From Tara of Bovill, Idaho on 2/22/2012.
Complete kit, easy to follow directions, Great price!
From Dominic St.John of East Haddam, Connecticut on 7/14/2010.
I put mine in two 2.5 kegs and put 30 psi on them to get some wonderful sparkling mead. I then filled some grolsch bottles for my cronies but its best off the tap. I'm goning to keep this going so there is always a 2.5 keg ready for my fridge. I also . . .
From Rob Johnson of Lake Stevens, Washington on 4/10/2010.
As you can see by all the other reviews, this kit is a sure bet! My first time, I bottled just a little early, and ended up with a sparkling mead, which was so popular that I am always asked to make it again! Well, even the non-sparkling version is . . .
From Ryan of Elmendorf AFB, Alaska on 4/29/2008.
We used the sweet yeast and it came out amazing. Great taste, clears up real nice and was incredibly easy. The only complaint I have is how fast it's gone.
Actually really great kit
From Mike of Milawukee, Wisconsin on 4/3/2008.
I made this kit and added 2 extra lbs of honey. It turned out great and everyone loves it. I was actually a little skeptical at first, but I can't deny it, this kit is great. It's simple, no boiling or messing around. You just put it in a bucket and wait. . . .
From Michael Griffin of Brandon, Florida on 3/12/2008.
This was my first attempt at Mead making and it turned out great. The clarity was perfect and the taste was easily as good as winery brands. In fact, my girlfriend prefers mine (yours) over the brand names.
Truly the Nectar of the Gods
From Pami Griffith of Dundalk, Maryland on 5/22/2006.
cannot not have enough on hand--getting requests daily for it!!! try it, it's easy and the taste is fabulous. Got friends just wiaitng for the next batch.
Must Have (pun intended)
From Orville Tincher of Cross Junction, Virginia on 2/9/2004.
This kit is unreal. I can't make it fast enough to keep my family and friends happy. I have made many meads, Melmels and Pyments and nothing has touched the flavor of this Mead.
Nectar of the Gods
From Jeff Worthen of Hampton, Virginia on 1/31/2004.
WONDERFUL KIT!!!!!!!!!!Oh my gosh!!! This stuff is awesome, made it last March 2003, let it sit and age until Sep, (labor day weekend), and tried some, WOW!!!Still drinking it, on special occasions, New Years birthdays, etc,... A must try
the best way to start making mead
From Thom of spring lake , Michigan on 11/30/2003.
I made my first 10 batches of mead and wine this year. I get all my equipment, kits, and ingredients are from Homebrew Heaven, and I have never been anything less than completely satisfied.We did a blind tasting of mead a few months ago with some . . .
From LA of L, California on 10/24/2003.
I just like to say that I enjoy making your mead kits. I have made "gallons" of it and it never last long. My friends drool over it. The best thing that I found out is to disolve the honey in all the water or juice before I put it my fermenter.
3/18/2014 -- For the Nectar of the Gods mead ingredients kit one of the steps reads "In about a week or two, or three..., the fermentation activity will slow down considerably, or stop altogether." What should be the determining factor of this occurrence? Should I watch for when the airlock bubbles a certain amount of times per minute, take a data . . .
Response From Homebrew Heaven: As a guide (only), a good time to transfer into the secondary is when your hydrometer readings are about 1/4 of your beginning gravity "points" or lower. For example, your Nectar of the Gods mead kit starts off at a gravity of 1.087, then a good time to transfer is when your gravity is 1.021 or lower. No need to panic on this.Other . . .
3/10/2014 -- Hello Homebrew! I recently purchased your wine(mead)-making kit and a kit for the Nectar of the Gods. Upon reading the instructions there is a point where it is recommended to warm the primary fermentation up to 78-80 degrees Fahrenheit.Is this for only the duration of primary fermentation, or do I keep the temperature at 78-80 degrees . . .
Response From Homebrew Heaven: Meads do like it warm, but 70 deg or so should be just fine. I would get it started, and try to be patient. It will take longer that expected, is all.If it slows down, or stops fermenting altogether, then I would warm it to 80+ degs to finish it off.Usually, you can find a warm space somewhere in your house to let it ferment. Especially . . .
12/16/2013 -- I will be ordering your NOTG Mead kit (Sweet yeast) and had read "somewhere" that using french oak cubes helps to shorten the aging process of wine as well as imparts additional flavor similar to aging in wooden barrels. I have 3 questions please; Would French oak cubes enhance the flavor of the sweet mead or ruin it? If the mead is enhanced . . .
Response From Homebrew Heaven: 1) The addition of French oak into your mead sounds like a nice addition. Haven't done it, but oak is a flavor/aroma that I enjoy, personally2) The oak shaving/chips/cubes could be added at the beginning of the fermentation. Use about 4 to 6 oz per 5 gallon batch, and allow about 30 days of exposure. Leave them behind when you siphon to . . .
11/26/2013 -- Can distilled water be used to make Mead? My water has a high concentration of Chlorine or does it matter?
Response From Homebrew Heaven: Yes, distilled water is fine. Chlorine inhibits yeast growth, but can be eliminated by either boiling the water or simply letting it sit out for 24 hours before using.
