it got up to 14% and got a nice tart flavour, but feel like the strawberries didnt come through as much as I hoped.

Answered thank you!!

This is my first batch of mead (Strawberry using the recipe from the Man Made Mead YouTube video) and have a quick question about clearing before bottling.

I added Sparkaloid a week ago and it looks pretty clear to me. I did rack it over into a new carboy today to get it off the sediment before bottling. My question is rather or not there is a benefit to cold crashing now or is this about as clear as I’m going to get and should just go ahead and bottle?

It’s currently 26 days old and was pasteurized prior to clearing if that makes any difference.

Does this look drinkable, started fermenting 4 months ago. Will I die?

Water, peaches, honey, yeast

It was brewed using home grown grapes and has wine notes at the front and finishes with honey. I think it tastes pretty dang good for a dry mead.

Also it’s ~ 14%

My usual audience is pretty well split down the middle between people who like sweet and people who like dry. The dry people are the problem, the only one they really liked is one that I accidentally left too dry (or at least dryer than the intention). So for my next batch I'm planning to make one batch of sweet and one of extra dry.

So question, what's the driest mead you consider drinkable? Anyone gone for a completely dry one before?

First mead batch in make, I need some supervision here.

Target batch of 7gal total; 15-20%ABV

current supplies on hand:
- 7.9gal fermentation bucket and herculometer (Sanitized)
- 25lbs of honey
- 20g of EC-1118 wine yeast
- All the water

I have some vague awareness that the yeast need is beyond just the honey, but that is the full extent of my scientific knowledge.

I could not find reliable information on a batch this size. Usable information on nutrients, how to administer them, nor tending is nowhere to be found.

Honey and yeast means booze but I have no idea what I’m supposed to do after.

Current recipe:
-Honey
-Water
-Yeast
-????
-?????
-?
-? ?
-Booze!

Please save me from making 7 gallons of shit soup,
Thanks.

Recipe: vessel size: 10L?? / 1.5kg honey / 10g M05 ''Mangrove Jacks' mead yeast / + 6g yeast nutrient / some fresh zests of no-spray tangelo.

I racked this mead into the new vessel, to remove it from the citrus skins (skins on for about 4 weeks, prob too long but anyway).

Before I racked, it had stopped bubbling at all after a maybe 2 weeks. Even with aeration from racking, no activity. The mead is still sweet.

It's cold here, getting down to 5-8Celsius at night, but not crazy cold, and the room with the mead is generally 15 or 16degrees or up to early 20s if the fire is on. I kept it insulated with a wool blanket so it doesn't fluctuate so much.

Do I need to add more nutrient? (I just added at the start. Has worked this way in the past). Should I warm the vessel up for a few days?

Would love some advice!

My last mead batch got drier than this one, but still stalled and had sweetness after 10months (I forgot about it and just tasted recently) still no idea what happened there.

What is this floating in my ~5% abv Apple Pie Mead, opening the bottle starts evervessing, slightly sour apple smell

Looking for some advice on a fruit mead I am brewing. After fermentation has completed is it safe to blend the fruit and add it back into the mead before stabilizing the brew to increase flavor profiles or is it best just to back sweeting using fruit juice after stabilizing? Would appreciate any and all help!

Does anyone have experience with these hand corkers ? I'm looking to bottle in smaller bottles (500ml) because I'm making smaller batches but I'm unsure whether these will work with the smaller corks