Ordered VWP steriliser from Amazon but keep receiving Puriclean instead (2nd time now). Am I okay to just use this?

Several recipes specifically call for distilled water. I've just been using Brita filtered water. What kind of difference could distilled water make?

Started with two thirds bochet and one third regular honey in a 12 litre vessel and then split that batch into 3 for secondary with my ingredients which came to 10.5% alcohol content. Lemon Ginger, Star Anise and spiced bochets.

(I added 1lbs bochet each to back sweeten in secondary but it ended up going a bit solid so hopefully it dissolves after a month or two 😬)

So I kinda messed up. I was converting between lbs and kgs and I think i may have added a zero somewhere or something. I wound up using about 4lbs per gal of honey...

Given that this monstrosity doesn't explode on me leaving my existence in a permanent sticky awful mess what should I do to salvage this beast of a mead.

I would rather not devide it intoo two and fill up with water since I won't be able to cool it while my little buddies do their thing due to fridge space.

Im using m05 mangrove jack. I would like it to end up in around 10-12 % range.

Can the yeast even handle this much sugar

Any advice would be most appreciated

Viking blod/blood.

Cherries in primary and secondary, hops, hibiscus rosehip tea

Starting SG 1.14 32 brix

3lbs of Apples

3lbs of Honey

1 Cup of dark brown sugar

Placed in slow cooker for 12 hours then blended down

Transfer to 1.5-gallon wide mouth carboy

Add in 1 gallon of pasteurized Apple Cidar non acholic version

1/2 packet of 118 yeast

4 grams ferm K

Day 3

pectic enzymes 1/2 tsp

2 grams ferm K

2 grams yeast nutrients

Day 10 SG 1.057

I'm making a few batches of mead for the first and am wondering if I really need to rack into secondary after it's done fermenting? One of them is just a traditional mead, but the other 2 have fruits in them. Aside from potential sediment, are there any real concerns with just going straight to bottling if it tastes good?

Planning on starting my 4:th mead. Apple cinnomon/Apple pie is the flavor I want as Im going to enjoy this to fall. As I’ve read the cyser is the best option. Is this a good recepi?

A huge thank you to everyone here, your banter and advice is greatly appreciated. Finally bottled up my first batch of mead now to make one of those fancy labels y’all have! Hand corker was easy to use but still trying to figure out calibration. Let me know if y’all have tips. 1 Gallon 40wt oz Local Honey 100fl oz Spring Water 5g Lalvin EC-1118 .5 tsp Fernaid-O Day 0,2,&5 Back sweetened with same honey

Just started my first ever batch with blackberries and it’s starting off with a hell of a foam! I had to pour some out because it had shot in into the airlock!

So I made a bochet and the aromatics are amazing but it has no flavor at all. I am going to make a coffeemel out of it. My question is add more honey and get that honey flavor in it or add my coffee beans and see how it comes out? I don’t have any more of the honey I had to add the same honey. And if I do add more honey should I cook it before I add it?

01/25/25 2 pounds local hive northeast honey blend 0.75 gallons water 1/2 tsp. Fermaid o Half packet lalvin 71b Caramelized honey to make a bochet OG 1.078

Hello, I’m currently trying to make my first ever mead flavored with coconut water and coconut meat. I wasn’t able to add pectic enzyme before fermentation, and upon browsing the reddit, I can also add bentonite to make a clear mead. But since, fermentation has already started two days ago, and I’ve already started staggering nutrients. Can I still add pectic enzyme or bentonite?

So my blueberry apple mead has been fermenting for 3 days and there are those blueberry bits covering the top sides of the carboy, should I let it be?

Thought I mixed it up well but I see some honey is settled on the bottom. Will this be ok or do I need to try and mix it up?