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After 2 months of fermenting almost all of my fruit is still floating, but the mead is starting to clear. Is this normal for this mead?

Have a question about this recipe. I did up a batch of this about 4 moths ago, and it is still in my secondary. Just curious if this ever actually gets "clear" as in you can see through it, or if it just finishes like other deep reds and is more opaque than clear?

Any updates on this? I am curious to see how it ended up and if you did in fact back sweeten it some? Looking to make a batch of this as soon as I get a fermenter free to put it in.

Once mine gets going I am going to just put it away and forget about it for a while. I don't generally mess with my wines until it's time to rack them off, so I will just do the same with this.

Banana wine (sipping not drinking) ;)

Just put together a 6 gal batch of this today, and can't wait to try it for the first time. Stuck with the main recipe for the most part with the exception of I added 20lbs of honey, used 3 cloves, 3 cinnamon sticks and I had a sweet mead yeast so I used that instead of bread yeast. :mug...

Ok I have read so many good things about this beer that I just had to try it. Brewing a batch right now with a slightly modified recipe. Really looking forward to trying this one out. Will update when I crack the first bottle.

Have you recently taken an SG reading to see where it is at? If you are at or near where you need to be on your SG reading it might need to be degassed. I had a wine that had activity in the bubbler for a long time and when I took an SG reading I realized that it just needed to be degassed...

Searching for info on HB.

Hello all, I am new to the brewing scene. Have made some delicious wines, and now trying my hand at the brew. Started out with a kit for my first brew, and it was all down hill from there. I am now on my 3rd brew and jumping in feet first. Will probably need some advice and guidance to get...