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Mead is generally associated with the Vikings, while champagne is generally associated with the French, Nuff said!

My thoughts exactly concerning champagne. The biggest reasons I am providig mead are two: First, the bride and groom are hard core Army ( The groom is actually a jerked over Marine ) so they will appreciate something a little "stiffer" and more manly than champagne. And second, I like the...

This sounds really good. Thanks for the input. I'll do a little more research based on this peach recipe and get something going this weekend.

Thanks for the quick reply Yooper. I agree with trying to keep the ABV down as well, however I want something that will age for them for several years, I plan to give them several bottles for anniversaries.

My niece is getting married at my house next September (09). She and her fiance are in the Army, in Iraq now and when they get back plan to marry. I am thinking I need to get a mead going that can be ready by then. I have made Joe's and a blackberry mead that are about 7 months aging now, they...

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Welcome. What college?

Yes. I aerated by shaking the carboy good. I'll check it agian tonight. Thanks.

I started the batch of Joes Saturday afternoon and then had to leave town for work on Sunday. I called home and my wife says there is no airlock activity (Sunday evening). I have another 5gal mead going for about a month now and it started right away and has been going strong ever since. The...

I grow around 40-50lbs each year in my garden as well! Next to a good beer NOTHING goes better with anything/everything than Garlic! I grill, roast, pickle, dry, etc. We even traveld out to New York state last fall for this: http://www.hopefarm.com/garlic.htm. If you love garlic this is an...

Thanks for the quick input. I'll go ahead and use it. Thanks again!!

I have everything to do a batch of Joe's. Except my wife could only find "Redstar" bread yeast. Will this be OK, or should I wait and find the Fleismanns? I am planning to make it per the recipe on "Gotmead.com". Thanks.

If putting the fruit into the secondary what should be done for sanitation? If anything? Seems like boiling the fruit would lessen it's character in the mead? Thanks again for the input.

Thanks for the ideas. I'll look the recipes over and get something going. I have both peach and pear trees, so maybe next year as they come on I'll try something with fresh fruit. I have access to peach, pear, apple, cherry, grapes, raspberries, and mullberries.

Ok. I have the first Mead in process, it is a Melomel using blackberries. I want to get a second mead going maybe this weekend. I am looking for some recipe ideas. Myself, I'll drink anything I've made, but the wife and others want something pallatable?? Go figure. So, what is a good mead recipe...

Great. Thanks for the input. When adding the fruit should I use a bag or just mix the fruit in with the Mead? The recipe says to use a bag, but which is better? The mead is fermenting nicely now so I am looking forward to the next step.

Thanks for the input. The recipe does call for putitng the fruit in during the secondary, so that will go in in about a month. Sounds like the gravity reading is OK.

Quote: As for the next batch, it's coming soon. Irish Stout, again a Brewer's Best kit. I'm still debating whether I'm going to alter the recipe slightly (add home-roasted coffee) or make it straight the first time to get a 'baseline'. __________________ I brewed that kit twice. The first...