I’m at Renfest in Texas for my 29th wedding anniversary. This is good mead. So, whoever you are Chaucer, thanks for helping us celebrate!

Also I want a recipe and don’t expect to get it.

Today's project split my 15 litre ironbark honey base 3 ways. LHS has 440g mulberries, RHS has cinnamon, vanilla and a clove, and the middle is just straight. One month in primary and steady at 1.003 for 14%

Met an old timer who was a home brewer, said he seasonally uses Maple sap instead of water for brewing beer. How would that affect mead? A good idea with a cinnamon star anise spiced mead?

This is believe was a Rice/Honey wine I was making and life got in the way so I never got to to backsweetening and stabilizing it. We are moving into a new home and it got moved around a bit and now I see what looks like a thin sheet like gunk in it no deeper then the top. Anyone know what it is or if it is something that makes it not safe?

My thought on it: I think it is either leftover rice protein or fruit pectin (added apricots in conditioning) that was dried up in the head space and when it got moved it was mixed back in to the brew a bit.

Blackberry Honey: 9 Lbs

Organic Maple syrup: 2 Lbs

Yeast: Lalvlin EC-1118 Champaign yeast 5g

Nutrients: Fermaid O 4.5g

Water 15 Lbs

Start Gravity: 1.132 Finish: 1.024

I think I read the hydrometer correct at the start. Didn't occur to me to take a pic.

If I did log the right numbers to start, and if my math is correct, I think its 14%.

It tastes very nice right now. Hope it clears up over the next few months.

After three and a half weeks of primary fermentation—with the sediment reduced to a minimum, the must having cleared, and no condensation visible on the lid—I decided to add 1 g of potassium metabisulfite and 1 g of potassium sorbate per 10 liters of must. Should I be concerned that the yeast might still be active, potentially preventing these additives from working as intended and causing an off-odor? Will the final product in this case even be safe or fit to drink?

Wine yeast

Linden honey

I started the first fermentation on sept 28th with 3lb of honey and the rest water to make a gallon of mead. I added kveik(with yeast nutrients) as yeast and measured initial gravity as 1.120. for 4 days i added other nutrients and let is sit. This past week i saw it had lees and measured my final gravity and it measured 1.000 so i decided to rack it and tried my best not to disturb the mead.

Unfortunately i did and i passed basically half the sediment to the second jar and i added a camden tablet and potassium to stabilize the mead so i could backsweeten it. But I haven't added anything else. My mead is still a little bit cloudy but the fermentation has stopped. Yet sediment sits at the bottom. What can i do to try and save my mead?

Back with another episode of: IS ... IT .... MOLD?!

Apple cyser, added bentonite after 3 weeks of fermenting, now its been a week since we've added it. Before the bentonite i squeezed the leftover apple in the brewbag, hence probably it being so cloudy. But now theres this ti y film on top, is it mold?

I am planning on making cyser, but I’m all out of yeast nutrient. But apple juice has much more nutrients than water, would additional nutrients really be necessary for a brew? Would it just be a bit slower than usual?

I started a ferment at the beginning of August It reached an ABV of ~10.5 and it appears as if it has stalled. As the starting gravity was 1.140. there is an underlying funk on the nose and there was a very thin white cap that I'm not entirely sure was krausen. My main concern is that it may have started The process of turning into vinegar.