1/23/2013 -- Hi. Could ginger be incorporated into the recipe, a dry yeast used, and some additional honey added prior to bottling to make a sparkling ginger mead starting with this kit?
Response From Homebrew Heaven: I love ginger, so I have done something similar (a couple of times). It came out good, but the ginger flavor "changes" somehow. Can't explain it, but it wasn't that great. Don't mean to discourage you, because it CAN be done, it just wasn't for me.As far as carbonating it yes, that can be done also. The kit comes with a dry yeast. You . . .
2/12/2012 -- Im getting married in mid july 2012. I would like to make 4 large batches of sparkling wines. I intend to carbonate them with my 5 gallon kegs and CO2 that I use for brewing beer. Can you please recomend a good (my best choice) kit to turn into sparkling wine? I am an experienced all grain brewer but have never made wine. Looking for something . . .
Response From Homebrew Heaven: Congratulations!On this, I can speak from experience. I have lots of neices, and when I made some for one of them they all insisted on me make more for their weddings. I did it the same way (force carbonated in corney kegs) some I bottled, (as "champagne") and some I simply served from the tap.The 2 biggest hits were the Cellar Classic . . .
2/26/2011 -- Greetings, Been a while since I did any brewing. All my purchases have been from you for obvious reasons. I noticed you now sell only one style cork. A standard and a premium. Which one went away? Want to try my hand at mead. Would like to use honey local to my area. Can I get a kit without your honey? Thanx gang. the new site is awesome. . . .
Response From Homebrew Heaven: We now only offer the standard corks. The premium corks just became prohibitably expensive.Unfortunately we don't offer the kit minus honey. Here is a list of everything else that is included for you to purchase separately. 1- package of Mead blend (sku N07)1- package of Super Kleer clarifier (sku N38A) 5- campden tablets (sold . . .
6/26/2010 -- I recently Made The Nectar Of the Gods mead kit and I'm Concerned About the Color Of. The Mead is currently in it's first day of Fermenting however it is a very nasty brown color I know it will lighten however I'm wondering if this is normal. I'm afraid the well water I used may have done something.
Response From Homebrew Heaven: Fermentation does often look kind of nasty. Yeast cells are brown in color, and usually rise to the top. It is a temporary situation. The yeast cells will later sink to the bottom, and yousiphon off the good clear mead! It's very unlikely that you well water is a problem.
4/28/2010 -- I would like to make a sparkling mead using your kit. If I were to treat it as I do beer, I would wait til the end of fermentation, add priming sugar, then bottle. Do you agree? Would adding additonal honey for carbonation work, and if so, how much? Then, as far as the bottling, which bottles/cork/cap combination would be best? thanks. . . .
Response From Homebrew Heaven: I agree, more or less...This can be done, but DON'T add the stabilizer at the end (it comes with the kit) or it won't carbonate. Also, don't expect a sweet mead, because all of the honey (sugar) will have been fermented out. You can get a sweet sparkling mead if you keg it, but that is different than your bottling question.For a carbonated . . .
11/8/2009 -- I am thinking about brewing your Nectar of the Gods Mead with one of your brew kits. I noticed in the mead instructions that it has to be kept at a certain temperature for a certain length of time. I am new to brewing and was wondering is there something that comes with the kit that will do this? How do I keep the brew at a certain temperature . . .
Response From Homebrew Heaven: The fermentation temperature(s) for mead are not that precise...room temperature, or a little higher is just fine. No, there is no temperature controlling device in the equipment kit. Most people have no trouble finding a closet or similar for their mead. There is also no certain (pre-determined) time for fermentation of mead. It sometimes . . .
8/29/2009 -- I started a Blueberry Mead with this kit using 2.5 gals water 2 gals organic blueberry juice the 2 packs of yeast and a XL pack of the sweet mead yeast. I forgot to add your Mead Blend pack to the mead but the airlock is bubbling, Its been two days should i add it now or does the yeast have everything to ferment?
Response From Homebrew Heaven: I would go ahead and add only HALF of the mead blend. Do it very slowly, however, to avoid foaming.
7/8/2009 -- I have mixed the honey/water and added the mead blend. Can you tell me how long is the Wyeast Sweet Mead yeast able to safely stay in its pouch once you have ruptured the internal pouch? Just wondering since the honey/water/mead blend mixture seems to be taking quite a while to cool down.
Response From Homebrew Heaven: Wyeast cultures needs at least 4 hours in order to "puff up". After that, keeping it at room temperature for a day or so is just fine. If it will be longer than THAT, I would refrigerate the yeast until it's needed. Give it another 4 hours or so to slowly warm up to room temperature befoe adding the yeast culture to your mead/wine/beer. . . .
7/3/2009 -- Since the Wyeast sweet mead liquid yeast packet says it is enough for 10 gallons; Is it ok for me to just double the amounts on everything else and make a 10 gallon batch of the NOTG all at one time since I have a primary fermentor that is large enough for all of it?
Response From Homebrew Heaven: Certainly. That will work just fine!
5/30/2009 -- Hi, I was thinking of making mead and beer and I see it is recommended to pour the final product into glass bottles and then corking or capping them. Does it make a difference if one uses twist on caps (like a lot of wine makers started to use all of the sudden recently)? I just can't see how it would affect the product...Also, does it make . . .
