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You may have done things a little differently than I. No biggie, it should still be amazing.. But lets see.. Is the brandy set aside, or did you add it to the fermentation? I had the two going side by side.. Well, three.. Two separate fermentations that I blended together - each of which was...

The House of Mondavi. Yes. If you know who this man is, and haven't read that book - you need to! RIP Mr. Mondavi I hope you found your brother.

It can depend on the type of tannin, but that's a good way to go about it, yes; Add tannins Wait 6 weeks Filter Bottle

I'd wait a year, before you address the sweetness. Especially if this is your first mead Try some commercial meads in the mean time, if you havent.. Check out their SG's and compare that to their acidity, then compare those notes to your palette.. You'll find what you like, if you do the...

What's the temp? You could try warming it up, if it's too cold

What is the SG now? Do you own 2, 5-6 gallon carboys? If the SG is still over 1.100 - meaning it's fermenting slow because it's lacking nutrients - you might consider racking into the two carboys, filling them about half way - 2/3 the way. Leave ample room for foaming and expansion, things...

Local is almost always better. As others mentioned, store bought honey is fine if you're going to cover it up with another flavor - a melomel, a braggot, a bochet, etc - but if you're making a traditional mead where it's essentially honey and water, you'll want the good stuff. The biggest...

It's pretty common; Comparing meads to grape wines in fermentation time is a bit of an unfair comparison - meads lack the nutrient levels of grape wines, which directly impacts the intensity of the fermentation. You can warm it up to ~72-75F You can aerate it a little bit

Not high, but high enough to bring it to a boil. It's something you come to understand very fast when it starts to warm up, lol. Too hot, it'll boil itself out of the pot; Too low, wont boil; There's a sweet spot depending on how much honey you've got, the pan you're using, and the way you're...

There's a chart on the first page.. Shows the color of the caramelized honey as time goes on; You just kinda have to pick a color Then when you caramelize the honey that far, dilute with water to make it a liquid in the pot - then you can dump it into your primary and dilute it to the proper...

Thanks for sharing, Mike!

Happy Thanksgiving, everyone! I hope it's a warm one!

I honestly dont know how healthy it is.. I know if you soak tobacco in water for a long period of time, it essentially makes an 'organic bug spray' I would definitely do some reading into it, before trying it

You're right, it means 'dont add any acid blend'

Serious patience, for sure. But it pays off! "You can lead a horse to water.." :db

So you're short a little water, lol The way I've been able to dodge the pectin issue that Jack mentions, is by letting the pears get ripe.. How ripe?.. If your Manthing can (he'll love this) squish the pear in his hand, so it oozes through his fingers.. I'm talking like, 'juice to your elbows'...

The pineapple would put your own flair on it, i think... What's your reasoning for it? If it's acidity, maybe go with some granny smith or crab apples - just a couple. If it's flavor.. try it? I made a pineapple mead, it's pretty good stuff; I need to make a larger batch. It might be better...

FT Blanc Soft is a tannin, so it's different from the other two. 'Blanc' just means 'white', where 'Rouge' is 'red', basically.. Opti-White & Booster Blanc are in the same ballpark, they help round out the profile in various ways and can be used with different timing - they each have slightly...

I dont think the other new "Hot Seat" will be as easy to find.. Who knows, prove me wrong y'all lol

Here John, maybe this will help http://www.themushroompatch.com/pdf_instructions/Morel_Mushroom_Patch.pdf In that PDF, they mention a soil mix of sorts.. Peat moss is cheap, from Home Depot or Lowes; Gypsum is pretty cheap but I would get that at a nursery, even though they have it at Home...