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I love my peach, blood orange passion fruit and cherry chipotle. The wild raspberry, strawberry, blackberry, pomegranate and strawberry/apple are good also. I also far prefer fruit wines to grape.

Around here it's growing greatly in popularity. We have a fantastic local winery that makes exclusively grape free wines. The cherry is fabulous, semi sweet, but they also make a dry strawberry rue barb. I way prefer fruit wines to grape

Well, my chocolate mead is almost 13 months old and still very murky. I made a chocolate cherry with cocoa nibs and it's nearly clear in 3 months. I think cocoa powder takes FOREVER to clear.

I did a blood orange?

Recipe?

My favorite wine to date is a passionflower, chamomile, peach wine, with a touch a spearmint. The herbs take back stage to the peaches, but it is fascinating and complex. Some herbs add a great background flavor, some have great medicinal qualities. Traditionally many meads were used as...

Best so far is a chamomile, passionflower, peach mead. Also good is a dry apple strawberry, blood orange passion fruit, and dandelion. Worst hands down was a ancient orange mead with hibiscus. Tasted like cough syrup

Mine is finally bottled! The color is outstanding, it smells fantastic, but tastes like dirt. Gonna shelf this one for 6 months and see what happens.

I second the need to age a dry mead, especially one over 12% . My dry traditional(made with Tasmanian leatherwood honey) is 14% and wasn't even close to good until 8 months. I have a sweet strawberry at 19% that is still not even close to being done and it's 14 months old

I have a vanilla mead that is 14 months old and still hazy. I had a strawberry mead that cleared at 9 months. Grab a glass of something delicious and forget about it.

I had a blood orange passion fruit mead that smelled and tasted like vomit. I nearly dumped it at 3 months, it was that vile. Bottled and forgot about it, at 9 months it's one of my favourites.

I'm currently drinking a mead I thought was aweful at 3 months, good at 6 months, quite good at 9 months, and really exceptional at a year. Can't wait for it to hit 2 years.. I made a raspberry mead that I was excited about. Must was amazing. At 3 months it was disgusting. At 6 it was awful...

I don't use sulfites, and have no problems. I either ferment it dry or max out the yeast for a sweet wine.

Tasmanian leatherwood honey traditional. 14%, 7 months old. I didn't have high hopes for this when I started, but it is AMAZING. Dry, strong floral aroma, resembles Concord grapes and elder flowers. Really amazing honey.

Just my two cents. I had an apple wine that I made with pectin enzyme. Ruled out all other causes for hazes. I degassed, warmed it up, cooled it down, used two part finnings, and nothing worked. I shoved it to the back of the cupboard and it cleared by itself after 10 months.

Use 100% peach juice, leave overnight with camden tabs and pectin enzyme. ferment to 5% and allow to clear, back sweeten to taste with something complementary like honey, carbonate, pasteurize and enjoy :) I would use an ale yeast actually, but something like 1122 or d47 would also work. I did...

Lalvin 1122 or d47 would work well.

I'm pretty sure the cancer/diabetes/heart disease causing effects of white sugar and wheat products have been more effectively proven, yet much of the world consumes them daily, if not with every meal.

Only raw vinegar will be able to 'vinegarize' sonething. However, I think it would be a better to use vodka in this case. I have a hab vodka that I add to brews. That way I can add it drop by drop.

If you ever do a road trip to Canada, please take some of my rhubarb!!! I have three plants that produce insane amounts, plus friends constantly trying to give me some and a couple plants growing wild in the alley behind my house.