mead

So I am a bit confused on the matter. Let me explain my situation: I am brewing my first batch of mead in a 25L brewing bucket. The ratio of mead to water is about 1:3. That's all there is, just water and honey with yeast and yeast nutrients. I added yeast nutrients, stirred, then added the...

Hi everyone. This is my first time brewing mead and the first time brewing anything at all. I started today (January 7th 2023) and the fermenting process seems to have started. Bubbles are rising through the air lock. My question regarding the air lock is this: is it okay for the water to shift...

Hi folks, Nice to meet people here, I am brand new here but have been experimenting with meads for about 10 years. How important do people think it is to let the carboy get totally or very clear before bottling? I have bottled recently some fairly clear to very clear ciders and I still see some...

I began fermenting my Acerglyn with a OG of 1.101 and ended at .994 which calculates out to about 14%. I’m using fleischmanns yeast and I want this to ferment out dry so I can back sweeten with maple syrup. Would adding white sugar until fermentation stalls out affect the taste noticeably? I...

Starting a melomel. 1 gal spring water 48 oz honey 16 oz strawberries 36 oz blueberries 1.3 kg blackberries 1/2 lemon skin (zested) I didnt account for the juice when getting my OG which was 1.090 prior to adding fruit. It changed to 1.078 a few hours later. I want myfinal alcohol to be...

Hello All, I am just getting back into brewing after 5 years or so. After taking up beekeeping several years ago I decided to have a go at some Mead and ordered WLP720 from Norther Brewer. They packaged it well enough but its up in the triple digits here in Texas and my yeast showed up hot to...

I am relatively new to brewing and I tried a mango habanero mead recipe. When it came to stabalize I added 1/2 tsp of potassium sorbate and 1/4 tsp of potassium metabisulfite on accident. I know it was to much but I'm just wondering if I can save it or will I have to dump it. Any advice would...

The BBB! I've just put this fermenting and it's bubbling away like a mad thing. Calling it a Bragott is a little bit of a push as it's more of a mead with malt added for body. Anyway here it is: 5 gallon batch. Ingredients: 7.15kg honey 500g light golden DME 1.5kg Oat LME 40g chinook hops...

Hey y'all! I am doing my first mead brew, and I think I racked without letting it finish fermenting. I was following a recipe that said fermenting took around three weeks. I was not aware of measuring the gravity to follow the fermentation. I didn't take the original gravity of the must. I...

So I recently started the process of making my first mead, it’s a cherry mead and I did a bit of research before starting. When I got to the adding yeast step I used some beer yeast that I got in a home brewing starter set, as well as yeast nutrient. I let it sit there for about four days and at...

I am curious about space and would like to know if I can do my fermenting in 20ft shipping containers or even just barrel aging within those shipping containers. They do not have air conditioning and are just straight unmodified containers. I could make accommodations on the shipping containers...

So...I decided to try to make mead... I used this: - 1Kg of local honey; - 4L of filtered water (3.5L hot and 0.5L room temperature); - 6 raisins (chopped in half); - Lemon peel (the outer skin only); - Tangerine peel (the outer skin only); - 1 lemon juice; - 1/2 cinnamon stick; - fresh herbs...

This is mostly just out of curiosity but I have a mead that's been going for about a month now. A raspberry mead essentially. Fermented for two weeks, racked it off the raspberries since they started looking janky (and yeah I know it's just krausen but everything I read said to rack it after...

a primitive wild ferment 1.get raw honey, water [not tap], fruit [optional] 2.put fruit in gallon jar [or larger] [if using dried herbs, make a tea then pour it with herbs into jar, let cool to room temp] 3.combine ~1 part honey with ~4 parts water [more or less] 4.pour honey water over fruit...

Does anyone know if there is a limit on how long clearing agents can be allowed to work before getting them (along with the sediment) out of the product? I’ve been using Super Kleer with great success in my cider/meads. The longest I’ve allowed it to work is about 2 weeks. I can’t find any...

I have several meads that have been bulk aging in carboys for about 2-2.5 years. They stopped fermenting ages ago, then I just racked them and left them. Now, I am moving and I need to bottle them, but I want to sweeten several of them, and I have never backsweetened a mead. I have some...

I’m currently making a tropical melomel that came out to about 9.7% (OG 1.070, FG .997, about 7 gal) I’m adding about 13.2 lbs of brewers orchard purée to it after adding sulphite and sorbate to retain all flavor and leave the sweetness as well. with this much purée and volume how can I figure...

Hi, I made a pandan mead recently, it's been aging for 3 months now and after giving it a taste the acidity was at 3.30 which was way too low to my taste. I'm trying to raise it to something more acceptable, using CaCO3. I added 1/2 tsp ground CaCO3 to the 20L / 4.5 gallon (17.03 L) batch 10...

I started my first brew 1pm yesterday and today at 6am I've found that it's fizzing and a must is already starting to form. I got my brew set up on an air lock now. Is the speed in which my fermentation set a good thing or should I be worried? Full process: We started off with prepping some...

I have got a batch of mead that’s driving me mad. I started it in December 2020. 23 liters (~5 gal), OG 1.110, temp 15° - 20°C (60-70F). I made a small starter of 1 liter of the wort, a packet of D47 yeast and a little nutrition. Two days later I added the starter to the original batch in the...