Mead is a fermented beverage that uses honey as the primary source of fermentable sugars.

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171 views

How do you blend your meads/wines?

How does one typically blend their meads & wines? Do I need to worry about layering because of different S.G. levels or ABV levels?
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96 views

Why my mead is sparkling?

I just tasted my mead after 3 months of brewing and now it tastes ok, but it is sparkling, like champagne. It also tastes a little like it. Actually, i never tasted mead before so i don't know hot it ...
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3answers
331 views

A way get scum out when making mead without boiling?

Is there a way to get the scum out of the must when making mead without boiling? I used to vigorously boil the must and it would produce a lot of scum which was easily removed. I've since read that ...
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1answer
37 views

Has My mead gone south?

This is rather my first time doing a mead. It has been a month since i put it up for fermentation. Its been locked in a relatively stable temperature and totally dark enviroment. Today after a full ...
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1answer
50 views

How often can I rack?

Okay, so I made a really sweet mead with 18 lbs clover honey, so it's pretty dark. Do you have to rack more often to try to clear meads with more honey? And also, how often can I rack, and how many ...
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1answer
251 views

Lots of sanitizer sucked up into my mead, wondering if it's still safe to consume?

My power went out and I guess the house cooled enough during that time to suck about 1/4 gallon of sanitizer from the blowoff into my 1 gallon batch mead. It completely filled the headspace and ...
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1answer
205 views

Mead has infection/discoloration

I brewed a sweet mead on February 24th, 2013, racked it to secondary on April 4th, 2013, and was getting ready to bottle it now (end of July). I had been out of town for a few weeks and when I came ...
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1answer
217 views

How to Sterilize Bung and Hole while Maintaining a Strong Seal?

How do you sanitize and prepare a bung for stopping a carboy? While making sure that it will maintain a good seal and not POP off sometime later. In depth I removed and sterilized my bung and ...
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1answer
84 views

Mead: Is it harmful to use a malt-based starter?

What are the effects of using a malt-based starter for a batch of mead? I have seen recipes for making starters using honey, but here's the thing: Honey is expensive. Malt extract is cheap(er). I ...
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1answer
338 views

My yeast isn't floating at the top of my mead

I just made my first ever batch of mead. I used a stronger yeast (a wine yeast) and the package said to let it sit for about 15 minutes in 50ml of warm water. I did that and added the water and yeast ...
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1answer
28 views

Must won't ferment, too sour?

I prepared a must for a mead last weekend (recipe below) and after a whole week there has been no fermentation activity. I took a pH reading and it came in at 4.4 - is it likely that the must is ...
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1answer
76 views

Should I back-sweetening a very dry mead?

So, I made a batch (4.5 gallons) of show mead using 10lbs of locust honey. Starting gravity was 1.091 I used dry white wine yeast and fermentation went relevantly quick (with some help of potassium ...
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1answer
158 views

What can have caused my mead to have the taste of yeast?

I brew my first mead one month ago. I've put 1 dose of honey for about 3.5 of water. Ended up with a 2 liters of must in a pet bottle. I've put 10 grams of yeast (the entire sachet). Since i started, ...
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1answer
233 views

Making Sweet Mead this weekend

guys, I'm planning to brew a sweet mead this weekend with 15-18 lbs of honey for a 5 gallon batch... Here's my goal... I want it to be strong (15% or so) and sweet. I'm pretty much prepared, but ...
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4answers
181 views

It is necessary to sanitize my wine thief after primary fermentation

I have made several batches of wine from kits and a few batches of mead. One of the things that must be done after primary fermentation is to test the specific gravity. The wine kits I have used ...
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1answer
46 views

Creating a tincture extract question

Good afternoon, guys. I never done tincturing before, and actually just saw a recipe for Capsicumel (jalapeno mead or methodology). The recipe states adding 2 peppers into the primary when the ABV ...
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1answer
154 views

Fruit mead - VERY vigorous fermentation

I have made several batches of meads, using different yeasts, with the same recipe. I then picked the yeast that made the best mead (IMO) and made some fruit meads. I followed the same recipe, but ...
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2answers
72 views

Did I mess up my mead?

I am attempting to make 1.5 liters of mead as a first go. I was very lazy though and used a whole packet of lalvin 71b-1122 on such a small batch. 1 week has gone by. The color looks good but ...
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1answer
172 views

Bentonite Haze in Mead

I have been doing mead for a few years on-and-off now, and have a few 25L batches that finished a 3 week primary and 3 week secondary ferment. There is still a tiny bit of bubbling inside, and I was ...
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1answer
167 views

Mead and the balloon

When my husband gets up in the morning, the balloons are deflated. When I get up 3 hrs later, the balloons are inflated. They stay inflated all day. It has been more than 3 weeks. Is the mead ready to ...
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1answer
134 views

mead - is shaking the bottle necessary

I have made 2 batches of mead that are now coming to maturity. One at 11 percent, aged for 18 months and one at 18 percent, aged for 3 years. I notice that both are very clear, beautiful bouquet and ...
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2answers
43 views

Going from Mead to Beer

I have a little bit of experience in making mead, I have a batch to be bottled in a few days. Now, I wanted to try to make beer next, where should I start? What are the major differences between ...
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71 views

Airlock not pressurized, any explanation other than a leak?

I'm in the primary fermentation of mead, using one of these "big mouth bubbler" 5 gallon fermenters and an S airlock. Initially, when the fermentation was really vigorous, the airlock behaved as ...