Response From Homebrew Heaven: There are a LOT of different opinions, controversy and historical inaccuracies with respect to mead making (as well as beer). As far as hard data, mead making is especially lacking. That means my opinion is just that. You can certainly find people who strongly disagree with my opinion(s) below. So be it. 1) I'm not sure where you get the . . .
4/7/2009 -- I bought the Nectar of the Gods Mead Kit and the sweet yeast. Do I just substitute the sweet yeast for the dry yeast in the directions? Should I add all the yeast?
Response From Homebrew Heaven: I would just use the Wyeast liquid culture, and save the dry yeast for another batch, or for adding to the mead later on. Mead is slow to ferment, so it's nice to have some on hand in case your mead needs an extra "boost" later on.
1/15/2009 -- When using raw honey (non-pasturized) do we really need to boil it? If we do have to boil, will we lose flavor? Because, when I add honey to my beer, and I add it, when the first fermentation starts . By the way Nectar of the Gods is the Best!(I got lucky on it!!!, now I know why honeymoon came from Mead.)
Response From Homebrew Heaven: You'll find lots of opinions on this issue. Personally, I believe you would be fine with not boiling. It makes sense to me, however, to pasteurize the honey/water mixture by bringing it to about 180 deg F for perhaps 15 or 20 minutes. Yes, boiling your honey causes some of the more delicate aromatics to escape. Adding to an active fermentation . . .
1/10/2009 -- My SG is at 1.000 and falling on my Mead but the Airlock on the carboy still bubbles just a little bit like every 45 secs to a min. My question is should i bottle the Mead since my SG has gone below 1.000 or should i wait until there is no activity in the Airlock?
Response From Homebrew Heaven: I would wait until all bubbling has ceased...like when there is 3 minutes or more between bubbles.
12/5/2008 -- I asked a question about my mead a while ago and you guys came back with an answer that i added the Clarifier too soon and knock my fermented yeast out of suspension and to solve this to add more yeast and yeast nutrient. I did that and i notice my SG going from 1.049 down to 1.042 and i believe everything is back on track. My question is . . .
Response From Homebrew Heaven: I would leave it in the carboy.
11/18/2008 -- I was researching mead and i stopped by a local meadery and he said for a five gallon batch that primary would probably take between 2-4 months and the entire process will take a year. is this true? Does leaving sit too long in primary damage it? Thank you i love the QnA pages
Response From Homebrew Heaven: Making mead takes patience, clearly, but putting a time on it like your local fellow is just not possible. How long will it take? It depends on the fermentation temperature, the amount and quality of the nutrients added to mixture, the amount and quality of the honey itself, the type and quantity of yeast, and probably 100 other factors. . . .
11/1/2008 -- Can I buy your Mead Kit now and use it at a later date?
Response From Homebrew Heaven: It can be purchased now and used within the next 6 to 12 months. The only part that can become "less active" is the yeast. If you intend to store it for a long time, I would take that out and refrigerate the yeast. Particularly so if you get the liquid yeast option.I would also be sure to leave the honey tightly sealed to prevent oxidation . . .
10/31/2008 -- Does your Mead Kit expire? Or could I store it for a later date to use and how would I go about storing the mead kit?
Response From Homebrew Heaven: It doesn't expire per se; it can be purchased now and used within the next 6 to 12 months. The only part that can become "less active" is the yeast. If you intend to store it for a long time, I would take that out and refrigerate the yeast. Particularly so if you get the liquid yeast option.I would also be sure to leave the honey tightly . . .
10/30/2008 -- The Nector of the Gods Kit instructions say if before bottling i want to sweeten the Mead a little more i can either add sugar or more Honey, what type of honey can i go to Kroger and buy some clover honey they have on they're shelves or do i need non-processed Honey?
Response From Homebrew Heaven: Yes, you can use processed honey from a grocery store to re-sweeten your fermented mead. Just be SURE to stabilize your mead before you do that.
10/26/2008 -- Your Mead instructions call for Tap Water to be used and i live in the city where i feel the tap water is too chlorinated to be used to make the mead. My cousin brews mead and he said to buy distilled water, my question is what type of water do you think i should use my tap city water, distilledd water, or spring water?
Response From Homebrew Heaven: Any of those choices should be fine. Obviously, the better the water tastes to you, the better the resulting mead should be.If you are really concerned about chlorinated (city) water, you can either boil the water to drive it off, or simply let it sit for 24 hours or so. It does the same thing.
10/25/2008 -- I started making mead from you kit on 9/11 and its SG was 1.084. Going off the directions after about a week and a half I transferred it to a secondary fermenter with a reading of 1.052. Now 10/25 it’s been in the secondary fermenter and the reading is 1.050. I added one of the dry yeast packets that came with the kit about two weeks ago . . .
Response From Homebrew Heaven: Mead ferments VERY SLOWLY compared to beers. It is always better to wait.I am hoping that you have NOT added the campden tablets or the potassium sorbate. They will interfere with the fermentation process. Other than being slow, everything seems ok. The clarifier is only added after the fermentation is complete.
