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I haven't done anything with flow restricting tap or that high of pressure but I do keg most of my session style meads, increasing the beverage line length and reducing the size will help reduce the foaming. It may not be practical for 300 people but pre-chilling the glassware may help as well...

Does the pectic enzyme do anything to the zucchini or is it just for the grapes?

So having an abundance of that a "friend" decided to give me I decided to try a zucchini Mead It's a 2.5 gallon batch Og 1.110 wildflower honey (don't have the exact amount just Og) 8g sachet of qa23 2 large zucchini cubed (approximately 5-6lbs) Go-ferm protect for rehydration Fermaid o added...

Update on the process, after reading a few articles on hop utilization and ph I did decide on adding a small amount of citric and malic acid to the tea. Not owning a ph meter i added them in equal amounts 1/8th tsp at a time until i was able to taste them. There was no honey added to the tea to...

This is how I often do trial batches, just usually 5 split into 2.5 gallon batches. I would recommend starting with a dry base mead and sweetening the smaller jars to give more flexibility. D47 works fairly well with the honey I use, for a traditional style i will use 3 lbs/gal then ferment dry...

Silverbow closed up shop and sold off their equipment a bit over a year ago. As far as a honey choice wildflower is never a bad choice for a base mead and is typically a bit cheaper than many varietal honeys. Seattle area is fairly high on the prices but if you travel around the state you can...

Last time I brewed in the cold I had the same trouble then put the propane tank into a tub of hot water, the water only went up about 5-6 inches the tank but was enough to maintain enough pressure to boil 10 gallons. Just something to think about for next freezing brew day

I am brewing a session style mead that I want to give a hop profile as close to a pale ale as I can. To do this I am am dry-hopping the batch and plan on blending some hop tea when kegging. My question is will I loose any of the hop utilization or flavors by using plain water or should I adjust...

Recently I made a bourbon barrel session style at 5%, doing it again i would go for higher abv To get the flavor I soaked a few oz oak chips in enough bourbon to cover them for about a week then added the oak and bourbon into secondary. Personally I liked it but most non whiskey drinkers...

Best to wait until primary fermentation is finished before racking. Topping up is fine, but if you add more sugars before stabilizing it will resume fermenting

It's less expensive because of it being darker and having a different flavor than what most honey buyers want. It's not raw anymore because of the heating A video showing the wax rendering process, he calls it melter honey but it's the same thing

More than a little, boiling honey can be quite a task

Bakers honey is a byproduct of byproduct of wax rendering that had been darkened by the heating process if anything it will have a lower moisture content not higher. New flavors are created during the process and the final product is a bochet, a little different but still delicious. Both the...

Fruit meads are usually better if they are not completely dry, just a touch of back-sweetening will make a big difference but nothing says they have to be syrupy sweet

I haven't had any of Groenfell's mead so I can't comment on how it turns out for them, but pitching that much and fermenting at that high of temperature is just a different way of doing it, not the only way. In my experience one rehydrated packet works just fine for 5 gallons of a session...

honeycomb gets darker as it gets older, unless a really dark honey has been collected that comb is 2-3+ years old, whereas the white clean comb you see will usually be less than a year old.

Cap honey is what gets trapped with the wax when cutting open the honeycomb prior to extraction. It is darker because it is heated hot enough to separate it from the wax and slightly caramelized, some places also can call it bakers honey. From personal experience you should be fine using it...

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