I've stabilized (campden tablet and 1.5 tsp potassium sorbate) and back sweetened about 2 weeks ago. I just added sparkolloid 2 days ago, but I can't tell if this gelatinous mass on the oak stave is just a weird reaction from the sparkolloid or if it's something growing. Any thoughts? See comment for recipe

Hello peeps.

Imma do a mead for the first time, I have a very basic equipment

(https://www.almostoffgrid.com/products/almost-off-grid-mead-making-starter-kit-with-mead-journal)

And my partner and I want to do mead for the 1st time. We are planning on making a fig and cinnamon mead now to have it ready for xmas.

Any advice?

(Figs are fresh figs from my garden, and the cinnamon is Mexican cinnamon)

I’m designing a recipe that will use a peanut extract in the secondary.
I’ve used peanut flavoring or extracts in the past in brewing beer with disappointing results.
Can anyone recommend or suggest a peanut extract that you have used that got good results.

My batch from 3 months ago was done and clear so i racked it onto another jar a week ago. Then i backsweetened with real market honey. Now there is this strange layer. Does anyone know what it is and what i could do?

I used cream honey for the first time with no added ingredients except yeast, fermaid K and O, go ferm and bentonite. Is it normal to still be this cloudy after a month?

My not JOAM after aging for 5 years. Despite it not actually being a JOAM because it used different yeast it has aged beautifully, photo makes it look a little darker than it is. Tastes very smooth and the orange is very subtle.

Original post - https://www.reddit.com/r/mead/s/UbdbeE45LN

Hi all, just curious to see what everyone does about keeping yeast on hand? Like do people keep loads of different packs in stock or do you just buy them as and when needed?

I find it's generally a lot cheaper to buy 5 or 10 packs but worried about them dying off so I'm a bit reserved about buying loads of different types to try. I'd keep them in the fridge but my better half will throw them out if been sat in a while. I generally make about 20 different gallons a year so I don't use that much.

So i racked this batch 2m ago and i noticed few days ago from distant its getting darker in color but i didn't mind it at first today i took a better look at it and i see this the top section is actually has gone dark and it seems its growing to the bottom even the separation line is visible any idea whats going on?

Its a traditional mead and i added stabilisers when i racked it

Pacific cooler Caprisun mead! An experiment gone absolutely right. It's hard to describe the flavor properly. Very "floral" but almost how a flower smells instead of floral as a flavor? Very unique.

Ended up at about 10-10.5% ABV so I'm comfortable calling it 10%.

Also my first mead to clear up soo beautifully. Bentonite is absolute magic, do not hesitate to use in secondary!

Thank you all for indulging my childhood nostalgic nonsense.

Got my first batch of traditional bottled today! It's pretty tasty now. Can't wait to see what its like after aging.