8/1/2008 -- HI, I would like to try to make mead. Do I need to buy a "Beer Kit" and do you sell instructions for this? I have only made whiskey with a still. Beer and mead making is COMPLETELY NEW. Please help with some info and tell what I need to buy. Thank You,,,Paul
Response From Homebrew Heaven: A great way to get started in making mead is with these two products:Nectar of the Gods Mead Kithttp://store.homebrewheaven.com/Product550This is the ingredients, instructions etc to make a nice traditional mead. For the equipment, we recommend our 5 Gallon Complete Wine Making Kit. It has all the hardware...fermenter, test equipment . . .
7/29/2008 -- I live in Columbus Ohio and i've read everything about making Mead and it look like you have to keep in always at a certain temp, that being said can i keep the Carboy with the mead fermenting down in my cool basement or do i have to seek a room that stays mildly hot or what?
Response From Homebrew Heaven: Mead will ferment best at room temperature or above, like up to 80 deg F. If that is inconvenient (or impossible) you can use one of our Brew Heat Pads under your carboy to keep the temperature up. Here is a link to that product:http://store.homebrewheaven.com/Product1129
7/29/2008 -- Hello, i'm a first time brewer that wants to make a nice Mead wine. I would like to buy you "Nectar of the Gods" kit, what is all the equipment i will need? I live in Columbus, Ohio and i know you have to keep Mead at a certain temp my basement is a little cold, can i keep the mead for frementing in the basement? Or should i seek out . . .
Response From Homebrew Heaven: The Nectar of the Gods Mead Kit is all the ingredients and instructions you need to make a great mead/wine. It does not include the hardware (brewing equipment). We offer a Complete Winemaking Equipment Kit that works perfectly for making mead as well. Here is a link to that product:http://store.homebrewheaven.com/Product289
6/12/2008 -- What is the alcohol percent, and would i would I have to buy if i want to achieve 15-20 percent alcohol?
Response From Homebrew Heaven: Assuming there is enough honey, the sweet mead yeast will leave about 2-3% residual sugar. The dry leaves about 0-0.25 percent. With the Nectar of the Gods Kit, you should get about 8.5% and 11% respectively. The dry wine yeast will give about 11% also.To yield 15% alcohol, you would need about 4.5 lbs more honey, and a LOT of patience. . . .
5/2/2008 -- I've brewed four of your beer kits with great success, thank you. I live in New York City, and with summer approaching I’m sure the temperatures will be well above 75. Is there a something, perhaps wine, that will ferment properly at higher temperatures? I’m predicting between 80 and 85 degrees. I’ve heard Mead might, but the one Mead . . .
Response From Homebrew Heaven: Yes! Red wines and meads, especially, are fermented warm. Cabernets, Merlots, Pinot Noirs etc etc work out nicely. Meads too!Don't let the fact that your first (and only?) taste of mead was too sweet for your tastes. Mead can be made dry as well. With our Nectar of the Gods Mead Kit you actually sweeten to taste (if you like) AFTER fermentation. . . .
4/29/2008 -- We tried this mead kit and loved it. Now we want to try a cyser. A lot of what I have been reading says to rack/bottle once it clears up. Do you have any guidelines for how long meads/cysers should ferment? Thanks for the help.
Response From Homebrew Heaven: In short, no.Here is the thing...MANY MANY MANY factors play into how long a fermentation will take. Here are just a few:Sugar (honey) concentrationStrain of yeast usedFermentation temperatureNutrient level presentType(s) of nutrientsTemperature variations during fermentationAmount of yeast usedMineral content of water . . .
4/13/2008 -- I have made the Nectar of the Gods kit using the sweet mead liquid kit. Should I expect an ending gravity of .99-1.00 or will it be slightly higher?
Response From Homebrew Heaven: It may end up a little higher than that. This is normal for a sweet mead. The key is to make sure your mead is done fermenting. Don't rush it. If you get the same readings for about a week or so, and see no bubbling, you can stabilize it at that point with the additives and clarify it.
2/27/2008 -- Hello, I want to make some mead, but already have the honey (saves a bundle on shipping to Alaska). Do you sell the Mead Blend, Campen Tablets, Potassium Sorbate and 2-part wine finings separately? If so how much would that cost? Thanks for the help.
Response From Homebrew Heaven: Yes, of course. We have those products in the Mead category, and the Wine Additives category. Here is a link to those sections (pricing is shown for each product):http://store.homebrewheaven.com/Category47andhttp://store.homebrewheaven.com/Category40
1/26/2008 -- I live about an hour (if traffic is good) from the address on your website. Do you have an actual store or is everything here based solely online?
Response From Homebrew Heaven: Yes, we have an actual brick-and-mortar store in Everett, WA. People actually walk in and buy stuff!Our address is:Homebrew Heaven9121 Evergreen WayEverett, WA 98204Heck, you can actually call us on the phone, too! It's 425-355-8865. A person will actually answer as long as it's business hours!
12/12/2007 -- I am curently fermenting your NOTG kit and have a nice bubble every 7 seconds with thee Wyeast sweet mead yeast. I added 3 pounds of Orange blossom honey and 1 pound of blueberries to the must. My specific gravity had a starting point of 1.101. Would I be right in assuming I am getting a false reading as to the final alcohol content because . . .
