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Traditional sweet mead. Been in secondary for a little over a month. I'm not sure if this is an infection or if it is still fermenting. Also, the mead hasn't cleared very much but quite a bit of yeast has fallen out and settled on the bottom.

Okay so I racked my traditional semi-sweet mead to secondary 2 weeks ago. It was in primary for 2.5 weeks and gravity dropped from 1.110 to 1.006. When I racked I wasn't seeing any fermentation bubbles and the smell of yeast decreased substantially. Now that it's in the secondary fermenter...

Any recommendations on the best cider making books?

Hey guys. I'm looking at a way to carbonate a semi sweet cyser. I was thinking to ferment like normal, bottle for 5 days to carbonate, then stove top pasteurize. Ive only seen this done with ciders. I was hoping someone on the mead forum has had experience doing it with mead.

How do you delete duplicate posts?

Does anybody have any decent articles on cultivation yeast, creating strains of yeast, or making your own colonies of yeast. I'm hoping to find out the equipment needed as well as general knowledge on the topic. I'm a biology major so I'm definitely leaning towards the more scientific side...

Okay so I'm a mead newb but ive done my fair share of research and have background knowledge on the scientific process of fermentation and sugar consumption with yeast. I've come across a few seasoned mead makers on the forum who are able to look at a recipe and calculate the residual sugar...