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When fermenting nearly anything as finnicky as mead can be, it is easier to back sweeten with the same variety of honey of used in the initial fermentation. Yes, a mead may mellow upon bottling, but it will not get any sweeter in the botle.

I find that when I have made the JAOM recipe that is best to make 3 gallons. Every place I have brought some or put it on the table it has disappeared as if it were going out of style!

Well, now is the time to change that flavor profile around in the apple/lime mead...if you want to. Apple juice, or concentrate added in, along with some lime zest will go a long ways in secondary. You probably blew all the fruit flavor out in primary fermentation. Add what you want, try it in a...

From my experiences with salts/sugars/preservatives, recipes will specify weight measurements because of varying densities, moisture content/viscosity and other factors. Volumetric measures, for this very reason are considered unreliable for certain applications.

I did some experimenting with Splenda and SP last night. I mixed 1/2 gallon SP (SG .998) and about 2/3 cup of Splenda together and although very tart, it was very delicious and without a huge spike in blood sugar for the testers. I think I will bottle half the batch dry and back sweeten the...

Groeb/Miller farms Dutch Gold Honey The WEBstaurant store just a few and one more if you'd like some star thistle honey...sleeping bear honey Do a search and they will come up...best deal is always on 60 lbs, but you can get 5lbs at decent prices usually.

In the book "The Complete Meadmaker" by Ken Schramm, there are a couple of recipes for pyment, in them he uses Alexander's Riesling concentrate. It may be a much cheaper way to go as each can is only $15.99 at Midwest.

I've had it in the carboy for nearly a month now, still opaque. Degassed the crap out of it, followed sparkaloid directions exactly....will it eventually fall clear? can I rack and re-do the sparkaloid?

32 oz for $1.99 at just about every grocery around me, Metro-Detroit area.

I did the very same a few weeks ago to some cranberry SP. I added another bottle of lemon after fermentation, I used sugar and cranberry conc. to sweeten it. Came out sweet n sour, disappeared fast! It does get opaque, but still a beautiful sight, looks more like the commercial product most are...

I used 1/2 gallon glass growlers with screw on caps for mine, even those seem to disappear fast.

I've had a few meads before, never tried to make one. With quite a few wine kits and a few batches of skeeter pee behind us now, I want to try a mead. I was thinking a metheglin inspired by a Christmas cookie my grandmother used to make. The cookie (or bar) is called Lebkuchen (or German honey...

Thanks Lon, coming from you that is a great compliment!

My wife and I have been making wine for a few months now, we used the slurry from our first batch of merlot to make some SP. After clearing, racking and flavoring we have come up with a tasty concoction that disappeared very fast. Using the merlot slurry produced quite the beautiful garnet...

I must agree, this forum is probably the best one I belong too. I have only been on here for a short time, but must say the politeness and generous sharing of knowledge is simply amazing! I do belong to an outdoors oriented site, and on there many of the members nit-pick, attack and harass...

I just did the first racking of some white port after it reached the target SG, I left the slurry in the primary overnight while the skeeter pee mix had time to settle/condition, I added the slurry 24 hours later and it has really taken off. I left the slurry on the kitchen counter overnight...

I recently did my first batch and had good results with stirring it everyday.

When my SP is ready to be sweeetened, can I use an artificial sweetener such as Splenda to sweeten? I have a few friends with blood sugar isssues who enjoy wine but the sugar used in back sweetening may pose a problem. Bottle dry? or try to use it when bottling. I do know some soft drink...

First racking later on today I checked the sg this morning, day 14 of the Orchard Breezin blackberry merlot process, and it's right at .998. Time to rack and then dump the yeast slurry into our first batch of skeeter pee! Right after we have to clean the primary bucket out for the white...

I have an Orchard Breezin blackberry merlot kit that has been in the fermentor for 10 days now, I plan on cracking the lid open Saturday or Sunday to check the sg. If it's in the target range, I was considering using this for my first attempt at a batch of skeeter pee, would it be a good slurry...