Recent content by desert_druid

In my experience, I don't see why that would ruin it :) I've let some of my meads sit longer than that out of laziness.

I often put a small lemon in my mead when starting a batch just to give the yeast more nutrients, but never thought of using it for flavor. Let us know how it turns out.

Looks fairly normal. As has been said, smell first... then taste. Mostly, those are perfectly reliable on telling you if the mead is good, and if it's ready :)

I wish you the best of luck finding out... I'm familiar with the desire to recreate fictional drinks, or at least how they may taste/look.

Planning on starting a cyser this weekend, and thinking I may try the San Diego Super Yeast in it. Any experiences with that yeast in wine or mead making? The recipe I have in mind should give the yeast plenty of sugar to be bouncing off the walls.

Name's Randall... got into homebrewing about a year and a half ago. Have made a number of beers. My favorite beers so far are my "Morrigan's Stout" (Irish stout with chocolate and honey) and my autumn beer... no particular name, but it has grains, pumpkin, and apple cider as well as honey...