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I've got gallon of mead that fermented vigorously for three weeks and now has stopped bubbling. I know my next step is to measure the gravity to see if it's complete. I'd like to know my next step before hand in the event the fermentation is stuck so I can have everything ready and do it all at...

I have a mead that has been fermenting with 71b-1122 for 3 weeks and is slowing down. Can I add some more honey and ec-1118 to increase ABV? If so, how much honey and yeast?

I will be making a few simple batches from prepared juice(apple, cranberry ect.) and frozen concentrate. I want it sweet, highest ABV possible, and it will ferment at an average of 77f. What is the best yeast( dry in foil packs)?

I'm going to make some kind of stir stick to attach to my drill for degassing, I've had enough of hand stirring. With this can I degas at one setting?

Let me start by saying when I started this batch I had no hydrometer and I promptly broke it when I got it so I have no numbers for this batch. I started with 3/4 gallon Apple Juice, 2-12oz sweetened Apple Juice concentrates, 4 cups of sugar, 1 cup blueberries. I mixed and shook it, added 1.5g...

My mead has been fermenting for three days and the froth on top has settled down. At what point do I top the carboy off? And can I use my left over honey and water to do it?

I've read not to use screw top beer bottles. Why not?

I have a must ready for yeast and I followed directions for 71b-1122. At 15 mins I see no bubbling. Am I supposed to add sugar?

Today I'm making a mead with unfiltered unheated honey. I've read that one of the main problems is the oxygen level of he must. Do I need to oxygenate every day during fermentation?

I just got my hydrometer in the mail. I'm doing a batch of mead in the morning. Can someone tell me what to test and when? Or is there a tutorial the explains it?

Has anyone used unpasteurized honey in a mead? What are the drawbacks?

My One Step cleaner just arrived and it doesn't say it's a sanitizer. I thought it said it was when I ordered it. Is it a sanitizer?

Does a recipe with less sugar ferment more vigorously than the same recipe with more sugar?

When heating water and sugar to dissolve the sugar, will bringing it to a full boil harm the sugar?

I'm looking for unfiltered unheated honey. I find raw honey but it looks processed. I also find organic and creamed. I want it like it comes from the hive. What do creamed, organic and raw mean? And what am I looking for, term wise?

If one of the purposes of sanitizing is to kill bacteria, what about any bacteria on fruit I would put in the mix?

I'm going to buy a hydrometer, which one do most of you buy and who sells it online?

I'm going to make a mead with fruit of some kind, blackberries , cherries or strawberries.I don't like a dry taste. What package yeast is best for a full, sweet fruity flavor.

Can I use bleach to sanatize?

I'm sure I've made the classic rookie moves so here goes, I got a plastic 5g R/O water jug, added 8-12oz cans of Welches Grape Juice, boiled in water and added 8lbs. of sugar and added a 7g pack of active dry yeast. I poked a hole in the lid and wrapped the top in Saran Wrap. It frothed for two...