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did you put the lemonbalm and basil in secondary

Just thinking here but that looks more like a cheese press for cheddering then a wine press but i could be mistaken

its really weird you said that i let it sit on bourbon soaked vinnilla beans for 2 month and the had it sit on oak for about 3 months

any update on this

ok thanks for the info

it was also a 5 gallon batch

ok so i already bottled and added 5 camden tablets to the mead before bottling can i still restart fermintation

i also knew this was going to be a sweet mead just not this sweet

i went back to my notes and it was 1.130

can i add acid blend after fermitation

starting gravity was 1.30 and the ending gravity was 1.05 i used e-1118

I tried a pure sugar mead using 12lbs of honey 11lbs of maple syrup and 2lbs of brown sugar it came out really sweet any what to either mitigate the sweatness or turn it into a creamer of sorts any suggestion would be appricated