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Maybe your yeast is bad. Did you buy it from Amazon?

Thanks, I go with that one.

Which is a better name for it. Bloody Pee or a Bloody Skeeter?

Skeeter Blood Mixed berry Skeeter Pee This recipe (and especially third post), but instead of strawberry, I used raspberry and european blueberry (bilberry), and less sugar. https://www.homebrewtalk.com/threads/quick-skeeter-pee-variant-from-wmt.417660/ Skeeter Blood 12l (3 US gal) 1l...

Order them from Homebrew Ohio. Might come via a boat. I'm from Finland and they sell wine bottles in large supermarkets, but they are expensive compared to a LHBS or an online department store chain. I live in a country with a history of country wine making. I'm not from the land down under...

Any kind of hydromel mead would be nice like that

I wouldn't sweeten with sorbitol period. Only 20 grams of it can cause diarrhea and it's half the sweetness of sugar. Erythritol instead is better tolerated by gut, it's 50 grams or 0.66 - 1g per kg. Erythritol is also sweeter than sorbitol, so you need less of it.

That temperature is way higher than what most wine yeasts prefer. It adds stress to yeast and can cause off flavors. I would not brew a wine with that high temp with any of the usual wine yeasts. Are you sure you have 35 inside? No air conditioning? Do you ever get reasonable temps?

I heat my fruit in a big pot to about 70C/160F, with water.

Well, not exactly. Here's what you should do.

3kg in 10 liters gets to about 12% Use a mead calculator to estimate how much honey you need https://gotmead.com/blog/the-mead-calculator/

What I personally do is I add measured amouns of honey or sugar(100g/10l) and taste, until I hit the sweetness level I like, about 1.010. You can just pour it in until it's good to you and take a measurement. I recommend a fining agent (clarifier). If you bottle it straight after back...

Add both of them at the same time after you have racked your mead, stir and wait at least to next day, then back sweeten. Bulk aging is fine, add it with k-meta once fermentation has stopped and you have racked.

Definitely a fining agent for this one to get it to bottle faster.

Someone on reddit recommended me Lalzyme EX / EX-V a while ago. Have you tried it? I couldn't find it near me.

I keep my yeasts in freezer as it's a cleaner place than my leaky and sometimes moldy refrigerator :D

I had the same thing happen recently, when I stabilized first time without racking first.

I drank my second last bottle of my first mead (11 months). I'm putting the pyment on halt as my brewing season is closing in. I wanted to make an orange blossom trad this spring, but as I would have to order the honey from Spain and they don't want to ship here, it's not feasible as I'm also a...

It's normal for brews to take a few months without adding fresh yeast to have full carbonation. It being completely flat after 3 weeks means that you don't have any viable yeast. Rehydrate some new M05 or EC-1118 and add a little of it to each bottle. You should make high abv sparkling meads...

I failed stabilizing my lemon wine (skeeter). I had split it into my main carboy and a smaller jug, I bottled a few which didn't fit into the carboy. I opened one last friday after a month and it had a decent carbonation, if I wanted a low carbonated sparkling wine. I've always racked before I...