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Old 10-14-2013, 01:15 AM   #1071
Bluespark
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Tasmanian leatherwood honey traditional. 14%, 7 months old. I didn't have high hopes for this when I started, but it is AMAZING. Dry, strong floral aroma, resembles Concord grapes and elder flowers. Really amazing honey.

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Old 10-14-2013, 07:23 PM   #1072
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Semi-sweet, wildflower mead 16%ABV

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Old 10-16-2013, 03:10 AM   #1073
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Quote:
Originally Posted by vNmd View Post

Sorry, didn't see your post. I used canned fruit (7 lbs is all that would fit). I checked the ingredients and there was nothing freaky, just fruit and sugar water. I let the sugar water drain off before adding to the carboy. Left them in for 2 - 3 weeks and racked. It is bulk aging for a couple months before I bottle. It has a little haze now. I am hoping it will clear on its own or I will have to add some clearing agent.
Sweet, thanks!
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Old 10-16-2013, 04:49 PM   #1074
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Vanilla Chai Mead (has already seen some action ^^)



Cherry Mead



Work in progress:

Banana mead (done fermenting, needs to age & clarify)

Apricot mead (2 days since start of fermentation)

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Old 10-19-2013, 03:30 PM   #1075
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Opened up a bottle of my Cyser last night. The taste and the aroma is fantastic!

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Old 10-20-2013, 08:13 AM   #1076
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Since I was up anyway because I made the mistake of drinking coffee in the evening, figured I might as well label.

3 Goats Gruff Cyser

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Old 10-25-2013, 12:44 AM   #1077
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My first mead in the secondary. Made from raw honey straight from the bee keeper.
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Old 10-27-2013, 03:48 PM   #1078
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Carvindc, you inspired me to take a pic of one of mine, ready to transfer, made from honey from the hives in my own back yard. You cannot get more "locally sourced" than this!

native-mead.jpg  
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Old 10-27-2013, 07:06 PM   #1079
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Carvindc, you inspired me to take a pic of one of mine, ready to transfer, made from honey from the hives in my own back yard. You cannot get more "locally sourced" than this!
It looks good nice and clear
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Old 10-27-2013, 09:41 PM   #1080
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Desert-blossom honey and pomegranate Mead

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