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I am trying to calibrate my scale, been reading the manual and if I am reading this right it requires a 50 lb weight for calibration. that seems awfully high. Anybody else use this scale? here is link with manual. Large Grain Scale

So I know most of you say the fermaid o doesn't add off flavor but I would have to disagree, I just test tasted some mead and they did ferment very well but it tastes like the stuff on the shelf in the stores. I also thought maybe its because it fermented higher ABV but I remember a mead I made...

This is my first large batch of mead and first time using nutrients, go ferm and fermaid o only. Alot of my jugs drastically slowed their bubbling after adding fermaid O last night, one jug was just barley showing any gas release even after 24 hours but I added fermaid O anyways. 1 out of 4 is...

This is my first batch of me! I made three different recipes, one is a banana mead that started out with 3 lbs of honey, 8 ripe bananas that were frozen and thawed and mashed by hand, starting gravity was 1.150. Then a blackberry Mead with 6 oz of blackberries, 3 lbs of honey starting gravity...

I have a lot of flaked and milled rye sitting around along with some 6 row barley and want to use it up for beer, I've only made mash for spirits and I usually match pound for grains per gallon of fermenting container. How much flaked and milled rye should I ad for a 1 gallon batch of beer?

Has anyone ever done rye mead? I have a bunch of whole milled rye and flaked rye left sitting around, feel free to share recipe's and measurements.

I have made many mashes for spirits but now I wanna turn some of this left over rye in beer, I have flaked and milled rye, was thinking about mixing pecans, blueberries and real maple syrup. I know to convert starch to sugar you need to cook and add amylase enzyme or barley (I have both) the...

So freezing and thawing your fruits release more flavor correct? and I want to freeze and thaw about 3 times? should I freeze and thaw things like orange peels and nuts? should things like apples and bananas be peeled or sliced open for better results?

I am interested in making a mead mixture with the listed title ingredients. Have you tried them before? Would you recommend it? what's the best way to prep? should I mash and boil/simmer pecans and rye? I plan to cook rye and mix with a little 6 row barley to convert starch to sugar. Also...

looking for best honey for best price online. What's your fav?

I'm trying to figure out the best way to add add fruit to a mead and whether or not adding nutrients is necessary. So one of my posts I made on here I was told by a handful of people too use fermaid o and k and add them twice a day for the first 7 days or I could just use dead yeast on the other...

So I am getting into mead and wine making, I've done some mashes before and was not very thorough about sanitization and never had any issues. I was not to worried about it because the brew was going to be distilled but I would wash the tools and fermenting container with hot water and dawn...

So I know raisins and orange peels can be used for yeast nutrient but read somewhere that they do not offer much nutrient, so I am wondering what other natural ingredient's could I use for yeast nutrient and how much would you add to 1 gallon? I seen some videos where they do not add anything...

Hello everyone! This is my very first post here, a member from home distiller forum recommended me here when I made a post about getting started with Mead. I have made many mashes before and a couple of wines and beers but never a mead. I am familiar with how to use a beer and wine or sugar...

Hello everyone! its really awesome to be here and talk and share knowledge with everyone. I have been into brewing for about 10 years now and have really enjoyed reading and learning about it. I also have many other hobbies I play guitar, bass guitar, banjo, violin, didgeridoo, and plan to learn...