is there a difference between 71b and 71b 1122? Also, what will an English Ale WLP do to a cider?

On Sunday (5/31) I began an experiment on three different ciders to see which one might yield the best results. For this experiment, I used Giant Eagle cider (1.045OG), Indian Hill cider (1.043 OG), and Organic 365 cider (1.050OG, with undissolved solids). My only additive: pectic enzyme, to...

I started with cider, before moving to mead. A friend commented that my first mead in my primary bucket had a noticeable cider scent, and my (empty) bucket currently has a strong honey scent. Is there any way to reduce or eliminate strong scents between batches of different ferments? Edit: i...

Opening note: I have looked through previous posts, but it is entirely possible I missed a related thread, so, apologies in advance. My question: does anyone else feel as though most ciders produced commercially in the US are syrupy-sweet? I am lucky enough to have access to the Ohio-produced...