| Read Complete Questions & Answers | Ask a Question 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 while it is brewing? Thank you and I look forward to hearing . . .
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?
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.
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?
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 a difference if it (beer/mead) is poured into a wood keg . . .
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?
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.)
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?
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 i re-did this in the Carboy should i re-rack from 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
11/1/2008 -- Can I buy your Mead Kit now and use it at a later date?
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?
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?
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?
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 but that didn't seem to do anything. I was wondering if this . . .
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
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?
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 another spot in my house to keep?
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?
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 I’ve tasted was too sweet for my taste. Any suggestions? Thank . . .
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.
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?
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.
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?
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 the sugars locked up in the blueberries would not be included . . .
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.
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!
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.
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 half
and half.
Thanks, Eric.
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 turned out to be 35 days from the 15th (6/19). Tomorrow . . .
6/15/2007 -- Can I bottle this mead in a mason jar?
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 pack (which was active in the pack). I still have the original . . .
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 sanitizer per gallon of water i mix up.
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 sweet mead yeast, shook it and let it set. Then I set about . . .
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 brought the temp to 80). Apparently my hot water was too hot. . . .
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. Keep up the good work. You've made a new customer
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 regular brewer's (safale) yeast ok or do I need to get sweet . . .
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?
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?
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. Fermentation started within a day, but now (3 days later) everything . . .
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 used the liquid yeast starter and i'm not sure if i waited long . . .
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 #1214. Use with or instead of? Thanks again, love the site! . . .
12/29/2006 -- Can you keg mead or use the wine in a box system? Will either change the flavor?
12/28/2006 -- Can you tell me what the alcohol content is in the Nectar of the Gods Mead Kit?
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?
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 so. My question is what would happen if I racked it to secondary . . .
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?
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)?
6/18/2006 -- What do I need to add to your Mead Kit to obtain 18-20% alcohol?
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?
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. I am partial to glass, therefore I do not have a large . . .
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 with different ingredients? Thanks!
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, very slow. Three days later i brought 8lb of frozen strawberries . . .
11/16/2005 -- A friend of mine asked me if I could make a mango mead ? Can I and how much mango would I need?
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?
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 passing about every 3 or 4 seconds, is this normal? Should . . .
10/6/2005 -- i have just racked my mead before adding the clerifyer 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?
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?
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 or smell the fermentation process - at least with ciders). . . .
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?
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 approach you take with mead making.
Also, is traditional . . .
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?
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!!!
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 again?
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.
2/25/2005 -- I've been brewing beer for a year or two and have the basics down (but not much beyond that). A friend was recently diagnosed as Celiac's disease which means she can't have any gluten or gluten byproducts. I was thinking about trying to make her some gluten free beer but the malt situation seems quite challenging. One recommendation I've gotten was to start as if making mead and then add hops. Does . . .
12/7/2004 -- This will be our first attempt at mead (or wine-) making. Is it possible to make half a batch, or do I need to order 4 cases of blue bottles? I'm a bit hesitant to order everything, just in case my husband does not want to try this new hobby, but am having trouble rationalizing the 50% shipping cost if I just buy the mead kit...
12/3/2004 -- Wanting to make a traditional mead and then thought i would split the batch at bottling and do half still and half sparkling. what should I use to carbonate it and how much? I plan on a sweet mead and don't want to add a stabilizer so I can get a referment. Can you help?
12/1/2004 -- First, what does mead taste like?
Second, I have the deluxe beer brewing equipment kit. What other things will I need to make mead?
10/11/2004 -- I've made a pyment (mead with fruit) using homegrown grapes. The grape concentrate was added to the honey-water mixture towards the end just long enough to pasturize. Mead nutrient was also added at that time. Once the mixture was forced cool (75-80 degrees F), the Wyeast Sweet Mead Yeast Package was added. It had been swelling for about 12 hours at 70-80 Degrees. Now the Mead has been in the . . .
9/21/2004 -- I have had the Nectar of the Gods Mead in my primary for three weeks and I was curious when to rack to the secondary. Everythin states when it quits bubbling through the airlock. I have a 6 1/2 gallon primary and none of my other batches (4) have ever bubbled and I have racked at about 1.04. The mead kit started at 1.084 and is now at 1.060. Should I wait until 1.025 as another did or rack sooner? . . .
9/13/2004 -- All the meadmaking books I've read suggest tasting the mead at each racking. Since it is so yeasty at the first couple rackings, can I filter it through a coffee filter to get a more accurate taste of the mead-to-be?
9/10/2004 -- I was wondering, what is the proper glass for drinking mead? Wine ,beer, or snifter type glass?
7/21/2004 -- I am in the processes of making mead and it is almost ready to be bottled. I was wondering if it would hurt the mead to add sugar to it before bottling it to make sure it is sweet enough, or if it will get sweeter the longer it sits in the bottles.
7/15/2004 -- The specific gravity of my mead is around 1.02. I did a taste test just to see what it was like and it tasted much like a sparkling white wine. Is this how mead tast or should it be different?
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