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My goal is to reach 20 gallons of mead by April 2013. Wish me luck folks! Any flavor suggestions or foreign meads to make like Tej? :fro:

A hot Russian mead, Sbiten is served in Russia during the winter time. Anyone know of a good recipe for it? I'm having trouble discovering legitimate ones on the internet, I figured this forum would be the best place to ask for help :) Thanks!

I have a 3 gallon batch of traditional mead fermenting away. Starting on 9-24-12. How many months should I wait to bottle? Its been 2 full months so far, can I wait a total of 6 months and then bottle?

Alright, so I put the cork in the 3 gallon glass jug last month on the 24th, out of curiosity, is it bad that the 3 piece air lock isn't bubbling at all? but I do see some patches of yeast forming and some bubbling on the sides. NOT ALLOT. Very small. Help? :confused:

We had half a gallon of mead to spare, so we put it in a plastic water carton you see at markets. Can I just let fermentation take its course in such material? will it be poisonous after its done fermenting?

Just thought I'd check around these forums for anyone's impute on this. I was thinking like cut up apple slices and a couple of cinnamon sticks with honey of course. Any objections?

So my 4 gallon batch of traditional mead has been laying in the wine bucket for a week and 3 days, this will be its 4th day bubbling. The bubbling hasn't been rapid but peculating within 5 to 10 seconds. Its my first time and I'd like to know when its ready for transfer into the 3 gallon class...

Hey all, I am making a 4 and half gallon batch of traditional honey mead, no flavors added but the honey itself! right now the mead is in the bucket bubbling and then we are going to transfer the mead into a 3 gallon glass jug and the other gallon into a plastic carton. Is it possible to let...