Brandon M

I suppose this post would apply to wine also (yeah, I know, mead is just honey wine) but I'm making mead this time, so there's no fruit...

It's our vacation spot every year, and only about 3 hours away, so no big deal. We LOVE going there in the fall. I've found that, at...

I suppose I can add a bit to this topic. First, I should say: I'm so jealous. We visit the Shenandoah Mountains every year in western...

My first-ever batch of mead seems to be going well so far. It's a simple mead - nothing but 2-3/4 lb of honey plus water to reach 1.1...

Just a couple points - Yeast are amazing creatures and bullies when it comes to surviving. They don't at some programmed point switch...

I tend to think that "colony" is a fine term to use. It's just that the colony is the same size and shape as my fermentation vessel!

So maybe this is better? 5) Once the first third or so of the sugars have been consumed, intentional oxygenation may be harmful...

Does K-meta kill yeast or bacteria? Or is it purely an oxidation prevention?

Thanks, all. To summarize the various answers: 1) "Colony" is a misnomer: commonly used, but factually incorrect. If someone says...

I'm making mead for the first time, time, and a lot of pages recommend fairly vigorous shaking or stirring until it gets below a certain...

Welcome Brandon. This place is a RIOT.

Nice meeting you. Sounds like you taken the dive! I just joined a couple days ago. This should be a great place to learn.

Well, I'm quite new at this too (maybe 10 batches into winemaking) but I do have a couple thoughts. I also had a crazy lot of liquid...

...Sounds like making and drinking plenty of mead is a good way to do this research. :D

Thanks for pointing that out - this made me realize I could just pour that pint back into the bucket now. Muuuuch easier.