Welcome to the Gotmead.com Family! And thanks for choosing to subscribe and support the site!First thing you need to do, if you haven't already: Login (or register if you don't have a login yet) to the *site* on the left column...
I’m spending a week on ‘vacation’ (in quotes because I’m never really on vacation, just on the computer less than usual) in Montana, about 30 minutes outside Great Falls. John & I were able to use a couple frequent flyer tickets (the only...
Mead is basically a wine, and therefore does benefit from a certain amount of aging. This is not to say that no Meads can be enjoyed within a few weeks of fermentation (see Joe’s Ancient Orange), but even these Meads will improve if given a little time to mature. ...
Siphoning is actually a very important part of brewing and therefore requires a little more attention. It is during the siphoning that things can go horribly wrong if care is not taken. Therefore, please follow the guidelines as closely as possible to...
The Must should now be sitting in a cool location, approximately 65-70°F, away from any light. Some activity should be noticeable within a couple of hours of the yeast addition, but this may take a little longer. Be patient. The yeast are going...
