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I found it to be a preference thing at that point - I ended up adding the same amount of honey again as the original time, but I like a very sweet mead! Just add some and give it a taste, then repeat until you're happy :-)

You could always back sweeten with a little honey. I had a batch a while ago which turned out like that (turns out I'd used too much yeast by mistake), but after the extra honey, it came out delicious! :-) Obviously campden and potassium sorbate too ;-)

Just made my first batch of this - even after two days the smell of cider is wafting around my house! This is gonna be a long 5 months! Lol

2 gallons JOAM(ish) = 302 Gallons

https://www.homebrewtalk.com/showthread.php?t=49106

You could try JAOM?

Thank you will look now :-)

Sorry - my phone must've still been unlocked in my pocket after I posted to this thread - sorry everyone :-(

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I have no photos as of yet, but just want to say these all look great everyone! :-)

Can I ask where you get your labels please? :-)

Both sound fantastic and makes me want to try them now lol

Brilliant - on this tomorrow then :-) thanks again everyone!

Thanks - that's answered my question perfectly :-D

Sorry if this question has been asked, but there are a LOT of replies to this thread lol The recipe says water, but can this be tap water? Presumably would have to be boiled first if it was? The recipe mentions more than once about things that the ancients would've had, and I figured that...

Thank you GillSwillBasementBrews - makes sense now lol

Sorry new here - what do you mean by light oaking please? Sent from my iPhone using Home Brew

You mentioned paralysing the yeast - how do I do that? Sent from my iPhone using Home Brew

It was a bread yeast I used, but thought maybe it was because I used the 15g recommended on the tin for bread making, instead of the tsp in the recipe lol Thanks for the assistance - I have some campden tablets and potassium sorbate on order now :-) Sent from my iPhone using Home Brew

I screwed it and put too much yeast in and now it tastes like a VERY dry wine - can I sweeten this back up? And if so, with what? Would honey do the job? And how much can I get away with? Sorry for the million and one questions, but if I don't do something I fear I've not only wasted my time...