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Sorry such a late reply! I've been quite busy. Really? I've legitimately heard from a number of people, in person and on the Internet, who've said that its potassium metabisulfite that'll kill off any of the yeast still potentially alive/kickin' around in the finished mead. Is potassium...

Quick update: I made a honey/water mixture that ended up being about 200ml of honey, just under actually, and 600ml of water. Not all of the mixture went in. Probably about 200ml was left behind. The carboy is filled up the neck now, and now I continue to wait! I have a feeling that fermentation...

I'll just backsweeten later, once it's finished clarifying and aging. I'm still too much of a novice to start playing around with that haha. And stick with adding the 125ml honey + 500ml water right now. That'll be my 1 to 4 ratio. Yeah, this'll be good.

When I started and pitched the yeast I had a potential of 13.5% ABV/1.105 SG. I used 16.8 pounds of honey. When my fermentation had finished, and I racked it into it's first carboy, it read practically 0% ABV/1.000 SG. There was at most, very little, to no residual sugars left in the mead. The...

That's exactly what I'm thinking. Maybe something like 1 or 2 parts honey, to a say 500ml of water? Something to that nature. Or a half and half? I'd be okay with a possible re-ferment happening. It won't be that much re-added. Nothing that'll change the mead's properties. Like I mentioned I do...

Evening! I'm a first time mead maker, and am about half through my first 5 gallon batch. Fermentation started in April, and finished by the beginning of May. It was racked off into a carboy, and has clarified/aged in that same carboy until early evening today. It's racked off into a new carboy...

I think you'll be fine. From what I've experienced just eating Dragonfruit, it's pretty bland. I'm making my first batch now. A nice plain wildflower mead. I also added approximately a cup of bee pollen. It'll add a bit more taste, and the yeast can feed off of the nutrients in it. Sort of a...

To specify, this is after I've done my first racking and am ready to rack that off into another new carboy. I just want to be sure I don't allow the lees to sit for too long.

Righteous, thanks! If you consider an average of 13-20 bubbles a minute, active fermentation. Then, I will leave it. But if that's laggin' I'll add in some extra yeast. Is there a specific time when I should rack off the mead into a new carboy? Like there is with the 71b-1122's no more than 2...

I'm sorry I couldn't reply sooner! March was just stupid busy for me! A big thank you to all of you. Very helpful, guys! I ended up using the K1V-1116. I'd like to age a decent amount and even throw a few bottles aside and check back on them in a number of years. I've also gone a fairly...

Anyone on here have any experience with Wyeast's Sweet Mead and Semi-Sweet Mead yeasts? How does it match up to say the Lalvin 71b-1122?

Wait... Bumbleberry? Please enlighten me. :D It sounds delicious!

And by the way, this comment wins Best Comment. No question! Hahaha! It was too great!

I'm a bit late to this party, but I have to say... I too am new to home brewing. But I've spent the past month I've extensively been researching home brewing supplies, techniques, others recipes, starting to create my own. And will soon be making my first batch of mead. However, I could have...

That sounds delicious! I'd try my hand at that down the road.

Great tips and info, thank you! A best friend's dad makes homemade wine, and he uses oak chips to add character to those wines. I'll just ask him where he buys his. I love barbecuing and love smoked meats! I'll make sure not to throw them out! Thanks, TheBrewingMedic. We'll solve this mystery...

Thanks for replying you two! Glad to be here amongst you fellow meaders! Saramc, you're absolutely right about the pollen. It's jam packed with all those goodies. Great for mead, yeast, and especially us humans too! I actually checked out and posted in that thread a few days ago(but solely on...

Evening everyone! As many others I've seen post, I'm also a first timer starting down the mead making path. I've made the decision to ferment a 5 gallon batch. There are just a few things I'd like to run by you folks. I'd like to go as all natural as possible. There's been plenty of videos...

What a great thread to find! I'm preparing to make my first mead, and would like to go and do it as naturally and traditionally as possible. Which is great considering I found a video on YouTube last night of a man using bee pollen as a nutrient for his yeast. How much royal jelly would suffice...