Making Mead at Home with Curt Stock 

You know about Chop and Brew right?

@@nathanhassey4724 Not as good.

Absolutely. She was a such a great person to know.

No, you pitch the required amount of yeast when you start out. Only the nutrient gets staggered. There are calculators you can use for a thing called the TOSNA protocol.

Air Marksman Your local shop is simplifying somewhat. Depending on how much honey and what yeast you're using, it's entirely possible that your mead hit a high enough ABV to kill the yeast before it could ferment all the sugars. This is common and acceptable. As long as you know gravity has stabilized, 1.010 is a perfectly good level for a semi-sweet mead.

When racking I imagine.

DaCamponTwee I agree, after primary fermentation.

Kyle Hugo It is a trashcan.

+thadrine I believe it,s a foodgrade trash can..tractor supply sells them.

Lilith Kooks I know its a little late but if you are refering to the juice,he uses Vintner's Harvest Black Currant Fruit Base 96 oz which is available at most online homebrew stores under wine ingredients.

no, not mead (mead is made with just honey)...If Maple syrup wine is what you are looking for: Start with a sp of 1.08 to 1.09 (Real maple syrup and sugar no Mrs Butterworth), spring water (you want the hardness of limestone from spring water), acid, tannins, yeast, nutrients. Treat as you would a must. Rack..give it a year in the secondary..Rack... Back sweeten if desired..bottle... Try a gallon batch first...maple syrup is pricey....tweak it to suit your taste. Happy Fermenting!

Thanks