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I just finished bottle a mixed berry melomel this last weekend and didn't notice any "jet fuel" flavors indicating high temp fermentation. I have the carboy's in the back bedroom where it's a bit cooler in the summer. So, we'll just have to see if my luck lasts.

The weather here is a bit different than it is in Gainsville. We've been getting triple digits starting in May with a humidity of around 1%. A/C units can't work efficiently in these condition as they work best by removing humidity from the air. Setting the thermostat lower won't change anything...

Well, it's starting to get into the 110's in Arizona and most A/C units can cool to about -30 degrees of what the outside temps are. So, when it starts hitting 120, the best I can hope inside is 90 degrees. So, is there a mead that will ferment well at that temp or should I take a break until...

AZCoolerBrewer, That's what I'm saying. I don't want to spend an arm and a leg for someone to say, "Your mead sucks." My daughter does that already for free. And, I'm not interested in going pro as in Mesa, Az it's easier to kill someone to steal their license, serve time, pay off any...

As of this next Saturday the 19th of May, I'll be starting my 12th mead. I'm at the point now where I'm making adjustments and fine tuning the recipes to get them just the way I think they should be. I'm also considering that I might want to enter them for competition. What I'm looking for is...

Bottled my Mesquite Mead this afternoon. Has a nice mesquite flavor with a hint of sweetness. Now, to leave it alone to let it age for another couple of months.

Here is the recipe that I'm trying to replicate. My wife suggested that I use fresh apricots, too, instead of the dried fruit. I can get frozen cranberries and plan to make my mead as follows: 3.5# clover honey 1 gal purified water 2 # frozen or fresh cranberries .5 # fresh or frozen apricots 2...

I know that it's not ever summer but if I'm going to have a special mead for the holidays, I need to start it now. My family makes a cranberry sauce with ginger and dried apricots that I love not only for the texture for also the flavor. I'm thinking of recreating this as a mead. But, I've never...

Before I make this, I'm going to go visit Superstition Meadery in Prescott and try their Coffee Fig mead and see if I like theirs. If I do, I can ask questions and get some ideas. Usually, they like to talk about how they make their meads. ;)

1 Gal. Cherry Melomel - bottled 1 Gal. Cyser - bottled 1 Gal. Backberry Melomel - bottled 1 Gal. Orange Blossom Mead - clarify 1 Gal. Mesquite Mead - clarify 1 Gal. Bochet - secondary 1 Gal. Mixed Berry Mead - secondary 1 Gal. Cherry Melomel (we drank all but one bottle from the first batch and...

Thanks, Bernardsmith. That helps a lot. I'm planning on a one gallon batch so I don't toss too much if it comes out tasting like butt. I'm not aiming for a low alcohol version of Kahula but more reminiscent of it with a distinct mead taste and feel. Ditching the brown sugar is a good idea as...

I've been browsing the forum looking for a good coffee mead recipe. What I've been finding is not much flavor or worse. I did see someone posted a knockoff of Kahula which had positive reviews and was considering looking at that in a mead. My idea is clover honey in primary. Into the secondary...

I picked up a half gallon of mesquite honey from a local grove and made a mesquite mead out of it. Of course, I had some left over so we were all eating on it with biscuits and toast. My wife started developing a rash around her lips and went to the doctor. Found out that she's allergic to...

I did when I pitched the yeast like always. ;) I also add nutrient for the first three days every 24 hrs until I have a good fermentation going. Although I'm new to mead, I've been brewing beer for years and this is SOP for strong beers like an Imperial Stout. In fact, my Imperial Stout had a...

Started my first Bochet this morning. Used some leftover mesquite honey and wildflower honey about #3.5 total. Smells like carmel corn now.

In 50 and brew about a gallon of mead a month.

I don't worry about it. I haven't found it to be such a big problem that everyone makes it out to be. I'm not losing half a gallon but maybe half a glass. A 1/4" or less off the bottom of the one gallon jug is not as much as one might think. I'm still starting and I might change my tune down the...

I have a one gallon batch I started back in November that just now starting to clear after racking it three times every 30 days. Patience, young padawan.

They say it's not a matter of IF you have a bad brew but WHEN you have a bad brew. No shame in tossing it and trying again. This time, though, I wouldn't bottle after only 10 days. I would rack it and let it sit quiet in a dark room for a month. Rack it again and taste it. If it still is nasty...

I usually make mead in one gallon batches and it's relatively cheap. I can get clover honey for about $3/lb and wildflower for around $5/lb. One gallon takes no more than 3 lbs of honey for a sweet mead so for less than $15, I can make a sweet mead. One advantage of a one gallon batch is if it...