Search results

You're welcome. Happy to help when I can. :thumbsup: :cool:

I'm not exactly sure I understand this correctly. Are you looking to make the water a syrup flavored water & make your mead from that? Is this Maple syrup you're looking to dilute? If it is, I would recommend using straight water & honey to ferment with & backsweeten with your syrup. Maple...

Almost all, if not all commercial yeast produced today is grown in a lab, which would have nothing to do with any kind of historical mead. Historical meads would have been made using a wooden spoon/stir stick that they thought was the magical tool that made their batch ferment. If you want true...

Was the batch a traditional (honey, water, yeast)? Or did it have fruit? How long has it been in secondary? Do you have the means to cold crash? I've had traditionals take anywhere from 3 days to 2 months to drop everything out of suspension.

Here's hoping for a good honey crop. I'm not a beek, but I have quite a surplus of honey that I've amassed from buying it. I, too haven't made any mead in far too long.😕

I recommend using a brew bag for fruit additions. I find the clean-up way easier & less gunk in the hose when racking & they reduce racking losses. Also, if you didn't know already, steer clear of using purees in mead. They tend to make the clearing stage take forever. Stick with cut, frozen...

Having worked with peaches in past recipes, I have learned peaches are light in flavor contributed & can easily take 6 lbs/gallon to achieve a strong peach flavor, more if you're anything like me. However, 30 lbs of peaches takes up considerable room in any fermentor, which should be taken...

If it's still moving, it's still fermenting. I would highly recommend waiting until it stops moving completely. No need to rush it. Bottle bombs are no joke & can cause serious injuries to you, your family & even family pets. I hope this helps you. Happy meading 😎

https://morewinemaking.com/products/campden-tablets-sodium-metabisulphite-25.html

When you say cinnamon honey.....can you describe that a little better, please? Varietal honey is usually taken from a source. Are you saying that this is honey has been flavored with cinnamon already?

Correct

These should both be used on conjunction with each other. Potassium metabisulfite is one of the most important winemaking compounds. It is an antioxidant and bactericide that releases sulfur dioxide into wine must. Use 1/4 teaspoon per five gallons to add 50 ppm. Potassium sorbate, aka...

Not totally sure this counts, but I got some more honey today.......not that I need it, mind you🤣🤣 Pic 2 is the ever-growing honey shelves😂

Last mead I made was strawberry/ Raspberry/ Rose Hip/ Vanilla

That's s awesome. Thank you. One of my chocolate/ cherry/ vanilla/ pomegranate bottles is aside as well.

Adding honey raw is totally fine. No need to add any heat, unless it's crystallized. Then, warm water bath until smooth again is fine. As long as you sanitized it before you put it in, then yes, fine to leave it in your fermentor. I hope this helps you. Happy meading 😎

All of this^^^^^^

Lastest brew is a strawberry/ Raspberry/ Rose Hip/ Vanilla mead. Thank you for your generosity.

Me either

I doubt the minimal sediment @ the bottom would be enough to throw those kinds of off flavors, but there's nothing wrong with throwing a little caution to the wind & racking how you described it before pitch. Back to the Fermaid K, I'm not sure of exactly how much DAP is in there, but you...