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Definitely want in.

In please.

Definitely want in.

From left to right. Mango, Cherry aged on Templeton Rye soaked oak cubes, Apricot.

I'm in.

5 Gallon Blackberry 5 Gallon Raspberry/Gooseberry 5 Gallon Apricot 5 Gallon Tart Cherry 1 Gallon Tart Cherry on Rye soaked oak chips 692.5 + 21 = 713.5

I've had that one from Crabtree, and it was pretty good. If you see a bottle of their Menage A Trois anywhere, grab it, that stuff was great.

So far, after stabilizing, I have back sweetened with honey usually with the same type that I used as the primary ferment. To this point I have really liked the results this has produced, both for traditionals and melomels.

Did you drink the mead, how did it taste? Was it laid down on it's side? If so, that mold would be really surprising, and would make me wonder about sanitation issues at bottling.

If the mold was at the top of the cork, it probably had more to do with where/how the bottles were stored, not as much about if the corks were sanitized. I've seen this with several beers that were stored were it was too warm and humid (and some wine). I just started bottling with corks, but I...

My recently bottled meads. In order. JAOM, Peach, Chai, Blueberry.

I Just bottled my first 5 gallon batch of peach melomel and wanted to thank this board as a whole. I learned a some unfortunate lessons on a couple of one gallon test runs, but learned even more from reading all of your posts/replies. Thanks for providing so much useful information that allowed...

Yes I did sorbate/c-tabs about 4 days prior to back sweetening. I used pectic enzyme, it's been in tertiary for 5 months, and this mead was still on the hazy side before I back sweetened it. Think I'm going to order some of that super-kleer.

I have a batch of peach melomel that I just back sweetened last week, and I was looking for some advice on a clearing agent. I was going to get bentonite, but a local mead maker told me that it can and a earth like flavor. Is there something ou there that clears well, but doesn't change the...

Starting my first batch of the year this weekend. A traditional with orange blossom honey. After that, whatever ends up sounding good.