Atek

Recipes 

2011 ken schramms cyser, unfortunately fermented too warm with d47. Not the greatest but sure is pretty. Lol.

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"Gaurd your honor, let your reputation fall where it will, and out live the bastards."

saramc

Recipes 

I personally prefer to allow nature to take its course and allow my mead to drop clear without fining agents. Depending on what your recipe ingredients are it simply varies from mead to mead as to how long that can take. For example, my raspberry melomel is always clear within 3-4 months and consumable around the 7 months mark, while my prickly pear cactus mead is still clearing at the 6 month mark and many reviews I have read that it can take up to three years for some batches of that particular mead to even clear naturally, but is well worth it. I also think if you have room to bulk age then go for it, but if you need the room and must bottle just make sure the mead is completely clear and completely degassed, but it will age well in either container.

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Motto: quel che sara sara

Atek

Recipes 

And the pictures to go with my post, my bad...

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"Gaurd your honor, let your reputation fall where it will, and out live the bastards."

Onihige

Recipes 

I just digged up a picture of my very first mead, from several years ago.



Too bad it was a failure on sooo many levels due to my ignorance. At least I learned a whole lot from my mistakes.

rhartwel41

Recipes 

The one on the left is a lemongrass mint mead that I started last weekend. Originally it was heavy on the lemon flavor with a hint of honey and ended with a mintish after taste. And the other is JOAM that is a little over a month old.

Crumb

Recipes 

here's my Cyser, picture is a couple months old and I just bottled it a few days ago.
Fresh local honey and apples (which I juiced myself to get the apple component)

Curtis2010

Recipes 

Just brewed 10 gallons of a traditional mead today. However, one of the few downsides to brewing in kegs -- I can't take a pic!

mneilson

Recipes 

Bottled my first mead tonight. Made it last November in honor of my dad, who passed away this time last year and was also a mead maker.

luda007

Recipes 

From left to right.
My attempt at rumbullion.
My 1st mead. (honey, water, yeast, raisins and a little vanilla). Racked and clearing nicely!
Cranberry mead
JAOM
Caramel Belgium wit beer(racked for another 2 weeks)
The boxes in the shower are 48 bottles each of american wheat and bock. I added fresh orange peel and coriander to the the wheat. Both will be conditioned for a month on the 15th. I've sampled a bottle of each already. The bock reminds me of Guinness black lager.
Blueberry mead.
I also have a cyser upstairs in the kitchen cabinet. It didn't start so I had to dilute it.

*i use the litter container just in case the carboys decide to foam out.*

MeadWitch

Recipes 

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Primary: Cider House Rules Cider

Tertiary: Sweet Dried Cherry/Vanilla Mead, Prickly Pear Mead, Jalapeno-Peach Sweet Mead

Bottled: Huajillo Honey Mead - 4 bottles only, first ever mead, Light Draft Style Cider, Raspberry Mead, Hibiscus Mead, JAOM, Peach Melba Mead, Limoncello, Kahlua, Spiced Winter Cider, Orange/Vanilla Mead