I'm new to the forum and rather new to mead. I started my first batch last Summer, which completely dissapeared by Christmas Eve night. ;D Couldn't help it.
I have two batches started at present. The first batch was pitched about a month ago and was racked, oh, about a week ago. The second batch was pitched Sunday morning. Both are doing fine but, with a forum as this, with all the knowledge at ones finger-tips, why not take advantage? You fellahs that are willing to share your knowledge, save beginner's, like myself, years of sacrifice and toil.
My intent is to get the basics down solid, before branching off to more complicated recipes. At the present my desire is to stay with a non-chemical, traditional mead. I've been using tea & lemon, with spring water & raw honey. Simmering & skimming.
Ok, my first question to the forum:
I am doing 3 gallon batches. The end result I wish to accomplish is a sweet mead. I supect 3 or more pounds to the gallon, but what do you reccomend as a yeast, along with what amount of honey?
I've been using Champagne yeast w/ 4lbs. of honey to the gallon, but as I mentioned earlier, I haven't been able to let it age. ;D But, now that I have several carboys, etc... I do intend to begin aging and thus seek your advice on a simple, traditional, sweet mead.
I have two batches started at present. The first batch was pitched about a month ago and was racked, oh, about a week ago. The second batch was pitched Sunday morning. Both are doing fine but, with a forum as this, with all the knowledge at ones finger-tips, why not take advantage? You fellahs that are willing to share your knowledge, save beginner's, like myself, years of sacrifice and toil.
My intent is to get the basics down solid, before branching off to more complicated recipes. At the present my desire is to stay with a non-chemical, traditional mead. I've been using tea & lemon, with spring water & raw honey. Simmering & skimming.
Ok, my first question to the forum:
I am doing 3 gallon batches. The end result I wish to accomplish is a sweet mead. I supect 3 or more pounds to the gallon, but what do you reccomend as a yeast, along with what amount of honey?
I've been using Champagne yeast w/ 4lbs. of honey to the gallon, but as I mentioned earlier, I haven't been able to let it age. ;D But, now that I have several carboys, etc... I do intend to begin aging and thus seek your advice on a simple, traditional, sweet mead.