Thanks for all the good info here. I plan on putting up my first batch tonight. I am going to try Joe's Ancient Orange, Cinnamon and Clove Mead.
I just have a couple questions. I've read through the entire thread about ten times, but I just can't seem to get it in my head whether Joe recommends putting everything in at room temp, without boiling, or should I heat the water to sterilize it, and add the honey to that? We have excellent drinking water, full of minerals, and it has been judged some of the best drinking water in the area.
Also, when I see directions which say to fill to within three inches of the top of the carboy, does this mean the top of the carboy itself, or the top of the neck of the carboy? I would think it would need some bubbling room for expansion, but I could be wrong.
Thanks in advance for your answers!
I just have a couple questions. I've read through the entire thread about ten times, but I just can't seem to get it in my head whether Joe recommends putting everything in at room temp, without boiling, or should I heat the water to sterilize it, and add the honey to that? We have excellent drinking water, full of minerals, and it has been judged some of the best drinking water in the area.
Also, when I see directions which say to fill to within three inches of the top of the carboy, does this mean the top of the carboy itself, or the top of the neck of the carboy? I would think it would need some bubbling room for expansion, but I could be wrong.
Thanks in advance for your answers!