mead

Hi all, After brewing a batch of stout a few years back and not really enjoying it I have decided to try to make small batches, 1 gallon demijohn, of mead. I have tried to use the search option on the forum and scroll through the thread pages but have had no luck in finding a basic guide. I...

Hi all, Soon I want to make a 17% (Sack?) mead. I have these scotch whisky oak blocks to condition with. However, I'm wondering what else to do with this mead. Just wood seems a bit bland. Have you guys got any experience with oaking mead with infused oak? What would you add to a high ABV...

Hi folks, I have a Session Mead fermenting in a cupboard with a heat mat, and have just added a Sourdough Starter to the same space. The Sourdough Starter appears to be VERY active. Is there a problem with keeping the two of them in the same cupboard? I have an airlock on the mead, so the...

Hello, Currently I have a cherry and berry mead in my fermenter with whole squeezed fruit. Naturally I am hoping to get the most volume I can out of this. Once the fermentation has ended I want to rack, but I was wondering, do any of you who don't use bags squeeze this fruit to get some more...

Hi, I am interested in making a berry recipe, but some recipes state to add almost 3 kg's to 5L??? For reference, 3 kg of berries take up 4.8L of volume according to this calculator: https://www.aqua-calc.com/calculate/food-weight-to-volume How do you guys make a 5L batch with 3 kg's of...

Hi, Everyone seems to be talking about the pH during fermentation, but what pH should mead be in the bottle? I am thinking about making a lemon themed recipe at some point and I would love to hear if anyone has experience with a little more acidic tasting meads.

Alright so I'll get straight into it. I'm a microbiologist and I feel like the concept of attenuation means something completely different to me, but probably from similar etymology. I was wondering which of the following scenarios is correct. Let's say we have a hypothetical yeast strain which...

Hi guys, I’ve never brewed or even tasted mead before but I have been brewing beer for about 5 years. Have just found out my second child is on the way. With my first, I brewed an imperial stout to celebrate. This time I’d like to brew something that I could potentially age a bottle or two of to...

Hello everyone, First time trying my hand at cyser. Its been fermenting for 4 weeks now. I used 3lb of orange blossom honey, 1.5 liters of Treetop apple juice and D47 Lavlin yeast. It was rather frothy and foamy in the first 2 weeks then i noticed this on the top. At first i thought it was...

Hi What would be your opinion on adding dried apricots to the fermenting stage or at the end of the fermentation of mead for flavor?

Hi All, I am new member and new to this hobby , I did a search , but there isn't any specific about wine making equipment post. There is whole sub forum for beer making..! Can someone guide me the equipment I will need if I start with 30 bottle ?, I am not keen on plastic fermenter ( all the...

Hi all, this is my first post I’m new to this site and hoping to use it as a way to connect with others who enjoy the craft of home brewing to learn and grow. Today I started a spiced metheglin which I saw on city steading. This is my first time making a metheglin but not my first time making...

Hi All, I’ve been reading various post on this forum as well internet searches and you tube vids, all with the aim to start brewing my own mead, it is my favourite drink. Found some great info, quite a lot of different opinions and ways about doing things but I choose what seemed the simplest...

Hi all, I have just started brewing some Maple wine (adapted from a basic mead recipe. Maple syrup instead of honey. OG 1.090) Its currently in primary fermentation in a large plastic bucket. My question is: the wine is audibly fizzing, like a can of coke. Is this okay? I have never had a brew...

Hi everyone, my name is Matt. I've been keeping bees in southern Spain for 9yrs and produce and sell lots of honey. I would like to start producing sparkling mead.

I've experimenting with mead at the moment and may break into wine and beer if all goes well. I've been doing a lot of research on this and other forums, as well as Youtube videos. Soooo much info to absorb! Anyway, I've just bottled my first traditional, backsweetened mead and have a Joe's...

Is it possible? Could it work? My first attempts at making Mead sort of went critical and I've ended up with rather a lot of it. I know it will keep and improve with age but I was wondering if it could be used as a base for a Rumtopf ?? Opinions valued Thank you Bandersnatch..

Hi all, I'm a new member, so I haven't had a chance to read all the posts to date yet :-) I've made a Mead a year ago and I was really looking forward to it. Unfortunately it tastes like cough syrup and has a very medicial flavour. I used 2kg honey to make 1 gallon of mead. I'm not sure what...

Hi all, I have a few demijohns spare and I've decided to give mead a go for the first time. Because of the time of year I was thinking of a spiced mead (cinnamon, clove's, allspice ETC), that way it'll be good for Christmas. Is this over ambitious for a first mead and should I make a plain mead...