Response From Homebrew Heaven: Correct,your alcohol % will be higher once the berries break down, and the sugars in the juice are fermented out. How much is anybody's guess, but I wouldn't expect much higher. After all, even if the berries were 100% sugar (they aren't) it would increase the alcohol content by only 1%. The 3 lbs of honey had a much larger effect.
10/11/2007 -- Hi, I am planning on ordering your Mead Kit, but had a question on adding fruit. If I want to make a blueberry, or raspberry Mead, when can I add this fruit? During the fermentation, or after the Mead has been Cleared and stabilized? What works best? Or what is the easiest, as I am new to this.Thanks for your help.
Response From Homebrew Heaven: I like to add (real) fruit to a straining bag once fermentation has started. Leave it in there for perhaps 4-7 days until most flavors and sugars are extracted, and then remove the pulp. Other do it differently, and make excellent meads, however (actually, a mead with fruit is called a melomel).You asked about the easiest way as well. . . .
10/5/2007 -- My buddies and I just started making your mead kit today and we ran into a problem. We couldn't break the small pouch of nutrients in the yeast. We had to poke it with a (sanitized) knife. Will this effect our brew? Thanks for a great kit!
Response From Homebrew Heaven: It won't affect the final flavor of your mead, but it WILL increase the amount of time it takes to get going, and to finish. You see, you added a lot less yeast then you would have normally. It will take extra time to build up that yeast "colony" in your mead. You will have to be extra patient on this one!By the way, the pouch you poked . . .
8/28/2007 -- I am ready to bottle my NOTGMK and i was wondering if there was anyway to make a portion of it sparkling. Any thoughts.
Response From Homebrew Heaven: Certainly, it can be done. HOWEVER, you cannot use the stabilizers (potassium sorbate and sulfite) on the portion that you will be carbonating. The stablizers will prevent re-fermentation, so it will not carbonate. ALSO, do not sweeten the carbonated mead before priming. That would be too much sugar, and would likely break your bottles.Another . . .
8/26/2007 -- Hello , my buddy and I want to make meade,but he likes it dry and I like it sweet, whats the best way to split a batch halfand half. Thanks, Eric.
Response From Homebrew Heaven: Simple. Just ferment it to dryness, split it into two containers, and stabilize and sweeten yours prior to bottling. Don't forget to stabilize! Use potassium sorbate and sulfite. We recommend using wine conditioner for the sweetening as well.
7/9/2007 -- Another question regarding the mead. I'm certain it's in good shape, but want to ask HBH's opinion. I asked a question below, the mead was started on 5/8, I waited a week with no fermentation whatsoever. On 5/15, I pitched a second yeast, and fermentation began not long after. I waited for fermentation to nearly stop in the primary, which . . .
Response From Homebrew Heaven: Our opinion is this: Be PATIENT. Yeast cells don't wear watches or look at your calender. They work at their own pace. 35 days is nothing. It may go another 35 days. Or not.Mead just takes a very long time. If you add the stabilizer before it is done fermenting, it won't work.
6/15/2007 -- Can I bottle this mead in a mason jar?
Response From Homebrew Heaven: Yes, I suppose you can. Pretty unappealing however...mead is a special drink, as as such, most people use fancy bottles, labels etc to enhance the mead "experience".
6/3/2007 -- I'm having problems with my fermentation and could use some help. On 3/6 my O.G. was 1.078 (@80F). On 3/20 it had dropped to 1.064 (@68F), and I racked to a secondary). On 4/29 it had only dropped to 1.049 (@64F). Today, 6/3, it is still at 1.045 (@80F). Any suggestions?Should I pitch more yeast? I used the WYeast dry mead smack . . .
Response From Homebrew Heaven: That IS slow. I would go ahead and add the packet of dry yeast that came with the kit. There is no harm in doing that. A little more yeast nutrient wouldn't hurt, either. I doubt if the yeast is completelyl "dead", but it is probably stunned a bit. Try to maintain a steady temperature of about 75-80 deg F if you can and hang in there!
5/31/2007 -- I was checking about this mead kit, and was wondering if the deluxe beer kit has everything needed for the process.Also, this question is out of place, but I'm not sure how much iodine sanitizer to add per each gallon of water. I've made two batched of beer that have both turned out, but i'm not sure if i'm using too much or too little . . .
Response From Homebrew Heaven: Yes, the Deluxe Brewing Equipment Kit has everything necessary to make mead, BUT mead is traditionally more like a wine. You may want to bottle it in wine bottles, and use a corker and corks for that purpose. I would suggest adding a double lever corker.As far as the iodophor sanitizer, it takes very little to do the job. If there is a . . .
5/24/2007 -- I am in the process of my first attempt at homebrewing and purchased your Nectar of the Gods mead kit. I used distilled water since my tap water isn't fit for bathing much less drinking. Knowing the water needed to be hot in order to dissolve the honey, I heated 1 1/2 gallons on the stove to appx 190 deg. I popped the inner pouch of the . . .
Response From Homebrew Heaven: You did the right thing. As long as your yeast package "puffed up" (swelled), you have live viable yeast in your mead. It just takes time with meads to get started. I would wait at least another day or so, and then if you don't see any signs of fermentation (bubbling thru the airlock or within the mead) THEN I would go ahead and add the all . . .
