Recent content by Alchemymead

I think this is also the case for mine, most of the time if I give mine a bit of a shake before pouring it tastes better! I don't know if this is a sign of not well made mead but I guess I don't care

Just out of curiosity, how much honey did he put into 30 gallons? What kind of yeast? The answers may solve the problem...

I don't think he'll have too much of a problem with aromatics & flavor... He would have heather honey dissolved in heather tea and add more heather in the secondary? I think it sounds like over kill to me but let me know how it works out either way!

I made a Lavender, Heather & rose hips mead that was quite good. I think the next time I make it I'll cut out the rose hips but I wrapped my herbs in muslin and let it boil in the water for about 10 minutes before letting the water cool and added the honey.

Personally I'm philosophically opposed to drinking it out of a wine glass. Small glass, mason jar, horn or straight from a bottle (I find actually tastes best) if enjoying with a small group of intimate friends who aren't turned off by the idea...

Schramm's Compleat is still pretty relevant, but with the internet these says do you really need a 'mead bible'? For all I read before I started making mead, nothing beats getting your hands dirty and making a simple batch (honey, water & yeast) of your own...

It's both, I think, that ferments: natural yeast on the Gesho + bacteria present on it.

Yes, it's said that it's better young. Drinkable in 3-5 weeks

After tasting it ^ this is absolutely true. The Gesho (which is a type of buckthorn) gives it a flavor that is quite unique. Next time I make some I'm not using any added yeast, straight traditional.

Actually just tasted some last night, it's different but good. I just gotta go taste some real Tej at an Ethiopian restaurant...

So it's vegetarian but not vegan... #threadjack

Edited I just brewed 3 gallons of a strawberry mead, 3 gallons of a coffee mead, 2 gallons of tej and another 5 gallons of a garbage pail (pale - ha) ale and a gallon of cyser. If I could do math lol- 878

+1 bernard, just split and put in two one gallon jugs, with the cinnamon and ginger it's got a little bit of a hoppy bitterness that's not overpowering or annoying. This ish is gonna be delicioso

Dang man, good job! That's a frickin steal!

Yeah I was just starting in that jar and no it's not sealed but in the fridge with a regulator set at 70-72 degrees, the jar was just to let the Gesho sticks soak. Yeah my ratio is a little less than 2:1 honey and I was going to do 2, 1 gallon batches and mess around with the second. I was...