Recent content by mysticmeadery

I have had success using lactose in mead. It adds a nice creamy sweetness to the brew and is typically not fermentable by brewing yeast. I have gone as far as 4# in 5 gals without issue. Not for the lactose intolerant of course.

Blackberries fade pretty quickly in mead so if it is going to age at all use lots of blackberries. The amounts you are talking about seem good for aging.

I am afraid your fruit in the primary is spent and won't do much in the secondary. I have done both and find that only putting fruit in the primary tends to not have as much flavor. This can be good though if you are dealing with a strong flavor and a light flavor as you can put the lighter...

I have done a few strawberry meads and have discovered a few things that may be useful. Strawberries fade quickly once bottled. The only batch that had good strawberry flavor I used 10# in 5 gal. The color tends to fade to brown over time. I would use 1# of crimson rhubarb for color, acid, and...