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Home Brewing Articles

General Brewing

  • Homebrewing
    Discuss your brewing techniques, brewing styles, and any tips you might have. Use our community to ask about these things as well.
  • Bottling
    Tips and tricks to finding a home for your beer.
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    Show off your equipment, share tips on maintaining and sanitizing.
  • Terms
    Common home brewing terms and jargon for the new home brewer.

Recipes

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    Share your recipes and comment on other's recipes that you try.
  • Beer Related Recipes
    Do you have a good recipe that uses beer (or wine)? Know of any good marinade's? Let us know about them here.

Alternative Brewing

  • Brewing Cider
    Techniques for brewing cider. Tips, tricks, questions, they all go here.
  • Wine
    The art of distilling wine. Discuss tricks to the trade, your successes (or failures), and the joy of distilling wine.
  • Mead
    A wine made from fermented honey and water. Discuss brewing this favorite of the Romans and Greeks.

Home Brewing Community

  • The Pub
    A place to discuss things not about brewing, beer, wine, etc. This is a place to get to know our other members outside of our shared enjoyment of home brewing.
  • Beer / Wine Talk
    Talk about your favorite beers and wines (and meads and ciders, etc) with other beer and wine lovers.

Brew Market

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    Whether its equipment or ingredients, if you need to get rid of some of your brewing stuff, do it here.
  • Buying Brewing Stuff
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New in brewing mead

Hi, folks. I'm totally and absolutely new to brewing mead, or any brewing for that matter, and I would truly appreciate some advice and help. Alright, now I understand the basics - stir honey into appropriate amount of water according to recipe, but do not boil honey, and after the mixture has cooled, pitch the yeast, then put it in the primary fermenter, thoroughly sterilized with bleach and/or other methods, and let it ferment until bubbler's bubbles are many seconds apart. However, after lurking on the forums for a bit, I have heard of a secondary fermentation, in a glass carboy. Is the secondary fermentation truly necessary? I have seen recipes that require only a primary fermentation, and then straight into the bottles. Also, what would you guys suggest for starting equipment for an aspiring mead-maker? Would a 6.5 gallon bucket suffice for a primary fermenter? What about for the secondary, if it is truly necessary? Thank you
cole

 

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