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

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

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

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

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?

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?

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

Viking blod/blood.

Cherries in primary and secondary, hops, hibiscus rosehip tea

Og: 1.105 Current g: 1.040

Current abv about 8.5%

Recipe: 1 packet red star blanc 3 pounds honey 1/2 apple 1tbsp ginger powder 1 tbsp lavender buds Little bit of black tea for tannins (1/5th teabag) And some yeast nutrient (my kit just says yeast nutrient, I added 1 tsp 3 times throughout the 2 weeks)

Currently it tastes decent, but kinda has a funk, but I think that about all meads.

Could be sweeter, plan to ferment dry and back sweeten.

It’s been about 2 weeks, when should I rack it off the lees (very little but present) and get all of the apple and lavender chunks off of the top?

Should I give it a week and rack it, or should I just rack it now-ish? Does it matter, or will it develop more off flavors the longer I let the fruit and herbs linger?

Is aging considered to have started once the mead has gone dry and prior to cold crashing, or would it be after cold crashing and when I backsweeten?

It’s my first attempt at making a cyser. The airlock overflowed and had to clean it.

Last year i bought about 20 pounds of this honey from a beekeeper near my city. It cristalizes soo damn fast, but the point is: EVERY time I make a mead using this honey, it ends up sweet and low abv. Usually I start with 1.100 and ends up 1.030 every time, with different nutrition and different yeast someome know something about this? * after this honey, I changed the supplier and always ends up dry so its not a yeast/procedure problem.

This is day one of my maple sap mead, it's going to have 15 lb of honey in it because the sap doesn't have enough sugar to do much all I'm really hoping to pull from it is flavor. I can't start the batch until I get honey and the rest of my sap. I have it in my wine cellar so it stays cold and doesn't rot before I can start it but I'm hoping to get it started on the 17th. That's when I have my honey order coming in and I should have the rest of the sap by then.

I'm wondering if I should use maple cubes to add some flavor to the mead or if I should just use oak cubes

I got gifted 4 kilos of heather honey (the proper jelly-like stuff with spicy notes that costs a fortune) and late 2022 pitched a simple mead with it. 10 liter, a sweet mead yeast that I have 50+ batches worth of positive experiences with. When I got back to it early 2024 (yes I'm slow), it had finished dry and had a bit of a bitter back note. I backsweetened with more heather honey and it is now at 1028. And it's BITTER. To me, very in the face bitter before I even taste much of the sweetness.

Does anybody have experience with heather honey who has ideas about correcting it? It stood on the sludge for a fair while, but all my meads get that treatment and I've never had this issue. The one thing I can think is that it's one of the batches I made with fermaid O - I usually use only a yeast activator and let things fend for themselves. But that doesn't explain how the bitterness got stronger with backsweetening.

Hi folks, Last year I picked and dehydrated a full mason jar worth of purple lilacs. I’m interested in making it into a mead! I’d like to make a one gallon mead; I’m thinking of following this traditional recipe below because I’ve made it before, and use Safale US-05 yeast. I’m thinking of either: 1. Steeping the dried petals in water like tea and using that in place of water. 2. Adding a bag of the dried petals in secondary. Which would be better? Or is there a third better option?

I’m also wondering if I should wait for fresh lilacs to roll around again. I’m thinking I’d also add in a vanilla bean in secondary for a day or two. Note that the petals have no green, it is entirely just the light purple, dark purple, and white petals. Since the petals were dehydrated, it shrunk a lot and it’s a far lesser volume than what it would be fresh, so I’m hoping or wondering if I could pack more flavour in as a result. Thanks in advance! https://www.reddit.com/r/mead/wiki/recipes/beginner/0001/

Hi All! I've got 3 meads in bulk aging right now. I'm close to stabilizing and then bottling. Is it okay if I bottle my meads a week or 2 after stabilizing? Normally I would bottle 24-48 hours after stabilizing but I want to give the yeast cake more time to settle after stirring in my stabilizers so that I have a clearer product at the end. Just want to know if waiting that long is a bad idea and would harm my mead in any way.

Thanks!

TL;DR Would 2 weeks be harmfully long between stabilizing and bottling?

Time for the annual dandelion mead (metheglin?) batch.

I usually use the petals along with lemon and sugars from 3/4 honey to 1/4 agave nectar/syrup. This is the first bag of many. Hopefully will get enough for 3 litres of petals per gallon.

Anyone got any recipes they’d like to share?

I'm thinking of making a mead but using sap instead of water. I'm wondering how much honey I will have to add to it to get the right sugar concentration. If anyone has the exact number or the equation that would be great help

The kit I just got had me add final Yeast Nutrient at the 7 day mark. I’ve seen others say their mead has been done as early as 10 days. I have a couple questions.

1. Is adding the YN at day 7 suggested? Seems most others do 24/48/72 or some other schedule. (Aware of what TOSNA is but don’t have it committed to memory)

2. Can fermentation really only take ten days?

3. When do others take their gravity reading for fermentation check and their next gravity reading for confirmation of finished fermentation to determine it’s time to rack for back sweetening?

My mead has stalled after 6 weeks of fermentation, so I've added more yeast, after two weeks this is how it looks (note the orange peels that are less than orange now). I know that the image isn't totally clear but it seems like mold.

This is how my first batch is looking. Started it in December. I think it looks pretty dang clear.

I got 9 and 1/3rd 8oz bottles of raspberry mead. Second gallon batch I ever made. I, unfortunately, don't know the abv cause I'm a noob and didn't know to measure before and after. I had issues with it not clearing up as well but my brother gave me some advice. I don't really have a recipe for this one either. Something else I'll remember to do when I start my new batch. But I love the color and am happy it cleared up.