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So, I checked the recipe forum, not really sure what it is I'm looking for though. Basically, this time of year the stores are packed with apple juice on sale. I had an idea to just take a one gallon glass jug of pasteurized apple juice and just pop the cap off, put in some yeast, and then...

Yes, I understand that an incomplete fermentation will result in a sweeter mead, that goes without saying. I still don't get why that's a bad thing. If you want a very sweet mead, and you're not in the mood to get tipsy, then I think a sweet, low abv mead is just the right thing. Unless...

That explains a bit. I saw a cherry jelly recipe once that called for saving the cherry pits, breaking them open with a hammer, and then infusing the "cherry kernels" into the juice while it cooked. Never knew why it would ask to do that.

So the airlock on my mead isn't really bubbling, not how I thought it would at least. I was expecting the little plastic thing inside to lift up, release its gasses, and fall back down again. Instead, the water in the airlock looks carbonated, and the plastic thing doesn't seem to move. I can...

Well, I tried AB's recipe adapted to cherry, at 1/4 scale. So I used 1.5 oz cherry syrup (instead of sugar and ginger) mixed with 1 3/4 cups water and 1/32 tsp yeast... Okay I eyed it on that part. Anyway, into a plastic bottle, shake shake shake, forget about it for 48 hours. It got all...

Ah, thanks! When you say loose cap, are we talking mason jar or like soda bottle?

With 157 pages of comments I hope nobody has already asked and answered this already, but here goes: What if you wanted to turn this into rice wine vinegar for cooking? Do you strain the rice and then just leave it out in the air until it turns sour?

I'd love to try this out since I've got an apiary and grapevines growing in the backyard, but do you know if this can be done with lemon juice instead of orange? I'd think it would be more flavor neutral, which matters to me because I make small batches (currently making a half gallon batch of...

I just recently made some homemade cherry syrup. Turned out awesome, great over ice cream. Now I want to try making some home brewed cherry soda out of it, problem is all the "home brew" recipes I can find for cherry soda are for syrup and seltzer water, not naturally carbonated. Does anyone...

There's already a lot of replies here, too many to read, so I'll just hope nobody has mentioned this idea yet. For the Lannister mead: Dandylion Roar: a dandylion mead with red currants. The dandylions and currants for the gold and crimson of the Lannisters, with added fun of having "lions"...

Newbie question: Just curious, why is a cloudy mead bad? Does it affect the taste or is it just aesthetics?

Why is a sweet mead with a low abv considered a bust? Is that just your preference, or is there something intrinsically wrong with a low abv, like you won't be able to bottle it or it will spoil?

Okay, a lot of food for thought here. Thanks to everyone for your help.

I guess I should be more specific about what I'm doing and what I intend. . I currently have the mead (a basic honey and water recipe) in a half gallon primary (I'm going small batch for starters). I'm going to watch the air lock, and when it's almost done bubbling I intend to bottle it into a...

I'm currently in the process if making my first batch of mead, my first ferment ever actually, and I'm starting to think to the future. I realize I don't know that much about bottling. Mainly I'm wondering, if I want to bottle it and put it on the shelf, what do I need to do first? Does it...

No I don't suppose it would be mead at that point. I was more wondering if I replace honey for, say, cherry syrup made from cherries and cane sugar, but leave the rest of the mead recipe/procedure intact, would it still come out as a drinkable fermentation? Or would changing the substance being...

I have a mead recipe that calls for 1 part honey to 4 parts water, pretty basic. If I were to make an invert sugar syrup as you suggest, how would you maintain the proper sugar/water ratio? As I understand it honey is 20% water, so would you just mix sugar/water in a 80/20 ratio and cook it...