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I have been wanting to try a dandelion mead for a while and now the time is here; they're in full bloom and there is a field full of them near me that I know has not been chemically treated. So has anyone ever tried making dandelion mead? Any good recipes or tips from you experience?

How much is appropriate when topping off a carboy? I know a lot isn't good but is it possible to have too little?

My step son announced his engagement at Christmas, he wants us to do a wedding mead for them when they get married (fall 2014). So we're trying to figure out what would be the best mead to serve at a wedding. Must have a broad appeal. Any suggestions?

In September I started a cyser with the real deal fresh, pressed apple cider with no preservatives or additives. You know, the stuff you find at apple farms that is thick, caramel colored and not the clear stuff you find in the grocery store. Has anyone ever done a cyser with this kind of...

I have a gallon of buckwheat honey and was thinking this could either make a very interesting bochet or an incredibly lousy one. So I thought I'd ask the experts out there that have experience in either bochet or buckwheat mead making, what is your recomendation of how to "mead" this unusual honey?