5/13/2007 -- I pitched the sweet liquid yeast on 5/8/07, and as of this morning there still has not been a single bubble come out of the airlock. I know in the instructions you state you *should* see signs of fermentation in 8-36 hours, but we're talking 5 days now. I pitched the yeast at 78 degrees, about 2 hours after I added the cold water (which . . .
Response From Homebrew Heaven: As long as the inner pouch was ruptured and the outer pouch swelled up, you have viable yeast in there. 5 days is a little long alright, but I would wait for perhaps 2 more days to see what happens. If it is not going by then, I would add the dry yeast that came with the Kit.No, a lower OG is not a problem.
4/24/2007 -- I'm very interested in making mead using the kit you supply. My question is, if I rack from the bucket to a 6 gallon carboy instead of a 5 gallon is topping up necessary? If so would you reccomend topping up with water or wine?P.S. I've viewed almost every wine/beer site on the internet and I've found yours to be the most helpful by far. . . .
Response From Homebrew Heaven: I've never found a little extra headspace to be a problem, actually. Particularly if there is still a little fermentation going on. The fermentation gives off CO2, which helps to protect your mead. If you DO want to top it off, I would use an interesting white wine, like a gewurztraminer, or mosel.
4/23/2007 -- Ok, another question as I try to nurse this mead along... It's been 2 1/2 weeks since I pitched the yeast with NO airlock activity, but I believe my problem is temperature (staying around 68-70 deg). I have purchased a carboy heater to try and get the temp closer to 80. Is the original yeast still ok or do I need to pitch fresh yeast? Is . . .
Response From Homebrew Heaven: A better indicator of activity is a hydrometer reading, rather than airlock activity. Not sure what the problem is there. Is it possible that you added the stabilizer (potassium sorbate)also, or sulfites, like campden tablets? That goes in after fermentation, not before.As long as there is no stabilizers in there, and the yeast pack swelled . . .
4/11/2007 -- Way out here in hillbilly hell, my best choice for water is distilled water. The tap is no good. Is distilled water okay for things such as the mead kit I bought, and beers and wines? Anything it's NOT good for at any costs?
Response From Homebrew Heaven: Absolutely. Distilled water works just fine for beer, wine, mead...anything worth drinkin'!
4/8/2007 -- I read in your mead instructions to bottle as wine, but is there any reason why bottling in beer bottles with oxy caps wouldn't work?
Response From Homebrew Heaven: No, that will work just as well.
4/2/2007 -- I'm having a problem with my Nectar. I ordered the kit with the sweet yeast. I pitched that yeast when I first put the batch up. After 2 full days and no fermentation at all, I decided to start and pitch the dry yeast that came with the kit. I pitched the dry yeast, along with 5 more pounds of honey, and things were looking promising. . . .
Response From Homebrew Heaven: Mead will never get going "strong". Honey is a complex sugar, and by it's nature, it takes a long time to ferment. Besides, without a hydrometer reading, you cannot tell how far along it IS. It could even be finished (altho not likely). Adding 5 more lbs of honey will certainly make a strong mead, and will also prolong the fermentation . . .
2/20/2007 -- hello.....i know mead fermenting takes a long time and all but i'm not fully convinced that the mead i started up is fermenting properly. its fairly cool this time of year..i'm guessing the batch is around 60 degrees at the moment..i mixed everything up on 2-16 and its 2-20 today. is there any negative effects from repitching the yeast? i . . .
Response From Homebrew Heaven: The way to know for sure if it is fermenting (or not) is to take a hydrometer reading.It would be better to move your mead into a warmer area, or to provide some supplementary heat. 60 deg is a little cool, alright.With liquid yeast cultures, you need to "smack the pack" and allow enough time (at room temperature) for the pack to swell . . .
1/25/2007 -- Hello, I just received the Nectar of the Gods Mead kit with the Sweet Mead Yeast #3184 and I cannot wait to get started. My question is do I add the #3184 in WITH the packets of yeast that came with the kit? Or do I get rid of the packets that came with the kit and just use the #3184? I have the same question, but with the Belgian Ale Wyeast . . .
Response From Homebrew Heaven: I would just use the liquid yeast cultures. They will give your brews the characteristics of that particular yeast, which is what you paid extra for. Keep the packets of dry yeast for a future batch! Yeast is full of nutrients, too, so some people like to boil them in their beer wort. This of course kills the yeast cells, but adds nutrients . . .
12/29/2006 -- Can you keg mead or use the wine in a box system? Will either change the flavor?
Response From Homebrew Heaven: Yes, you can do either one. Kegging will eventually add some carbonation from the CO2 you use, but other than that, neither way of serving will change the flavor.Kegged mead (whether carbonated or uncarbonated) is very very nice. Maybe too much so. I did this once, and took a large glass or two out to the hot tub. It hit me like a . . .
12/28/2006 -- Can you tell me what the alcohol content is in the Nectar of the Gods Mead Kit?
Response From Homebrew Heaven: Approximately 10.5% alcohol by volume.
12/11/2006 -- I am interested in purchasing a beginning mead making kit for a friend for Christmas. I have no idea where to begin. Do you have any suggestions of complete packages that he could use to get started making mead?
