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Somebody on another forum said their quick rise yeast worked ok. Of course I make no guarantees.

I tried using Wyeast sweet mead yeast in my two of my three gallons of JAOM I have fermenting. It didn't activate. After doing some reading, I saw lots of references to this strain being problematic resulting in many stuck fermentations or even no fermentation whatsoever. I repitched with bread...

Here are the three carboys cooling right now before pitching the yeast. I removed the skin from all of the oranges and a decent bit of the pith. Edit: I found out that apparently Wyeast Sweet Mead yeast is a huge pain. There was zero activity this morning from the two gallons I used it in...

I'm confused about something after reading the thread. Somebody asked about the mead spoiling after opening a bottle and somebody said yes it will begin to spoil if you open after bottling. How does this work? I was planning to simply siphon and rack it into a second jug to let it sit and clear...