Recipe talk:How to make Mead

Two questions (I had three, but then I Yahoo'd "demijohn" and answered one of them). When you say "pan" do you mean "pot?" I presume this is an English/English translation thing. Also, what kind of acid do you generally use to cut down on the sweetness? Lurker 12:04, 20 November 2007 (EST)

Yeah, I'd hazard that "pot" and "pan" mean generally the same thing in this context. A big, metal high walled metal container in which you might make soup, fish stew or chili. As for acid, generally citric acid is fine, other brewing supply places sell tartaric acid which works too. --Jeeves 12:26, 20 November 2007 (EST)

Ah, I didn't realize one could buy the acid by itself; I figured you'd have to use something acidic. I'm obviously a bit of a newbie at home brewing! Lurker 13:30, 20 November 2007 (EST)

Anyone tried this? I have two brewing kegs I thought I might give this ago. - User $\scriptstyle h/2\hbar$ 22:11, 22 April 2009 (EDT)

yield?

If you have to mention 2 kg of honey, perhaps it should mention how much is made from 2 kg of honey? [[User:K61824|]][[User_talk:K61824|]] 16:34, 16 August 2012 (UTC)