Response From Homebrew Heaven: Our Nectar of the Gods Meak Kit is a great way to start. Here is a link to that product. It has all the ingredients to make a great mead:http://www.nexternal.com/hombre/Product550If you also need the equipment (fermenters, test equipment etc), I would recommend our Complete Wine Making Equipment Kit (5 gallon). Here is a link to that . . .
11/1/2006 -- I ordered your mead kit and as a novice I screwed up. I thought it said put 5 gal of water with the honey and all. needless to say and to make a long story short, with some extra wildflower honey and a couple of cups of sugar I ended up with 6.5 gallons of must. It started slow but it's percolating very well now, bubbles every 15 seconds or . . .
Response From Homebrew Heaven: It would go gangbusters with the new sugar, and nutrients provided by the fruit. It certainly wouldn't smother the yeast. No worries there. It might be a nice addition, providing you have room in your fermenter for it.
10/7/2006 -- I was thinking about making a batch of mead and was woundering if the e-z cap bottles would work to bottle mead?
Response From Homebrew Heaven: Certainly. That would be a nice way to present it.
6/24/2006 -- I'm interested in making a sack mead. I'd like to use the Nectar Of The Gods kit, but noticed it uses much less honey than other sack mead recipies I've seen. Would the kit still work if I added an additional 5-6lbs of honey (understanding that the fermentation would take longer)?
Response From Homebrew Heaven: Certainly!
6/18/2006 -- What do I need to add to your Mead Kit to obtain 18-20% alcohol?
Response From Homebrew Heaven: More honey, like 8-9 lbs more, as well as an alcohol tolerant yeast, like champagne, eau de vie or distillers yeast, and probably more yeast nutrient as well. Not sure how much. Oh yes, and LOTS AND LOTS of patience. Even then, you may not achieve 18-20% ABV simply by fermentation. Frankly, I wouldn't do it. If the alcohol level is that . . .
5/19/2006 -- Can I also make Mead from the alcohol distiller?
Response From Homebrew Heaven: No.You don't need a still to make mead. Mead is fermented, but is not distilled. We have mead kits. link to it below.Mead is typicaly made in a manner similar to wine. Our Complete Wine Making Equipment Kit (5 gallon) works well with the mead kit. Here is a link to that product as well.
5/16/2006 -- Just a quick one:The mead kit comes with two packets of dry yeast, and a liquid yeast pouch. The instructions simply say "mix the yeast". Am I supposed to combine them all with the mixture?
Response From Homebrew Heaven: Since you ordered the Kit with the liquid yeast option, I would just use that. Be sure to follow the instructions on the liquid yeast package, and activate the yeast prior to adding it. Save the dry yeast packets for another batch.
4/21/2006 -- I consider myself an intermediate beer brewer and would like to brew my first mead. Shopping for a kit, I stumbled on your site. In reading the instructions online for mead making I noticed that 5.5 gallons is the desired amount to add to the primary fermenter. I only have two 5 gallon glass carboys, used as my primary and secondary fermenters. . . .
Response From Homebrew Heaven: Yes, you can use a 5 gallon carboy. When you transfer your mead to the secondary fermenter (2nd carboy), you can top it up with water at that time. The idea here is to yield (end UP with) 5 gallons of finished great mead.Yes, we believe that a good liquid yeast, like the Wyeast Sweet Mead yeast will give a more authentic, flavorful mead. . . .
3/29/2006 -- I am trying to buy everything I need to make my first batch(es) of mead, and I'd like to make a somewhat dry mead - I've had many commercial varieties and Chaucers is my favorite, but still slightly too sweet. Are there modifications I could make to the mead kit you offer to keep it on the dry side, or am I better off starting from scratch . . .
Response From Homebrew Heaven: No modifications are necessary if you use either the dry yeast that comes with the kit, or the optional Wyeast Dry Mead Yeast. It will turn out on the dry side. It is only when you use the Wyeast SWEET Mead yeast that you will end up with some sweetness, or if you resweeten prior to bottling.
1/31/2006 -- Hey, I started my first mead batch using the nectar of the gods mead kit by dissolving the honey in about 2 gallons of water and following the rest of the instructions for the kit then cooled the stuff and pitched with the wyeast sweet liquid yeast at about 75 deg F and racket to primary. The airlock bubbled about once every 5 mins or so . . .
Response From Homebrew Heaven: It CAN ferment this fast, depending on temperature and nutrients. The fruit addition provided more nutrients, so it helps to speed it along. No worries. There is no reason to believe it's contaminated in any way.Adding more sugar may only cause it to ferment more, as the yeast turns that brown sugar into alcohol. It won't add sweetness . . .
10/23/2005 -- Can I combine two 5 gal sweet mead kits to fill an 8 gallon white plastic fermenter? Should I cut back on the second jar of sugar or would all of it be to much? Do you have 8 gallon kits?
Response From Homebrew Heaven: No, I wouldn't do that (use 2). It is designed to make 5 gallons. No we don't have an 8 gallon version. If you wanted to make 8 gallons, use one kit and add about 5 more pounds of honey.
10/23/2005 -- My question has two parts, first does it cause a problem to make a 5 gallon meade mixture in a 8 gallon white plastic fermenter as far as the air space above the meade to the top of the fermenter which is about 8 inches?Second is I started your sweet mead kit on the 1ft of this month so it has been fermentering for about 23 days with a bubble . . .
