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Try getting the must pH to greater than 5,aim for around 5.4. Then add some extra yeast. Only do this if your addition of CaCO3 was not successfully fixed the pH.


I did my first rack 2 months to the day, & have just done my 2nd today (4/7/15). It's tasting quite nice, but am going to wait at least another month before I rack it again!!


This is a great debate! While i personally lean on the side of calling distilled mead a honey brandy, i would agree with most people that commented so far. There isn't a clear category in which to fit a honey-sourced distilled alcohol. The average person is likely to view mead as a honey-based wine. But, this is not technically correct since a wine is ...


1) Dry mead usually turns out like a light dry wine with the floral hints of the honey coming through. 2) In my experience yes. 3) split the batch and see. 4) split the batch and see. 5) I usually do it just before bottling. But ensure I make sure to use a strong bottle in case some yeast slid past and turns it into sparkling mead. 6) Definitely split ...

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