My winter mead - a bochet with apples, saffron and cinnamon. It's aging nicely and it's becoming rather tasty. Should be very enjoyable this coming winter.
A multi berry melomel that's just refusing to clear. I've given up waiting because I needed the stuff for making more mead.
The Brewmaster. Best's Black Forest Meadery. Dayton, OR.
Being the new guy, I think it's only fitting that I contribute.
This is my signature mead. Heather honey with meadowsweet, bog myrtle and a few other herbs.
My buddy is eager to try some mead. I sent him this pic to show that it cleared nicely. It is a JAOM with only 50% of the pith added and Lavin 71B rather than bread yeast.
Here's my Joam I bottled last night... In the middle... Skeeter pee on the sides