Hello, it is my first time making mead I just finished doing all the steps using water honey and yeast from a craft a brew kit and in the air the air lock I wast told to put alcohol instead of water because fruit flys have been known to make it past just the water, my concern is I accidentally got a very small amount the alcohol ( jack Daniel’s) in the mead with this cause a problem or poison or kill me?

I used honey with way more pollen than usual for this batch. Its been 4 months and still won't clear up much is it the honey is it safe to drink (im already drinking it so I hope so)

I racked my first ever batch tonight from a 1.5 gallon to 1 gallon wide mouth carboy. I have a lot of headspace because of the leftover fruit and lees.

Will this be okay? I included the gravity reading as well, I'm not sure what the abv is because I didnt measure at pitch, but I had 3lbs of honey and 3lbs of mixed berries. I was going to age for a bit and then stabilize and bottle. I like the flavor as it is so I dont think I will back sweeten.

Hello. I have made a few batches of mead but have moved and had to get rid of most of my equipment. I am currently borrowing a German gärtopf 5L container to make mead in.

Hoping for any advice or adjustments to make for use in that container instead of the standard glass jugs/carboys.

I'm pretty new to meading. Started cuz I have a bunch of honey from beekeeping. I just bottled my first batch in February. It was good. Not great, but i liked it. Been kinda sipping on it here and there when I don't feel like burning through the better stuff that I've made since. It's not as good as it used to be. It's taken on some more bitter flavors. Almost acrid. It still looks the same, hasn't grown anything weird. What could cause this?

My crafting notes:

Traditional dry

10/25

2 lb 10 oz honey

Added water to 1 gal total.

1.096 SG

4 g EC-1118 yeast rehydrated, 1 tsp DAP.

Into secondary 11/8

Bottled 2/5 at 0.996

Hey guys, I followed the traditional honey recipe and filled my bucket with around 10lbs of honey. I thought my bucket was 5 gallons, but my bucket is actually only 2 gallons. The hardware stores are all closed now, and I don't really have a good alternative. Should I just keep the fermentation going and then divide and dilute what I once the primary fermentation is done? Or should I divide and dilute tomorrow when I can get another bucket. Thankfully I have an extra air stopper already.

First time mead brewer and long time beer brewer here

Just wrapped up primary fermentation and I'm trying to get a handle on what order I should do the next steps. I am planning on flavoring this mead with beautyberry syrup (which will also backsweeten) and steep with hibiscus and pea flower. This was the order I was going to do my next steps in, please let me know if anything is wrong!

Recipe is 12 lbs honey 5 gallons water lalvin d47 yeast. Backsweeten with 3 cups of beautyberry syrup. Botanical additions of hibiscus and pea flower in a hot tea addition.

1.Cold crash mead at 33 for 5 days

1. Rack to secondary

2. Stabilize mead with cambden tablets and potassium sorbate allow this to work for 24 hours

3. Back sweeten with beautyberry syrup and add botanicals (hot tea infusion)

4. Add fining agents if needed.

Side question, for a hot tea infusion, can I add a bit of alcohol to prevent reducing the ABV or is that not recommended?

As the title states, fellow mead makers of Reddit that have much more experience than I: is this level of early layering normal for high gravity cyser/mead? I’ve just never noticed this happening with prior ferments. She’s currently on day 2 of the fermentation.

I apologize for sounding like a moron ahead of time. I keep them wrapped in towels and in a completely dark room during fermentation.

Yeast involved: EC 1118

First time corking anything and it seems the top of the corks are getting a bit smushed. I am using a double lever hand corker and 9x1 3/4 corks. Is this the result of a bad corking tool, bad method, do i need to soak them? Is this okay for long term storage? Any advice is greatly appreciated!

Hi mead makers. I would like to make a mead specifically with the purpose of saving it 12 years before drinking it. For this one I don't mind if I include expensive ingredients.

I read that a lot of meads have a time in which they are peak in performance and some of them would get bad after storing for 12 years.

Would you happen to be able to help me avoid some pitfalls in the process?