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I have a pumkin mead ( 5 gal ) just finishing primary now and I am planning to add clove, cinnamon, allspice, and nutmeg. I did a 2 gal batch last year with primary in the pumkin, it turned out tasty but not bold enough flavor wise. It didn't have enough pumkin or spice( 2 cinnamon sticks...

I had some cantaloupe yesterday and thought the flavor would be a great match for mead. I have a lot of mead sitting in secondary so I could spare a gallon or two for an experiment. Does anyone have any experience with cantaloupe or any ideas to try?

A friend of mine wants to try making mead with my help(I make it, he watches and drinks). He wants the mead to be (thick with a stong honey flavor). I was thinking of using 71b because in the past it has turned out thicker than other yeasts I have used. does anyone have any ideas on...

I just found a very large grape vine behind my house. I am planning to throw some in amixed berry melomel I have in secondary right now.Its a5 gal batch with12# wildflower honey,3# strawberrys , 1#blueberrys , 1#blackberrys ,and D-47.I planned to add more blackberrys as needed. I dont like the...

I am going to make a batch of Ken Schramms Mambo in Your Mouth, and I was thinking of using RC 212. I usually use D 47, but my fermenting space maybe a little too warm. I don't have any experience with rc212, any feedback would be great. :mug:

I want to make a loganberry mead, but I have no idea where to find any loganberrys in the Buffalo area. I would like to use fresh berrys in secondary. Any clues on where to look? :confused: