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Now that life is sorted back out, I'm itching to get back on the bandwagon, and considering going large volume. I am considering buying a Speidel 120L plastic fermenter (link below) at $120 it seems really reasonable. I figure if I make 30+ gallons of a traditional I can try all kinds of things...

Curious what all the beer brewers/mead makers think of this recipe.... It's a 4 gallon batch The Grain Bill (60 min mash) Flaked Barley 0.5lbs 80L Caramel Malt 1.0lbs Roasted Barley 1.0lbs The Boil (60 min) Target 10% Hops 0.5oz for 60 min Target 10% Hops 0.5oz for 30 min East Kent Golding 5%...

The debate about when to add fruit to a melomel isn't really a new subject and I know there are tons of threads on it already. There is a the add it in primary camp and there is the add it into the secondary camp, and a few inbetweeners.... That being said...

Has anybody stumbled across a good source for buckwheat honey? Dutch Gold has it at a fair price and Midwest supply sells it raw and unprocessed but the are out of stock. unfortunately I haven't come across any locally other than 8oz jars in a supermarket that are ridiculously expensive. I...

From our very first attempt at any type of fermentable beverage whether it be brewing beer to making mead or wine etc. we learn things with each and every batch. Unfortunately we also sometimes forget little things, common sense things and simple things we may take for granted. So here is...

So here is the next idea, caramel lavender metheglin/melomel/bochet? since it's going to be a combination of styles this one will have to have a creative name. Potential ingredients: 3 gallon batch 7 pounds orange blossom honey unless I can obtain lavender honey 3 pounds boiled orange...

Working on an idea for this Maple Bourbon Vanilla recipe.... Thinking of replacing a portion of the honey in primary with a quality local maple syrup and for the bourbon vanilla flavors making a madagascar vanilla extract with the bourbon instead of vodka or other clear liquor. maybe...

I have a clover mead made with wyeast sweet mead smack pack that has finished a little sweeter than I care for, is good, young but good that is in bulk aging now. I also have a cherry vanilla melomel made with red star red pasteur yeast that just got racked into the secondary that finished real...

Has anyone ever made, thought about or know anyone that has tried to make a mead, or rather a metheglin with ingredients like green anise, Artemisia absinthium, fennel seed etc....flavors of absinthe? I know alot of the herbs (more than just what is listed above) are pretty over powering so...

First day posting, I've learned a ton from reading the forums, respect and appreciate all of the experience on here. I am wondering if anyone else does or has harvested the yeast from a primary and repitched it? Little background and reason why I did it.... On...