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Typically when I do 1 or 5 gallon batches I primary in 2 or 6.5 gallon primary containers because of the krausen that is created from the happy yeasties. I do this now as when I first started I did my primary in my 1 gallon and 5 gallon carboys and had a nice sticky mess all over the floor.

1.104 is pretty high to start but given how much your honey to water ratio is, your reading is pretty accurate. The idea of a "sweet" mead isn't your starting gravity but rather paying attention to your final gravity. Me personally I have enjoyed plenty of sweeter meads with a final gravity...

From L to R: Show Mead (5gal) Dandelion Mead (front 1 gal) Show/Cranberry Mead (1 gal) Cranberry (5 gal) Earl Grey Vanilla (center 1 gal) Cranberry Mead/Cider Mix (1 gal right center) Cider/Apfelwine (5 gal) Dandelion Mead (1 gal)

How long has it been fermenting? I had a batch ferment completely in 6 days and Ive had batches take 12+ days.

If you are worried about the appearance and want it clear than I say order some up. If you can afford to wait a few months for it to eventually fall to the bottom and settle out then that can work as well. Personally doesn't matter to me. Ive drank both "cloudy" and clear wines with no real...

I give you all the credit in the world to make 6 gallons of dandelion. I can only imagine how long it took to fill 3 -1 gallon bags. It took my nearly 5 hours to get 1/3 of a gallon bag for my 1 gallon batch Im currently fermenting.

It does have HFCS. Is that anything to be concerned about or just raises the sugar concentration?

Mornin All. Basic Recipe: 14# wildflower honey 4gal. Cranberry Juice 1 Gallon Water Couple other nutrient/enzyme adds D47 I started a couple of batches today. My other batch was a simple show mead with 18# of wildflower where my OG started at - 1.094 - A "normal" starting point. I...

The funniest thing about this hobby is trying all of the above. You will be amazed by the different times of adding different fruits/extracts will weaken or strengthen the flavor profiles. For a majority of my fruity meads I do both primary and secondary fruit additions as I really enjoy getting...

I typically average 14-16lbs for my batches with around another pound for back sweetening. Much of that depends on what you want to make too. A dry, semi or sweet determines how much excess sugars you want to have in the batch.I would say Rogue is pretty accurate

I utilized the D47. I know it will produce a sweet final product but in all honesty that's what I prefer anyway. The show meads go very quickly in my household. Depending in where the gravity is at when the D47 dies off will determine if I go to another yeast or not. Maybe a 1116-1118 to...

I also have to account for the 11 granny smith apples in my primary. Don't get me wrong Ill not complain if I do have 6gal but typically I will brew 6-6.5gal when utilizing fruit during ferment so I am guaranteed 5gal of drinkables come bottling time. It also gives me room for leaving behind a...

Impressive calculations!! I currently have about 6.5 gal with the fruit so I figure once the fruit is out I would have 5gal left.

I like the "interesting" comment on the bochet. I have 1 brewing as well and had been in secondary for about 3 weeks till I racked it yesterday. While racking I figure I might as well give her a taste and I'm not sure I would say "interesting" as much as I'm questioning why I wasted all the...

Recipe 5 gal apple juice 2# brown sugar 14# wildflower honey 11 granny smith apples boiled in 1 gal of the juice to help them break down during ferment 4cloves, 3 cinnamon sticks and 5 vanilla beans 2tsp each of nutrient and energizer As you can see from the recipe I'm attempting an...

5 gallons of show 5 gallons of blue/blackberry 5 gallons of banana 5 gallons of "lemonade" 5 gallons of "burnt mead" with orange and spices __________________________ 912 gallons total

Its day 3 of fermenting. Once I rack into a secondary I'm going to remove all the fruit but hang the spice bag to attempt to get more of the vanilla and cinnamon aromas into it

I just started a 5 gal recipe 3 days ago utilizing the "burnt mead" and added 7 naval oranges along with some other spices. In doing this recipe I decided to take the sliced oranges and give them a boil for about 10 minutes with all the spices to incorporate the juices into the water easier and...

Keeping in mind Im still a bit new at this myself but if he has the raisins in the recipe than wouldn't they replace the need for yeast nutrients? Outside of that from what I have been researching I would bump up the honey content another lb but I also prefer a sweeter mead than most anyways

I made a 5 gallon batch yesterday utilizing the following combined recipe (I say combined as it was 3 separate recipes I kinda mixed together): 12# wildflower honey 7 naval oranges 3 cinnamon sticks 2\3 vanilla bean 1# brown sugar Lalvin 1116 The SG at 1.074 I will say my only mistake was...