Recently a new brewer talked to me about fermentation time.  He thought his mead should be finished much more quickly than it was.  When competition judges tasted his mead, the universal feedback was to wait another six months to a year, and boy would we like to taste it then.  Honey [...]

Yeast: there was a a cry for help on a brewing forum, asking why his fermentation had stopped sooner than he thought it ought to have. It comes down to whether the yeast is attenuated or not, ie; has the must stopped fermenting because it’s out of sugars or has [...]

Honey Handling and Mead Additives – another forum discussion  From http://byo.com/feature/875.html Your aim in preparing the must and in the fermentation of honey should be to retain as much of the natural flavor and aroma of the honey as possible. Honey is a dense and sticky product, which makes it [...]