Response From Homebrew Heaven: 1) No, that shouldn't cause a problem. Just be sure to keep it sealed, with an airlock attached.2) Yes, entirely normal. Yes, you need to be patient, and wait for the bubbling to stop. It just takes a long time.
10/6/2005 -- i have just racked my mead before adding the clarifier and i got a taste of it but it tastes alittle bitter to me,i heard of a couple of ways to sweetin it up but wanted to know how you would go about sweetining it up?
Response From Homebrew Heaven: Assuming you are using our Nectar of the Gods Kit...the following is from the instructions are in the kit. It details the sweetening. If you are using something else, you are on your own.Once you have added the clarifier, you should see you mead clear noticeably soon after. Allow 2 more weeks for settling to occur.Before bottling, . . .
10/3/2005 -- I have gone through my first racking and was wondering if i should wait to add the clerifyer till it stops bubbling its now down to 1 little bubble every 1.5 minutes or would it be OK it i added it now?
Response From Homebrew Heaven: Nope. It is better to wait a while longer. Mead requires great patience, I know.
9/19/2005 -- Hi, I've read your FAQ and others questions about the slow fermenting of Mead. I bought your Mead kit and pitched the yeast at 75 degrees. Nothing happened for a week so I bought another yeast package and pitched that. The batch is now 78 degress and three days after the second pitch with no activity (usually you can hear bubbles popping . . .
Response From Homebrew Heaven: Usually when this is reported, the mead maker is using a plastic "bucket" type fermenter. It actually IS fermenting, it is just fermenting so slowly that a tiny leak around the lid is relieving the pressure.Another thing that comes up is that people throw in all the additives in the kit. The mead blend IS supposed to be added, but NOT . . .
8/26/2005 -- I started my first batch of mead 15 day ago using the Wyeast Sweet Mead Yeast but now think its the wrong yeast cause i still have the lalvin K1-V1116 wine yeast. will this damage the mead in any way? If not what do i do with the yeast i have left?Would it hurt if i added it to my mix or kill it?
Response From Homebrew Heaven: NO harm done at all! You can use either yeast, of course. Some people like their mead sweeeter, and for this the Wyeast Sweet Mead Yeast is a good choice. It leaves more of a honey flavor.If you want it a little drier, the K1-V1116 is also quite good. Mixing the two yeasts is also possible, but you can expect it to end up less sweet . . .
8/18/2005 -- I am very interested in your mead kit but have a curiosity about methodology. in his book, Charlie P. prefers boiling the honey and sets out his reasons in some detail. However, even he admits there is a legitimate controversy concerning boil vs. no-boil methods. I value your advice and would like to know your reasoning behind the no-boil . . .
Response From Homebrew Heaven: Our thinking is that boiling mead drives off the more delicate aromatics. It's as simple as that. As long as you use sufficient nutrients and a vigorous yeast culture, bacteria etc shouldn't be an issue...the yeast will take over, so why boil?Traditional meads can be either dry or sweet. It's more a matter of preference more than tradition. . . .
8/13/2005 -- i started my first batch of mead on thurs and i still see no sign of it starting to ferment,what should i be looking for?
Response From Homebrew Heaven: Meads are often very slow to get started, and slow to finish as well. This is normal. When it starts fermenting, you should see bubbling thru your airlock. I would expect to see some in the next few days, as long as your fermenter is well sealed and there is water in the airlock. Keep the fermenter warm, and you will see results soon.
6/2/2005 -- Is there any reason you wouldn't recommend bottling this or any mead into regular 12 oz beer bottles?? very curious about mead!!!
Response From Homebrew Heaven: No, that can certainly be done. It will taste the same.Mead is a special drink, however, and many people like to use a "fancier" bottle for presentation purposes. After that long fermentation time and aging, it just seems proper to "dress it up".
5/5/2005 -- Last year I purchased a dry mead kit from Homebrew Heaven and it is excellent! It was bottled in September and I actually still have seven bottles left! I decided to get the ingredients for the sweet mead from you but use a locally puchased honey. I have lost the original recipe and was wondering if you could supply me with the instructions . . .
Response From Homebrew Heaven: We have now posted the instructions for the Nectar of the Gods Mead Kit on our website. Here is a link to it:Go there, and then click on details.
4/6/2005 -- ...I am interested in making two beverages, Mead (honey wine) and Soda (preferably cream soda or birch beer). I was wondering if you could tell me exactly what supplies I would need that you offer. I have never done any brewing of any sort and you help is greatly appreciated.
Response From Homebrew Heaven: For a traditional (still) mead, we recommend our Complete Wine Making Equipment Kit (5 gallon). It has all the necessary hardware. Link to that product is shown below.We also have a Nectar of the Gods mead kit for all the ingredients.Soda pop isn't really "brewed" at all, just stirred together and bottled. If you use plastic soda bottles . . .
3/19/2005 -- How do I add the potassium sorbate to my mead to stabalize it? Do I predisolve it, or just rack on top of it. How long do I need to wait for stabilization.
Response From Homebrew Heaven: Either way will work just fine. It will be stabilized within 24 hours or so.
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