... The main question is batch size. Depending on what you brew, it may take one year or more for a mead to get really "good". Do you want to wait a year and...
Frankly, if you cannot affort the $30 for that first glass carboy, you aren't going to be able to afford the honey to make mead anyway, much less maintain...
theres a big difference between paying 30 for running your first batch, and paying 60 for your first batch. I do most of my brewing in one gallon glass jugs...
Most mead can be scaled down to a 1 gallon version pretty easily. 3 to 3.5 pounds of honey topped off to 1 gallon with water will make a very nice semi sweet...
... This has all been pretty good advice so far, I think. But I'd like to emphasize a point that is important for the beginner brewer (of any form) to really...
I approached this in a very similar way when it came to meads and ciders. Both the apple cider and joes ancient orange mead I made from bread yeast came with...
going off this idea could i not use a 5 gallon plastic buket as a primary and 6 one gallon empty wine bottles ? basicly i am trying to balance cost vers...
WOW realy honey for less then 2 bucks a pound... ill have to reaserch them as i am in cali, but i am in a tiny little notheing town but for that price i am...
To the Novice brewer, Contact me off List, I may be able to assist with a few things. Lord Angino Di Vincenzo Rep. Brewers Guild of the Mists. Master Brewer ...
... +1. I don't do a lot of mead, but I find ale yeasts give me the results I like best for my own consumption. Danstar Nottingham and Safale S-04 are my...
... I echo this. Dry bread yeast is $0.69 per packet, dried wine yeast is $1.29 a packet. It's well worth the extra 0.60. Technically bread yeast and ale...
... Why would you wish to settle for "fairly good" when you can have "really good"? Actually it depends greatly on the type of mead you are going for and the...
... That's perfectly fine too. Place a large towel over the top of the bucket while it is fermenting just to keep the bugs and dirt out. Try not to splash the...
... While this will work, I prefer a lid and an airlock. The vast quantities of CO2 will keep most bacteria out during primary, but it's better to not have to...
Personally, I still wonder at the whole aging mead thing. Traditionally, meads were drunk soon after brewing, yes? Same with ales over beer. On Fri, Apr 3,...
OK, what we have here... Is a confusion of terms. Most of us are discussing a full mead, which is wine like in character, runs 8 to 18 percent alcohol or...
... The latter was certainly more common in period, however there are a few examples of the former in period, and many just barely post-period (Digby). But it...
I brew what I like but I know if it isn't an authentic recipe then I won't put it into a competition. It can still get graded on its merits, but aside from...
When I teach mead making, one of the first questions I get asked is "when can I drink it?". My standard answer is "as soon as you like it".  You must...
... That's what the IKBG is for. A completely modern brew (ie; one they could not possibly have done in period because ingredient Z was first discovered way...
I have never submitted a product to competition that was created explicitly from a period recipe. I have always submitted "plausibly" period original...
... From a practical standpoint you are dead on. From a technical standpoint, ethyl alcohol is ethyl alcohol is ethyl alcohol. What's changing is two things,...
In less technical terms, sampling a product coming out of the primary can be roughly the same experience as sucking down lighter fluid ;-)Â Yet, six years...
As a non-chemist, it is my understanding that yeast produce higher (fusel) alcohols in addition to ethanol during fermentation. It is the fusel alcohols that...
Are you having what you think is a problem with fusel alcohols? If so do what ya can to avoid em. Fusel's are heavier molecular weight and are in general...
Thats part of it. Also the esters and ketones made by the yeast. Also, when the yeast dies (lyses) other chemicals come out of dead yeast that add to that. On...
I was responding to ethanol is ethanol comment regarding the idea that 4 week old booze is rough, but one year old booze ain't. Â It was my understanding that...
... I am also fairly new to brewing, having made my first batch less than two years ago. In that time I have brewed around 15 one-gallon batches and 2...
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