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Shout out to any engineering or chemistry majors who also brew My question was, what would happen if you would chain the co2 output of one fermentating batch into the fluid of another? Doing this in series so that each new container has more co2 bubbles flowing through it than the last. What...

I've been making Mead for a few years but I've never given much thought to aging it. Do you feel it improves the flavor of the Mead? And if you do which wood do you think would be best for a fruit Mead

Been making Mead for a few years, and I've only recently learned to distill my brew by freezing. I know it's increasing in potency, but the hydrometer says otherwise, could anyone help explain? Starting wort was at 1.160 Post fermentation at 1.041 Post distilling at 1.060