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Does anyone have a percentage of how much of the honey is fermentable after it is burnt? I'm on my second batch and it really starts off slow compared to other meads. I even added in burnt honey at the end to ensure my yeast had something to eat. I'm worried it might be a ph issue as well...

I would like to add mint to a lime mead. I'm hoping to make a Mojito mead. Does anyone have suggestions on what types of mint work best. Or more importantly, what method works best for putting mint flavor into the mead without a lot of leaf matter as well? At At

I want to +1 on doing this outside. In fact, it is best outside during the winter. The bees can be overwhelming. My garage stunk for weeks after boiling the bochet.

Light or amber works too. Of you want a more robust taste go for it!

I have made a margarita mead and it has placed in competition. While I like mine to be fairly sweet I will leave the balance to you. The 2 keys with me are: 1. Don't use too much Agave. I use 10% or less Agave of my sugar make up. 50% or more will make it "slimy." 2. I use bottled key lime...